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Chocolate Brown Rice Crispy Treats

The recipe is a great example of how to use brown rice syrup, a low-glycemic sweetener, made from brown rice that has been soaked, sprouted, and cooked.  Brown rice sweetener hardens when it cools to create the crispy texture.

cup brown rice syrup
1 tablespoon creamy almond butter 
1 teaspoon vanilla extract
3 cups dry natural brown rice crispy cereal*
2 ounces semi-sweet chocolate, chopped finely or 1/3 cup chocolate chips

Watch your measuring on this recipe.  If you throw in too little rice syrup and too much cereal, the treats will be hard; difficult to cut.  If anything, slightly under-measure the cereal and don't skimp on the syrup. Lightly oil a glass measuring cup to measure the brown rice syrup.  That way it will all come out and not stick to the sides.

Put rice syrup and nut butter in a 4-quart pot and bring up to medium heat.  Stir until bubbles form.  Turn off heat and stir in vanilla extract.  Add cereal and chocolate and mix well with a spatula allowing the chocolate to melt and spread uniformly.  

Press into a 8-by-8-inch pan with slightly wet hands.  Don't be tentative; really compress the mixture until it is flat and smooth on top.

Let mixture set to room temperature.  Slice and serve.  Lasts a week in an airtight container.

Preparation time: 5 - 8 minutes
Makes 12 squares

* Be sure to get brown rice crispy cereal, not puffed rice or even partially puffed rice.  Puffed rice gets soggy; won't produce the crispy texture.


16 Comments:

hillary mizia
this looks fantastic! if i use raw chocolate instead of chips, how much more rice syrup do you think i'd need to add? i don't want to change the texture too much.
July 13, 2011, 9:18 am

Cynthia Lair
Actually I have made them with 74% chocolate and not added any extra sweetener. I like the less sweet treat. Another option though is to substitute 2 tablespoons of honey for 2 tablespoons of the rice syrup to kick up the sweetness a bit.
July 13, 2011, 9:56 am

GAIL Duncan
For someone who cannot have sugar, what is a good substitute; for instancre Stevia?
July 13, 2011, 11:30 am

Cynthia Lair
Hi Gail, I don't believe that stevia would work in this recipe. There has to be some ingredient to make the rice crispies stick together.
July 13, 2011, 1:32 pm

Faith DeBolt
I think I'll try to veganize this with unsweetened soy yogurt and coconut milk to replace cream and raw coconut oil to replace ghee.
July 13, 2011, 2:15 pm

Faith DeBolt
my last comment was supposed to go on the chicken tikka masala recipe!
July 13, 2011, 2:16 pm

Michele Mancuso
these really grabbed my attention--I think that I just needed something very quick and simple--they are wonderful. I had some 72% chocolate and it was perfect.
July 13, 2011, 9:44 pm

Matthew J. McCullough
Yum,yum can I pleeze have some?
July 14, 2011, 4:13 am

Kelly Hall
I made these last night. They taste good, and hold together when refrigerated, but have no integrity at room temperature. Not a big deal, as cold sweet treats are most welcome in Texas in the summer! But what did I do wrong?
July 14, 2011, 8:05 pm

Cynthia Lair
Hi Kelly - that's an easy fix. More crispies, less syrup. They should hold together fine at 70-75 degrees. Maybe not as well at higher temperatures.
July 15, 2011, 7:45 am

Katherine Robb
@GAIL- if you are concerned about the brown rice syrup, it is actually a complex carbohydrate and not a simple sugar... I often use it to make the occasional sweet treat for my diabetic Gramma.
July 18, 2011, 6:10 pm

plexy
I'm making these today! They look so good! These are great for us because I've been without an oven for over a month now! No bake healthy treats!
July 28, 2011, 4:38 pm

mart
Do you think maple syrup would work instead? We have fructose malabsorption and have to be careful with the brown rice syrup. Maybe a combo of the 2?
May 22, 2013, 12:41 pm

Trixiloo
Has anyone tried making these with honey instead of brown rice syrup? Or agave or maple syrup? Success? Thanks!
August 2, 2013, 8:43 am

Cynthia Lair
Hi Trixiloo and mart, You can make these with honey or maple syrup. They will be sweeter. And softer. When brown rice syrup cools, it hardens. Maybe Brown Rice Soft Treats? Not so crispy.
August 2, 2013, 9:09 am

Tessa
Made these for a post-softball game treat. They were a big hit! (pun intended). :) Thanks for the great recipe as always!
June 6, 2015, 4:32 pm

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