Krispy Leftovers.by caroline
What’s a girl to do with leftover brown rice cereal? Make Chocolate and PB Krispy Rice Oat Treats — that’s what!
After making Krispy Chicken Fingers this weekend, I decided it was about time I have a go at a gluten-free Rice Krispy treat. I have been wanting to give them a whirl for quite some time now, and I figured yesterday was as good a time as ever.
There are recipes galore all over the Web for this popular little treat, but I wanted to try something with a different spin. I spotted this recipe for a peanut butter and chocolate version of the treat and thought, “Jackpot!” I decided to use this recipe as a starting point and make my own adaptions to give it a unique spin.
I absolutely adore the peanut butter and chocolate pairing in this recipe (duh!), but one of my favorite additions was the oats that I decided to throw into the recipe. They gave the treat an interesting flavor and, of course, a nutrition boost!
Get the goods:
Chocolate and PB Krispy Rice Oat Treats (adapted from this recipe at AllRecipes.com)
- 2-1/2 Tablespoons brown rice syrup
- 1-1/2 cups mini marshmallows
- 2 cups gluten-free brown rice cereal
- 1 cup gluten-free old fashioned rolled oats
- 3/4 cup peanut butter
- 1-1/4 cups chocolate chips
- 1/2 teaspoon safflower oil, plus more for greasing the pan
NOTES: I used Erewhon Crispy Brown Rice Cereal, but I recently discovered Rice Krispies also makes a gluten-free, brown rice version of their classic cereal. Your choice! I also used Lundberg Brown Rice Syrup, Kraft Miniature Marshmallows and Bob’s Red Mill Gluten-Free Old Fashioned Rolled Oats.
Grease and 8×8 or 9×9 baking pan by brushing with 1/2 Tablespoon of safflower oil.
Heat the brown rice syrup and miniature marshmallows in a medium saucepan over medium/low heat until marshmallows are completely melted (about 5 to 6 minutes), stirring throughout melting process. Remove from heat, and stir in the brown rice cereal and gluten-free oats.
Press the mixture into the prepared baking pan. Place a sheet of parchment paper over the cereal mixture, and use your hands to press the mixture into the pan, pressing the ingredients together. Remove parchment paper and spread the peanut butter on top, then place the pan in the refrigerator.
Keep the pan in the refrigerator for the duration of melting the chocolate. Add the chocolate chips and safflower oil to a small pot, warming on low heat and stirring consistently. When chocolate is melted and smooth, remove from heat. Allow it to cool slightly before spreading it over the peanut butter layer. Place pan back in refrigerator and chill for about 30 minutes, or until the chocolate has hardened.
YUM! As I made these treats, I couldn’t help thinking they would make such an easy, fun kitchen project for kids. No baking required — all you do is mix, press, spread and melt! Still, no matter your age, this dessert will hit the spot. It’s a perfect combination of crispy, crunchy and sweetness all in one. I gave Dan a sample and then started to clean up, and he was like, “Wait?! Where are you taking those? I want another one!”
Note: This recipe is gluten-free. (If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues.)
Tell me: What’s your favorite way to use leftover ingredients?