These Brown Rice Crispy Treats are a healthier version of the popular snack and one of our family’s favorites! They’re super easy to make and actually packed with protein. Plus they’re a great recipe for getting kids involved in kitchen!
Eating and making Rice Krispy treats are a cooking right of passage for all kids — even the ones who don’t like to cook. It’s a lot of fun to do and making sweet, gooey goodies doesn’t get much easier than the that.
Still, just take a minute to look at what’s in a regular Rice Krispy treat and your head will spin. Don’t get me wrong, I love the old fashioned kind, but the thought of marshmallows made with cups of corn syrup made me think twice about making them for my little ones.
Still, the thought of them missing out on this kids classic broke my heart, so we came up with a version that’s actually healthy without giving up any of the flavor of the original. Recently, I brought a batch of the weelicious version for Gemma and her friends to test out. Normally I would feel guilty about showing up so late in the afternoon with sweet treats for the kids (I hate getting the evil eye from other moms), but these snacks are different.
Since they’re made with peanut butter (or almond butter) and brown rice, that means they’re packed with protein and a healthy carbohydrate. So, the next time you want a sweet treat that you secretly know is good for your kids, try making these and watch the huge smiles all over everyone’s faces!
And if you’re looking for more healthy sweet treats try out my Flourless Pumpkin Chocolate Muffins, Watermelon Slushie, or Frozen Chocolate Peanut Butter Banana Bites.
Brown Rice Crispy Treats
Ingredients
- 2/3 cup rice syrup
- 1/3 cup peanut butter
- 1/3 cup almond butter
- 3 1/2 cups organic crispy brown rice cereal
Instructions
- In a large sauce pan, heat brown rice syrup, almond and peanut butter over low heat and whisk until melted and combined, about 2 minutes.
- Remove from the heat and pour over rice crispies in a large bowl.
- Stir with a plastic spatula until completely combined.
- Pour into a greased 8 x 8 inch pan and press down to flatten the top (sometimes I put a zip lock bag on my hand like a glove, to press into the pan and flatten the treats).
- Cool for 5 minutes and cut into bars.
- Serve.
I love these and have made them many times. However, all of my local stores have stopped carrying brown rice syrup. Did it suddenly fall out of favor as a “natural” sweetener? I see that someone made this using honey, maybe I will give that a try. Strange that I used to be able to get the brown rice syrup at several of my local stores, including Kroger, but now I can’t find it.
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My kids love these but curious how long yours last. They hardened by the end of the day and were in a covered container. Thanks
My kids cannot get enough of these. Even took them to an event at church. They were gone in minutes!
These are great! I added some unsweetened cocoa powder just for different flavor.
They held together perfectly.
Definitely recommend!
Hmm either that or they didn’t get mixed well enough before rolling! If the problem is that it’s sticking to your hands, try slightly wetting your hands first!
Hi, I tried making these into the balls and they wouldn’t stick. Did I not cook the syrup and peanut butter long enough?
These were good but mine turned out on the hard side, kind of hard to bite through. Did i maybe pack them in too tight or heat rice syrup up too hot? The same thing happened to the chewy granola balls from your cookbook, which uses combo of peanut butter and brown rice syrup too. I tried not to roll too tight but got the same effect of almost too hard to bite through. I’m a fairly good cook and recipes are really easy so i’m not sure what i’m doing. Please help!
You can use your peanut butter replacement for the entire recipe! That’s what I love about peanut butter, almond butter, sunflower butter… they can all be interchanged for each other!
What can I replace the almond butter with? I have a peanut butter replacement (since our son is allergic to nuts) but nothing for almond butter. Could I use all one type of butter instead of using 2 varieties?
I think any dried fruit, chocolate chips, or nuts would work great in these!
What would be some good add-ins that would stand up to the process? I see a few folks added chocolate chips – how about dried fruit? Anything to make them seasonal/for holidays? (i guess dried apricots and choc chips would be good for halloween? dried cranberries and marshmallows for christmas?..?)
Delicious! Made these today! Used honey instead of rice syrup. Another Weelicious success! Thank you!