3cupscrispy rice cerealregular or brown rice—make sure it is certified GF if needed
Optional: 1/4 cup chopped dark chocolatefor drizzling
Line an 8x8-inch baking pan with aluminum foil or parchment paper, leaving some hanging over the sides like handles. Coat with nonstick spray. Set aside.
In a medium saucepan over medium heat, combine the brown rice syrup, peanut butter, and coconut oil. Stir and heat until smooth and creamy. Remove from heat and stir in the vanilla extract and salt, then the crispy rice cereal, stirring until the cereal is evenly coated.
Pour the mixture into the prepared baking pan. With your fingers or a rubber spatula coated with nonstick spray, firmly press the mixture into a tight, even layer. Let rest 30 minutes to set.
Meanwhile, if you'd like to add the chocolate drizzle, melt the chocolate in a microwave-safe bowl or a heatproof bowl set over a pan of simmering water, being careful not to let the chocolate burn. Drizzle over the top of the treats. Place the pan back in the refrigerator for a few minutes to allow the chocolate to set. Remove the treats from the pan with the parchment or foil handles. Using a very sharp knife, cut into squares and serve.
You can substitute another nut butter for the peanut butter, such as almond or sunbutter. For best results, ensure it is the no-stir kind that does not separate at room temperature, or the treats may become oily.
Honey can be substituted for the brown rice syrup, but the flavor will differ and the bars may not be as chewy.
Healthy Rice Krispie Treats are softest the day they are made but can be store in a tightly sealed ziptop bag (press out as much air as possible) or wrapped in plastic and kept in the refrigerator for 2 to 3 days. They are still safe to eat (and yummy) later on but will be more crisp versus chewy.