Rice Crispy Treats

What do you do when your toddler starts napping for 3.5 hours? Make food! For him lol (well try to)

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I whipped this up real quick (well had to whizz up the almonds first), and over estimated the tray needed.

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It's quite yummy to pre fry the dessicated coconut actually, and I wasn't sure whether it was enough syrup and nut butter to glue everything together.

It worked anyway...

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Got the original recipe here

Makes a full square 9 x 9 inch tray

  • 3 cups rice crispies (gluten free)
  • 1/3 cup dessicated coconut
  • 1/3 cup slice almonds (I turned it to almond powder)
  • 1/3 cup of peanut butter
  • 1/3 cup of maple syrup
  1. Line an 8-inch square baking pan with wax paper, parchment or greased foil. Set aside for later. 
  2. Bring a small skillet to medium heat. Add coconut. Stir until lightly browned and fragrant, about 3-5 minutes. 
  3. Remove from heat and pour into a large mixing bowl. 
  4. Add in almonds and rice crispies. 
  5. Stir until all three ingredients are well-mixed. 
  6. In a small saucepan over medium-low heat, add peanut butter and maple syrup. Whisk until well incorporated. Stir occasionally, heating until this mixture begins to bubble. 
  7. Remove from heat and carefully pour over the dry mixture. 
  8. Stir and fold until well-incorporated. Pour into the prepared baking pan. 
  9. Using a rubber spatula, smooth the rice crispy treats into an even, tightly packed layer. 
  10. Chill in the freezer for 30-40 minutes. 
  11. Store in an airtight container in the refrigerator or freezer for up to 1 week.


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