6tablespoonsalmond buttercan substitute for peanut butter or sunflower seed butter
6tablespoonmaple syrupcan substitute for honey or agave nectar
Instructions
Line a baking tray with baking paper and set aside.
In a large mixing bowl, add your dry cereal and set aside.
In a microwave safe bowl or stovetop, melt almond butter with your maple syrup and then pour the mixture into the crispy rice cereal and mix well.
Pour mixture into the lined baking tray and press firmly into place. Refrigerate for at least 30 minutes to firm up.
Notes
TO STORE: Avoid keeping these bars stored at room temperature as they are prone to becoming soggy. Instead, place them in an airtight container and store them in the refrigerator. They will keep well for up to two weeks. TO FREEZE: Place the bars in a ziplock bag and store them in the freezer for up to 6 months.