Ingredients

• Ingredients Units USM Scale 1x2x3x 1 cup brown rice syrup 1 cup natural peanut butter 5 cups rice crispy cereal (I used One Degree) 1/3 cup cacao nibs

Preparation

• Instructions Line a 9 x 9 square pan (or 9 x 13 rectangular dish) with parchment paper. Alternately, lightly grease with coconut oil or non-dairy butter. Set aside. In a large pot or pan, over low heat, gently warm the brown rice syrup and peanut butter, stirring frequently. Remove from heat, stir in the rice crispy cereal, mix until almost combined. Add in the cacao nibs, and continue mixing until well combined. Place the mixture in prepared pan/dish, and gently, but firmly, press until compacted and evenly distributed. Either cut into squares and serve as is, or place pan/dish in the refrigerator for about 30 minutes to let harden. Store leftovers covered on the counter for 4 days or so, or place in the refrigerator for up to 2 weeks. Using a 9 x 9 dish will yield 9 bars. NOTES: If you can’t source One Degree Sprouted Brown Rice Cereal, feel free to use the original Rice Krispy Cereal for a true ‘crispy’ bar. There are a few other brands that have rice crispy cereal, I just haven’t tried them all but feel free to use any brand you know and like. Use creamy or chunky peanut butter. Sun butter would be a great too.