Ingredients
The following ingredients have 4 Servings
- 2 cups gluten-free crispy rice cereal
- 1/2 cup + 1 T peanut butter (can sub for almond/cashew*)
- 1/2 cup sticky sweetener of choice- I've used brown rice syrup (best, honey and maple syrup (least sticky)*)
- 1 scoop vanilla protein powder*
- Sprinkles (optional)
- 2 scoops vanilla protein powder
- 1 tablespoon nut butter OR sticky sweetener OR coconut oil (melted)
- water OR dairy free milk to thin out
- sprinkles (optional)
Instruction
- Line a baking tray with baking paper or a muffin tin and set aside.
- In a large mixing bowl, add your crispy rice cereal and set aside.
- Stovetop or in the microwave, melt your nut butter with your sticky sweetener and mix well. Add the protein powder and continue stirring until fully incorporated. If you used brown rice syrup, this should be perfect. If you used honey or maple, you may need to add a dash more to make them stick together. Pour the mixture over the rice crispy cereal and add sprinkles and mix very well.
- Pour mixture into the lined baking tray and press firmly into place or fill muffin cups to the top. Set aside Refrigerate for at least 30 minutes to firm up.
- While it's firming up, prepare your glaze by combining all the ingredients together and thinning out with liquid until a thick, spreadable batter is formed. Top your rice crispy treats with them and refrigerate for another 30 minutes, or until firm.
