Maple Almond Butter Krisped Rice Treats

March 25, 2012
3 Ratings
  • Makes 9x13" pan
Author Notes

I am one of the millions who love their childhood rice krispie treats, but I wanted to create a healthier version of them, with protein and whole grain and not alot of sugar or fat. I removed the marshmallows(corn syrup) and added almonds, almond butter, maple syrup and dried cranberries for extra chew and vitamins! They do not require baking and they come together in about 20-30 minutes. They are not greasy in the hand or crumbly on your floor! Crispy, Crunchy, Chewy- what's not to like?! —LeBec Fin

Test Kitchen Notes

Are you bored with the regular afternoon pick me up treats? These are the most enjoyable (both to eat and prepare) healthy dessert snacks I've had. I've always been a lover of rice krispie treats and this grown up itteration really hits the spot. With protein from the almonds and lots of tasty natural sugars they will get your out of your 3 pm afternoon funk in a snap. I was especially impressed by how easy the syrups blended with the krisped rice, almonds and cherries (much more easily than the classic marshmellow/cornsyrup blend). —Jenny B

What You'll Need
  • 5 cups brown crisped rice
  • 1/2 cup roughly chopped toasted whole almonds
  • 1/4 cup toasted sesame seeds, black* or tan
  • 1/4 cup dried cranberries, roughly chopped
  • 2 ounces unsalted butter, melted
  • 3/4 cup Crunchy almond butter, sugarfree
  • 1/2 cup brown rice syrup*
  • 1/2 cup Grade B maple syrup cooked down from 1 cup
  • 1/2 teaspoon kosher salt
  • 1 tablespoon almond extract
  1. Combine crisped rice through cranberries. In a large pot over medium heat, reduce 1 cup maple syrup to 1/2 cup over medium heat. If foams up, remove from heat, let foam subside, stir and measuire.When reeduced, add butter and stir to melt, add syrups and salt. Add almond butter and stir well to heat without scorching. remove from heat and let cool a bit, a few minutes. Stir in almond extract and then crisped rice; combine well.
  2. Spray a 9 x 13 pan (or something close to that) with a non-stick spray. While mixture is warm, pour into pan and pat down with hands dipped in cold water. Cool, cut into squares and serve at room temperature.
  3. Note:* The type of sweetener is not important as long as it is thick. You could use all or partly Lyle's golden syrup or corn syrup or honey (I suppose) or all maple syrup(the most expensive option), but the rice syrup has a nice wheat- like flavor and mild smooth sweetness and is healthier than corn and golden syrup and more in keeping with the ingredients. I also think you could decrease the total syrup to 1/2 cup and they would still hold together (but I've never tried it.)
  4. Note: You could easily do another nut version of this recipe; I happen to like the combination of almonds and maple and cranberries and sesame.Black sesame seeds are pretty with the red and tan of the other ingredients. They can be found in Asian groceries.

See what other Food52ers are saying.

  • BoulderGalinTokyo
  • Kukla
  • LeBec Fin
    LeBec Fin
  • cheese1227
  • susan g
    susan g
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.

11 Reviews

BoulderGalinTokyo April 6, 2012
LBF congrats! on your second pick, maybe I should try the re-orienting too.
LeBec F. April 6, 2012
ah so des ne! (honto desyo)
BoulderGalinTokyo April 6, 2012
Why are you always on your computer around the time I am, don't you sleep? Boston is exactly 12 hours different, I think--dropped my iPhone.
LeBec F. April 8, 2012
because i have got into a bad habit the last month or so of going to bed at 4 or 5.And, get this, the one thing that is motivating me to change that? getting up early enough to have natural light for photographing my 52 contest entries. funny, eh?
Kukla April 5, 2012
Congratulations Le Bec Fin on the CP’S! Glad to be in the same company with you!
LeBec F. April 6, 2012
I feel the same, kukla. But HOW could they overlook your figs? That dish is just so lovely.
Congrats for the one they did pick!
Kukla April 8, 2012
Actually the editors picked two of my recipes, the second one is Maple Semifreddo, but there wasn’t any volunteers who wood like to test it. That is fine with me.
I just wanted to tell you that I read your blog yesterday and am amazed how talented and knowledgeable you are in so many deferent ways. The garden is so very beautiful, I wish we could just sit there and chat , while sipping something tasty. I am proud to know you even as liitle as I do LBF!
LeBec F. April 8, 2012
they picked two of yours? wowww! (and i had made myself feel better by thinking that they wouldn't pick more than 1 by the same chef! ah well........ ) :-{
LeBec F. March 26, 2012
it's just a mild natural sweet flavor. Here it's use is not critical; you could use corn syrup or lyle's golden syrup , but brown rice syrup is healthier and more in keeping with the other ingredients. i hope you'll try them and let me know if the recipe worked well for you or how you changed it. thx much!
cheese1227 March 26, 2012
These sound fantastic. I've never used brown rice syrup, what is that like?
susan G. April 9, 2012
Sprouted grain syrups remind me of Sugar Daddies (while childhood treats are the subject).