Rice Krispie treats without white sugar or butter, made in no time at all.
- ½ c brown rice syrup
- ½ c agave nectar
- ½ c peanut butter
- ¼ c semi-sweet chocolate chips (vegan, if desired)
- 3-1/2 cups crispy brown rice cereal (I use Arrowhead Mills)
Heat both syrups and peanut butter in a large sauce pan on low, stirring constantly. Once smooth, add chocolate chips and keep stirring until melted (be careful not to burn the mixture). Take off heat and fold in the rice cereal and stir to coat. Pour into a 7x11 glass baking dish and use the back of your spoon to level it out. Place in the fridge until firm (at least 20 minutes). Cut into squares.