Almond Butter Rice Crispy Bars
The nostalgic crispy bar without marshmallows or sugar — puffed brown rice bound with honey and almond butter, finished with a dark chocolate drizzle.
Why you'll love this recipe
- Not one spoon of refined sugar
- No baking required
- Sweetened with real honey
- Makes enough for 12
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 4 cups (about 100 g) brown rice crisp cereal
- 2/3 cup (225 g) raw honey
- 2/3 cup (170 g) almond butter
- 1 tsp vanilla, pinch salt
- 1/3 cup no-sugar-added dark chocolate, melted (to drizzle)
How to make it
Line an 8x8-inch pan with parchment.
Gently warm honey, almond butter, vanilla and salt until smooth and pourable (do not boil).
Pour over the rice crisps and fold quickly until fully coated.
Press firmly into the pan.
Drizzle with melted dark chocolate. Chill 45 minutes, then cut into 12 bars.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Almond Butter Rice Crispy Bars
The nostalgic crispy bar without marshmallows or sugar — puffed brown rice bound with honey and almond butter, finished with a dark chocolate drizzle.
Ingredients
- 4 cups (about 100 g) brown rice crisp cereal
- 2/3 cup (225 g) raw honey
- 2/3 cup (170 g) almond butter
- 1 tsp vanilla, pinch salt
- 1/3 cup no-sugar-added dark chocolate, melted (to drizzle)
Instructions
- Line an 8x8-inch pan with parchment.
- Gently warm honey, almond butter, vanilla and salt until smooth and pourable (do not boil).
- Pour over the rice crisps and fold quickly until fully coated.
- Press firmly into the pan.
- Drizzle with melted dark chocolate. Chill 45 minutes, then cut into 12 bars.
