I LOVE Rice Crispy Treats more than I can ever explain. I played around with a few ingredients and came up with this awesome remix.
8 Cups of crispy rice cereal (do not use puffed)
1 Cup Agave (or brown rice syrup)
2/3 Cup Almond Butter
1 Teaspoon Natural Vanilla Extract
1 Cup Crasins (or carob chips)
Lightly oil a 9×13 pan with oil (I used a blood orange infused EVOO to add some flavor). Set aside.
Place rice and Crasins (or carob chips) in a bowl and combine.
In a medium-sized sauce pan add agave (or rice syrup), almond butter and vanilla extract. Heat over medium heat (stirring constantly), until ingredients have liquefied.
Pour syrup mixture over rice and stir lightly until rice is coated.
Once all of the rice mixture is evenly coated, transfer the mixture to the oiled pan.
Even out the mixture with a spatula while pressing down firmly on the rice (packing it together).
Refridgerate for, at least, 1 hour.
Cut into squares and enjoy.
Note: Store in the fridge until ready for consumption.