When I started developing recipes for this book, I asked my Facebook friends what “essentials” they wanted to see included. Among the thousands of responses, there were two recurring items: Rice Krispies Treats and Scotcheroos (scrumptious, peanut butter Rice Krispies Treats topped with butterscotch and chocolate chips).
So I created this recipe as a more nutrient-rich version of those favorite desserts. Perfect for bake sales and school lunches, these are sure to become favorites in your home.
Ingredients
Butter-flavored cooking spray
3 cups 100% whole grain crispy brown rice cereal (I used Erewhon brand)
¼ cup coconut sugar
¼ cup light agave nectar
¼ cup + 2 tablespoons unsweetened unsalted all-natural creamy peanut butter
Preparation
1. Lightly coat an 8 × 8 baking dish with cooking spray. Place the cereal in a large mixing bowl. Set aside.
2. Place a medium nonstick saucepan over medium heat. Add the sugar and agave and slowly bring the mixture to a boil. Boil for 1 minute. Reduce the heat to low and add the peanut butter. Stir until the peanut butter is melted and the mixture is well combined.
3. Pour the peanut butter mixture into the bowl with the cereal. Using a rubber spatula, mix until the cereal is well incorporated. Transfer the mixture to the prepared baking dish and, using a piece of parchment or waxed paper, firmly press the cereal into the pan. Allow to cool completely.
4. Cut into 16 squares. Serve immediately or store in an airtight container for up to 4 days.
Makes 16 servings
Per serving: 83 calories, 2 g protein, 13 g carbohydrates (7 g sugar), 3 g fat, trace saturated fat, 0 mg cholesterol, <1 g fiber, 41 mg sodium
Read more from Devin in 4 Tips to Lower Dessert Calorie Counts.
Photo credit: Mitch Mandel
