Ingredients

The following ingredients have 10 Servings
  • 2 cups crispy rice cereal (be sure your cereal is certified gluten-free, if needed, I use Love Grown brand)
  • 1/2 cup peanut butter (can sub for any nut or seed butter)
  • 1/2 cup brown rice syrup*
  • 2 tablespoons pumpkin puree
  • 3 teaspoons pumpkin pie spice

Instruction

  • Line a 9x5-inch loaf pan with parchment paper and set aside.
  • In a large mixing bowl, add rice crispy cereal and set aside.
  • Over medium heat, melt nut/seed butter with brown rice syrup and pumpkin puree until very smooth and drippy. Remove from heat and stir in pumpkin pie spice.
  • Pour the mixture into the rice crispy cereal and mix well.
  • Pour rice crispy mixture into the lined pan and, using slightly damp hands, press firmly into place.
  • Refrigerate for at least 30 minutes to set.
  • Treats should be stored in an airtight container in the fridge and will stay fresh for about 2 weeks.