Confession time… as a mom I use to make the traditional rice crispy treats for my kids all the time. It was simple to make, fun and yummy. My kids and I loved the gooey cream from the melted marshmallows. It was like camping and roasting marshmallows, only over the stove. Which we did on occasion… shhh don’t tell.
Whether the old time classic is a favorite or not, if you like almond butter, you will love this decadent twist on the traditional rice crispy treat. No more marshmallows and no more butter. Just a healthy mixture of freshly ground almond butter, rich pecans, gluten free brown rice cereal, tart cranberries, sweet honey and spicy warm cinnamon – topped with rich dark chocolate. This little treat is loved by all.
Almond Butter Crispy Treats
- 1/2 cup fresh ground almond butter
- 1/2 cup chopped and roasted pecans
- 1/2 cup honey
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/4 cup dark chocolate chips
- 1/4 cup dried cranberries (sweetened with grape juice)
- 2 cups gluten free brown rice cereal
Place pecans in skillet and roast over medium heat until they start to brown. Stir frequently. It only takes a few minutes. Be careful not to burn them.
In medium mixing bowl add all ingredients except the rice cereal and stir together until mixed.
Add the rice cereal and mix. Use a teaspoon or tablespoon, depending on the size you would like the cookie to be, then using your hands, shape into balls. (Slightly wet hands will make it less sticky and easier to shape.) Place balls on dish.
Melt chocolate in microwave. I use Chocolove chocolate bars. About 1/3 to 1/2, 70% Dark Chocolate and 1/3 to 1/2 Chocolate Orange bar. Spread over top of treats and refrigerate.
Note: I like to use dried cranberries around the holidays. I think it’s a nice taste for this time of year. It’s optional. Also, when measuring the almond butter it doesn’t have to be exact. I always do a heaping 1/2 cup. You can also use a little more cereal, maybe a 1/4 to 1/3 cup, for a dryer consistency. This recipe is very giving.