Ingredients
Scale
- 4 cups brown rice crisp cereal
- 1/2 cup pecan pieces, chopped
- 1/4 cup pure maple syrup
- 1/4 cup almond butter (or any nut butter)
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 2 tablespoons milk (dairy or non-dairy)
Instructions
- Step 1: In a large bowl, combine the brown rice crisp cereal and chopped pecans. Set aside.
- Step 2: In a saucepan over medium heat, melt the coconut oil. Add the maple syrup, almond butter, vanilla extract, and sea salt. Stir constantly until smooth and well combined.
- Step 3: Remove the saucepan from the heat and add the milk. Stir until the mixture is completely smooth.
- Step 4: Pour the melted maple pecan mixture over the cereal and pecans. Gently fold until the cereal and nuts are evenly coated. Be careful not to crush the cereal.
- Step 5: Line an 8×8 inch baking pan with parchment paper. Press the mixture firmly and evenly into the prepared pan.
- Step 6: Let the krispy treats set for at least 30 minutes at room temperature, or for faster setting, place in the refrigerator for 15 minutes before cutting into squares and serving.
Notes
- Store these treats in an airtight container at room temperature to maintain their chewy texture.
- A quick zap in the microwave (5-10 seconds) will make them extra gooey, but watch carefully to prevent burning.
- Serve these krispy treats with a scoop of vanilla ice cream for a simple yet delicious dessert.
- For easier mixing, slightly warm the almond butter before adding it to the saucepan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American