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Almond Butter Rice Crispies – Recipe by Ali Jenkins

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SERVING SIZE:

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PREP TIME:

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COOK TIME:

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TOTAL TIME:

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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