snacktime: almond butter rice crispy treats

I'm always looking for good after school snacks that are at least reasonably healthy and include some protein. This twist on a rice crispy treat, from Stephanie at 3191, fits the bill really well. I always make them with almond butter, but use your favorite nut butter.

Almond Butter Rice Crispy Treats
by Stephanie Congdon Barnes
original source of the recipe can be found here

6 cups crispy or puffed brown rice cereal
2/3 cup brown rice syrup
2/3 cup almond butter (or natural peanut butter or another nut butter like cashew)
1 teaspoon vanilla
optional: sea salt, kosher salt or another flake salt

Line a 11 x 7 inch pan with parchment.

"Heat the rice syrup, nut butter of your choice and vanilla over low heat, stirring constantly, until blended and liquified (this takes a few minutes). Immediately toss the rice cereal with the nut butter mixture in a large bowl until very well coated. Pour the cereal into your prepared pan and press into all the corners. Sprinkle the top with sea salt. Allow to cool in the refrigerator for about 15 minutes. When cool and firm, lift out of the pan by the parchment and slice with a serrated knife (I do small squares for sharing and larger ones for school lunches). Store in an air-tight container.

You could easily up the nutritional punch of these by adding flax meal, chopped dried fruit, or chopped nuts in place of some of the cereal."