Peanut Butter Rice Crispies Without Marshmallows

Peanut Butter Rice Crispies Without Marshmallows

These healthy peanut butter rice crispy treats are made with 3 ingredients and taste even better than the original. No marshmallows, corn syrup, or butter! Watch the video below to see how I make it in my kitchen.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 98kcal

Author Arman Liew

Ingredients

3/4 cup peanut butter can substitute for any nut or seed butter
6 tablespoons maple syrup * See notes
3 cups Crispy Cereal I used crispy brown rice cereal

Instructions

Line an 8 x 8-inch pan with parchment paper and set aside.
In a large mixing bowl, add your crispy rice cereal and set aside. In a microwave-safe bowl or stovetop, heat up your peanut butter with your syrup. Once warm, whisk together until combined.
Pour your peanut butter/syrup mixture over the crispy cereal and mix well, until fully combined. Transfer the peanut butter crispy treat mixture into the lined pan. Use a rubber spatula to flatten out evenly.
Refrigerate until firm, before slicing.

Video

Notes

* You can substitute maple syrup for agave nectar or honey (if not strictly vegan)

TO STORE. Peanut butter rice krispies should be stored in an airtight container in the refrigerator for up to 2 weeks.

TO FREEZE. Place the treats in a freezer-safe container and freeze for up to 6 months. Let them thaw overnight in the fridge.

Nutrition