Nice Crispy Treats

A quick and easy, VEGAN and (somewhat) healthier version of Rice Krispie Treats…+ Chocolate!

That’s why they’re so nice!

For the Bars:

• 1/2 cup Brown Rice Syrup (you can substitute corn syrup - but i'm not sure the bars could still be considered "nice")
• 1/2 cup Maple Syrup
• 1/2 cup Dark Chocolate Chips
• 2 TBS Coconut Oil
• Pinch of Sea Salt

For the Chocolate Topping:

• 3/4 cup Dark Chocolate Chips
• 2 TBS Coconut Oil

Additional Toppings (optional - but tasty)

• 1/4 cup toasted nuts - chopped (almond, macadamia, hazelnut, etc.)
• Sprinkling of cocoa nibs
• Pinch of flaky salt

• Over medium heat, bring the Brown Rice Syrup and Maple Syrup to a gentle boil.
• Boil for 1 minute; continuously stirring with a heat proof spatula.

• Add the almond butter, 1/2 cup Dark Chocolate Chips, 2 TBS Coconut Oil, and a pinch of sea salt.
• Stir, stir, stir ... Until chocolate is melted and mixture is smooth.

Hint: Dampen your fingers with water or coconut oil before beginning this step.

1. In the original saucepan, over medium heat, melt 3/4 cup Dark Chocolate Chips with 2 TBS coconut oil.
2. When the chocolate chips are melted, pour over the puffed cereal.
3. Smooth topping with spatula.
4. Add toppings of choice.
5. Refrigerate for 1 hour - or until topping is firm.

• Use parchment to lift mixture out of the pan, cut into 16 2-inch squares.
• Enjoy!
• Note... Best eaten within 48 hours (trust - this is not a problem).