Brown rice crispy bars

Total Time
38 min
3 min
A mix of brown rice and wholegrain cereals combine in this fiber-rich take on the classic rice crispy treats. Though still sticky, crunchy, and gooey, this mixture goes beyond the basic butter and marshmallow binder and gets fortified with protein-rich almond butter and chocolate chips to satisfy hunger and cravings. You could swap the almond butter for another nut butter, if you'd like. Or change up the flavor or morsels used. Any way you slice these, they are an enduring crowd-pleaser. We've just made it one you can feel good about.


Cooking spray

3 spray(s)

Brown rice crisps cereal

2 cup(s)

Almond butter

2 Tbsp, or peanut butter

Mini marshmallows

3 cup(s), (about half 10-ounce bag)

Ready-to-eat wholegrain cereal flakes

1 cup(s), flakes

Mini semisweet chocolate chips

2 Tbsp


  1. Spray 8-inch square baking pan with nonstick spray.
  2. 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.
  3. 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.
  4. 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.
  5. Per serving: 1 square