Peanut Butter Crispy Rice Treats

From ALicia Silverstone

Recipe can be found at http://wwwnutritionmd.org

Jean Langenhuizen modified the recipe to make it more CHIP approved.

She brought this hugh stach of the treats. I noticed people were going back for seconds, as so many really enjoyed them. Thanks Jean for your generous contribution.

Ingredients:

• 3/4 cup to 1 cup brown rice syrup


• Jean eliminated the salt and added 1 teaspoon vanilla extract-no imitation please


• 3/4 cup peanut butter with oil drained off.


• 1 box brown rice crispy cereal-Jean used Erewhon Organic Crispy Brown Rice, Gluten Free, no salt added. She found this at Festival Foods.


• 1/2 cup grain-sweetened chocolate chips. Jean melted cocoa chips and drizzled on top.


• For Christmas you can add cran-raisins, also raw pumpkin seeds.

Directions:

1. Heat rice syrup with vanilla in a saucepan over low heat.


2. When rice syrup liquefies, add peanut butter and stir until well combined and heated through.


3. Pour entire box of cereal into a large bowl.
   Pour rice syrup mixture over the top. Use your hands or a spatula to incorporate everything together.


4. Add chocolate chips or whatever else you are adding.


5. Press down into a 8by 8" or 9" by 13" baking dish.


6. Wet your hands to press down.


7. Let cool 1 hour before cutting into squares.

Enjoy!