Who doesn't love a rice krispie treat!? Especially around Halloween when all unhealthy eating feels (falsely) justified. Only problem is that these sweet little squares are loaded with far more junk than just sugar and butter. Corn syrup, high fructose corn syrup, gelatin (which, by the way, comes primarily from boiled pigskins), and artificial coloring are common ingredients in these tasty treats.
So naturally, I did some experimenting in my kitchen to create the ultimate formula for a healthified rice krispie treat. Low and behold, here is what I came up with. This recipe uses peanut butter - though feel free to substitute with almond butter or your favorite nut butter - and is completely marshmallow-less. That's right, this recipe is pigskin free! And I promise, it still tastes like dessert. Check it out and let me know what you think :)
Ingredients (serves ~10-12):
- 6 cups rice krispie cereal (or whole grain cereal of choice)
- 1 cup maple syrup (or brown rice syrup)
- 2/3 cup creamy peanut butter (make sure it's not refrigerated as you want it to be oily and easy to mix)
- 2 tablespoons coconut oil
- 1 tablespoon pure vanilla extract
- 1 teaspoon kosher salt
- optional for topping:
- 3 cups of raspberries (frozen or fresh)
- Dark chocolate for a drizzle
- Line a circular pan (or 8x8 in baking dish) with cooking spray or parchment paper and set aside.
- Turn stove to medium-low heat, and using medium saucepan combine peanut butter, coconut oil, maple syrup, vanilla extract, and kosher salt. Use a spoon to mix ingredients, so that they become a uniform, cremay mixture and melt together.
- Turn off the heat and add in the rice krispies. Mix together until cereal is fully coated in mixture.
- Transfer mixture from saucepan to cooking tin and pack krispies firmly together. Set aside to cool for ~30 mins.
- Turn stove to medium heat and place raspberries in pot (no need to add water or oil). Simply allow raspberries to cook for about 6-8 minutes, until they appear to have a thicker, spreadable consistency. Note: if you're using frozen raspberries, the cook time may be closer to 10 minutes.
- Once cooked, transfer contents to smaller bowl and allow to cool. You may place in refrigerator to expedite cooling process.
- Once krispie has cooled, turn tin upside down with serving plate underneath, so that the entire krispy falls onto the plate.
- Using a spoon (regular tablespoon is fine) spread raspberry topping over treat, as if it were a cake. It is easiest to start from the center and spread outward in a circular motion, using the back of the spoon.
- Depending on whether you use a circular or rectangular tin, feel free to cut into cake-like triangles or squares.