Almond Butter Rice Crispies - Recipe by Ali Jenkins - Justins

Almond Butter Rice Crispies – Recipe by Ali Jenkins

SERVING SIZE:

PREP TIME:

COOK TIME:

TOTAL TIME:

MADE WITH:

Classic Almond Butter, Dark Chocolate Peanut Butter Cups

INGREDIENTS

For the Rice Crispies:

3 cups gluten-free rice cereal
1 cup JUSTIN’S® Classic Almond Butter
½ maple syrup or agave
1 tbsp agar agar or gelatin (helps hold mixture together and make for a gooey texture
1 teaspoon vanilla extract
1/4 teaspoon sea salt

For the Drizzle:

4-5 mini JUSTIN’S® Dark Chocolate Peanut Butter Cups
1 refined tablespoon coconut oil (to help the chocolate melt smoothly)
More flaked sea salt for sprinkling on top (optional)

DIRECTIONS

Prepare the Rice Crispies:
- In a small saucepan, heat the almond butter and maple syrup (or agave) over low-medium heat, stirring
  until smooth and melted. Add in the vanilla extract, gelatin or agar agar, and sea salt. Then, stir until
  everything is combined.
- Pour the rice cereal into the almond butter mixture, stirring to coat the cereal evenly.
- Once the rice cereal is fully coated, press the mixture into a parchment-lined 8×8-inch baking dish, using
  a spatula or your hands to pack it down firmly.
- Refrigerate for at least 1 hour to set.
Make the Chocolate Drizzle:
- While the rice crispy treat base is setting, chop the JUSTIN’S® Dark Chocolate Peanut Butter Cups (or
  use chopped dark chocolate) into small pieces.
- In a microwave-safe bowl, melt the chocolate and coconut oil together in 20-30 second intervals, stirring
  between each until fully melted and smooth.
Assemble:
- Once the rice crispy base has set, drizzle the melted chocolate peanut butter cup mixture over the top using a spoon or piping bag for a more decorative look.
- Allow the chocolate drizzle to set by placing the treats back in the fridge for about 15 minutes or until the chocolate firms up.
Serve:
- Cut into squares or bars and enjoy! Store in an airtight container at room temp or in the fridge for up to one week.