But now, there's a new rice cripy bar in town.
I've mentioned Alicia Silverstone's The Kind Diet before. It's a truly wonderful cookbook for anyone, even non-vegans, who want to add a little more meatless, egg-less and dairy-less cooking into their life. And her rice crispy treats are no exception.
I fiddled a bit with her measurements and ingredients so that I could put together a recipe that used almond butter instead of peanut butter, gluten free rice cereal so our nanny could eat them and a whole jar of brown rice syrup. (I never do like having a little syrup left in the jar.) And the results? Fantastic! My kids love them and I do too. And no marshmellow required. Nice!
Pour syrup mixture over cereal and mix with a wooden spoon until well combined. If it looks a bit too gooey, add a bit more rice cereal. Let cool a bit (so the chocolate chips don't melt.)
Spread half the mixture into the pan then sprinkle half the chocolate chips. Mix. Repeat with remaining cereal and chocolate chips.
Lightly wet hands and press the cereal mixture down well until flat and smooth. Place in the fridge 10 minutes to cool then cut into squares and enjoy!
Cari Snell is a mom, wife and the editor and recipe wrangler of Can I get the Recipe? An online source providing weekly printable recipes, shopping lists, great giveaways and more.
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