Maple Almond Butter Krisped Rice Treats

March 25, 2012

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?!LE BEC FIN

Food52 Review: 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

Makes: 9x13" pan


  • 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
In This Recipe


  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.

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