A couple of months ago, I had a strange craving for rice krispies treats. This is strange to me, because I didn’t grow up eating them, and I don’t think I’ve ever actually made them. Is that weird? Well, I knew that there were marshmallows in it, and sometimes store bought marshmallows freak me out. I was on a search to satisfy my craving with something unique. I found a recipe for Healthy No Marshmallow Rice Crispy Treats. Don’t tune me out yet. I know there’s probably a following for these elementary school snacks that holds a special place in your hearts. I made it, and like we do with most dishes we create the first time, we pick apart and analyze. I’d say just me, but I follow way too many food bloggers that I know also do this. While they weren’t rice krispies, they were delicious. Between the gentleband and I we ate the whole pan in an hour. I thought we’d have some extra saved for a sweet treat throughout the week but nah.
I had bought enough ingredients to make them again, but I just haven’t had a whole lot of extra time to be in my own kitchen lately. For some weird reason, I have found myself with some extra time on my hands this week. Not a lot, but enough that I was getting antsy. I still had the ingredients in my cabinets, and luckily for me, all the ingredients have a pretty long shelf life! I was able to alter the recipe a little bit to fit what I was looking for. This is super quick, simple, and you can adapt it to what you want to do. Before I share, I just want to talk about the first photo. It is absolutely gorgeous to me. The color palate was on point. The swirls of caramel and brown color and the texture of the honey comb, I couldn’t get over it. I took a moment to admire it in all its glory.
6 cups of Crispy Rice
(I used Nature’s Path Gluten Free)
1/2 Cup honey
(I used what I had which was a mix of 2 different local honeys)
A piece of honeycomb
1/2 Cup Almond Butter
1 1/2 TBS coconut oil
1 tsp ground cinnamon
1/2 TBS vanilla bean paste
1 TBS chia seeds
Flaky sea salt for topping
What you need to do!
∙In a small pot, place in honey, honeycomb, almond butter, coconut oil, cinnamon, and vanilla bean paste. You’re going to turn on low heat until everything is combined and smooth. A note on the honey comb- one of the honeys I was using had included it and I knew there was going to be a good amount of honey inside of it, so I just was like eh we’ll put this in. You do not have to have it, as I’ve already said this recipe is very adaptable. I just knew there were a lot of benefits to it, and out of fear of sounding like a Google Search, I encourage you to look up all the benefits to eating the comb. There were a couple of pieces that didn’t mix in well, so I just took those out and ate them on their own. They were covered in all the other flavors and it was delicious!
∙While everything in the pot is melting down and getting to know each other, line your baking dish. I used a 9.25 x 13. Once it’s lined, put all of your rice crisp into a bowl
∙When everything in your pot is smooth, pour it over the rice crisps. With a rubber spatula, start folding until they are all covered with almond butter mix. It’s going to look like it’s not going to coat it all, but it will, I promise!
∙After all your crisps are coated, add in chia seeds and mix.
∙Dump into your lined dish, and with your rubber spatula push down gently but firm.
∙Now for one of my favorite parts! SALT. It enhances anything you do! I love Maldon salt and I’m very generous.
∙Put it into your fridge for at least 30 minutes so it can harden up and not fall apart when you go to cut them.
∙Once it is firm, grab a knife and cut them up however your heart desires. Oh, and then of course eat it. No judgement if you eat the whole dang pan! I can relate and I understand.
So not like Snap, Crackle, and Pop’s Rice Krispy treats, but this is still good. While I was looking around for those little guys I found an awesome video; check it out here and let’s talk about the clip where they just dump sugar all over it bahaha
This recipe was adapted from here.