Make non-GMO, corn syrup-free treats that have no artificial colors or flavoring and all the flavor your love in a delicious rice crispy treat. These brown rice crispy treats are as easy to make as the classic recipe.
4cupsorganic (or sprouted) brown rice crispy cereal
3 ½tablespoonscoconut oil or plant-based butter
9ouncesSmashmallows, Dandies Marshmallows, or Max Mallows
Instructions
Grease your square baking pan and large mixing bowl with coconut oil or plant-based butter.
Pour the cereal into the greased mixing bowl and set aside.
Heat the coconut oil or plant-based butter in a medium-large saucepan set over LOW heat on the stove.
Add the marshmallows, and allow them to melt, stirring often, until about 75% are melted.
Remove the marshmallows from the stovetop and stir until melted and smooth.
Pour the melted marshmallows over the cereal and toss to coat.
Pour the cereal mixture into the greased pan and gently press it into an even layer.
Cover and allow the treats to cool at room temperature for about an hour before cutting into 16 squares.
Notes
Store your healthy rice crispy treats in an airtight container at room temperature for up to 5 days.
Or wrap well in wax paper or tin foil, and place in a zip-top bag and freeze for up to 3 months.
To melt the marshmallows in the microwave, heat your coconut oil and marshmallows in a microwave-safe mixing bowl, for 30-second bursts of high power, stirring after each, until 75% are melted. Then, remove and stir until melted and smooth.
Do not overheat your marshmallows or your treats will be hard.
Do not compact the cereal mixture in the pan or your treats will be too hard.