Best Rice Puff Treats Recipes

HEALTHY RICE CRISPY SQUARES

Steps:

• In a pan over low heat melt the vegan butter, almond butter, and honey and stir until well combined.
• In a large bowl add the rice crisps cereal, coconut, and cocoa powder.
• Pour the melted almond butter mixture over the cereal mixture and stir until well combined.
• Press the mixture into a 8x8 pan lined with parchment paper (the smaller the pan the thicker the squares).
• Top with another piece of parchment paper and press the mixture firmly into the pan. Very firmly.
• Place the pan in the freezer for 1 hour and move to the fridge and leave overnight.
• In the morning cut into squares and enjoy!
• Store the remaining bars in the fridge.

PUFFED MILLET AND BROWN RICE TREATS

Steps:

• Line a 9-inch by 13-inch pan with foil, leaving a 2-inch overhang on two sides. Lightly coat the foil and a wooden spoon with cooking spray.
• Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, vanilla and salt. Stir with the prepared wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Add the rice cereal and puffed millet and stir until the mixture is fully combined. Transfer the mixture to the prepared pan and press into an even layer. Let sit at room temperature until firm, about 20 minutes.
• Using the overhanging foil as handles, lift the treats out of the pan and invert onto a cutting board. Cut into 15 pieces. The treats can be refrigerated in an airtight container for up to a week. Let sit at room temperature for 30 minutes before serving for a gooier texture.

CLASSIC CRISPY RICE TREATS

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
• Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
• Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
• Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.