One of my favorite things do to with the kids on each holiday is make a batch of Rice Crispy Treats and use cookie cutters to make fun shapes.  For this Valentine’s Day I decided to go a little more decadent and created this delicious caramel flavored treat.  I think I might like these even better than the original!  Whether you cut them into fun shapes or go with the standard square they are a fantastic treat to share with your Valentine.



  • 1/2 cup creamy no salt added almond butter
  • 1/2 cup coconut nectar or brown rice syrup
  • 1 tbsp vanilla extract
  • 1 tbsp coconut oil
  • 1/2 tsp sea salt
  • 4 1/2 cups brown rice crisps cereal (both Barbara’s Bakery and Erewhon’s Brand make a clean, gluten free rice puff that works great in this recipe)


  1. Prepare an 8 x 8 inch square pan by lining it with parchment paper.  Set aside.  You can also grease the pan with a little coconut oil if you don’t want to use parchment paper.
  2. In a large pot over low heat, add the coconut nectar, coconut oil, almond butter, and salt.  Stir well until combined and heated through.
  3. Remove from heat and stir in the vanilla extract.
  4. Add in the brown rice crisp cereal and stir until thoroughly combined.
  5. Transfer the mixture to your prepared pan and spread evenly using a greased spatula or your hands. Press down firmly until you have an even, compacted layer.
  6. Place in the fridge for 15 minutes or in the freezer for 5 minutes.
  7. Remove from the fridge and cut into 12 even squares and enjoy!

Nutritional Info:

Makes 12 squares.

Serving size 1 square.

Nutrients per serving:  Calories: 157, Cal. from Fat: 63, Total Fat: 7.5g, Sat. Fat: 1.5g, Carbs: 20g, Fiber: .5g, Sugars: 9g, Protein: 2g, Sodium: 48.5mg, Chol: 0mg


These bars will hold their shape pretty well at room temperature.  You can store them at room temperature for up to 2 days.  After that transfer any leftovers to the fridge for up to 5 days.

You can substitute the almond butter with any nut butter of your choice but you will lose the caramel like flavor.  We’ve made them with peanut butter and really enjoyed them as well.

I have made this recipe with both coconut nectar and brown rice syrup and both have worked equally well as a binder in this recipe.  While you can try to substitute with another liquid sweetener I can’t guarantee that they will hold together.

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