Brown Rice Crispy Bars
- Total Time
cooking spray3 spray(s)
almond butter2 Tbsp, or peanut butter
mini marshmallows3 cup(s), (about half 10-ounce bag)
Erewhon® Crispy brown rice original cereal2 cup(s), puffed
ready-to-eat fortified wholegrain cereal1 cup(s), flakes
mini semisweet chocolate chips2 Tbsp
- Spray 8-inch square baking pan with nonstick spray.
- Put almond butter in large saucepan and cook, stirring, over medium-low heat until softened, about 30 seconds. Add marshmallows and cook, stirring, until somewhat melted but still lumpy, about 2 minutes.
- Spray rubber spatula with nonstick spray. Remove saucepan from heat and immediately use rubber spatula to stir in rice cereal, whole-grain cereal, and chocolate chips until combined well.
- Scrape marshmallow mixture into prepared baking pan, pressing down with rubber spatula to form even layer. Refrigerate until bars are firm, about 30 minutes. With sharp knife sprayed with nonstick spray, cut into 16 squares.
- Per serving: 1 square