Have you ever taken a well-known recipe and just decided to turn it on its head? To really mix it up and create something new and unexpected, and totally better? If so, then you can relate to what I’ve been doing this week: creating Nut Butter Crispy Rice Trail Mix Bars.
I’m visiting my family in NC, and contending with new food restrictions that we don’t always have to manage in our immediate household. I’m also trying to choose recipes that address the fact that my family loves, loves, loves their sweets! So how do you handle several food restrictions, interject a bit of health into a treat, and keep the sweet teeth happy? This is how.
Whip up these delicious trail mix bars in 5-10 spare minutes this weekend and make everyone in your family happy with your new-found, delicious recipe. They may never go back to plain ol’ rice crispy treats again!
Nut Butter Crispy Rice Trail Mix Bars
Ingredients
- 3/4 cup nut butter (I used Earth Balance® Coconut Peanut Butter, Crunchy)
- 1/4 cup agave nectar
- 2 Tbs. honey (or agave nectar, for vegan)
- 1/4 cup light brown sugar or coconut palm sugar
- 2 Tbs. butter or non-dairy alternative (I used Earth Balance® Buttery Sticks)
- 2 cups gluten-free crispy rice cereal (I used Erewhon® Organic Crispy Brown Rice Cereal)
- 1/2 cup dried fruit (raisins, cranberries, apples, bananas, etc.)
- 1/2 cup grated coconut, unsweetened
- 1/4 cup pumpkin seeds or sunflower seeds (I used Kathie’s Kitchen Super Seedz™ Sugar & Cinnamon Shelled Pumpkin Seeds)
Instructions
Set aside a glass 8×8 baking pan, or oil a metal 8×8 baking pan.
In a small saucepan, add the nut butter, agave, honey, sugar and butter and warm over low-medium heat. Stir until the butter and sugar dissolve and the mixture is fully incorporated. Do not boil. Set aside.
In a large bowl, combine the crispy rice cereal, dried fruit, coconut and seeds. Slowly pour the warmed nut butter mixture over the dried ingredients and stir until completely mixed. If the mixture is too dry, add more nut butter; if it is too wet, add more crispy rice cereal.
Pour mixture into 8×8 pan and smooth with a rubber spatula. Refrigerate until set for best results, or set aside until serving. Once the mixture is cooled or chilled, cut into squares to serve. If the mixture at room temperature is not set, refrigerate until set.
Yield: 20 squares.
Hi, Jules! My sweet 13 year old daughter has been diagnosed with severe fructose malabsorption, which means anything with fructose (including fruit, agave, honey and sugar, as well as wheat) needs to be eliminated from her diet. I’m so excited to try these bars! I just made them, using dextrose (powdered glucose) and brown rice syrup for the sweeteners. I eliminated the fruit, and added some chopped almonds and cashews. They’re cooling as I write this. I can’t wait for my daughter to come home from school and try them! Your website has been a great inspiration, because even though we don’t have celiac issues, wheat is still a problem. Bless you for your enthusiasm and hard work helping all of us who want ourselves — and our kids — to feel better!
Beth
Oh Beth, I’m so glad you’ve been able to use some of my recipes to make treats for your girl! And thank you for your kind words – you totally made my day! Hope you both love the bars!!!
Hi Jules! I just want to say that I am soo thankful to have found your site. We just recently went GFCF and I am having a tough time finding in-expensive options for my kids snacks and lunches. I just ordered some of your flours and am making this rice krispie bar recipe today! With the help of your products and website, my life is about to get a little easier.
Hi Tiffany, that is so wonderful! I’m thrilled to know that my recipes, products and information will be useful to you and your kids! Welcome to our Jules Gluten Free Family!
Hi Jules,
can you substitute the agave nectar for something else? I want to try the recipe,but just don’t like the taste of agave.
Thanks,
Tina
Hi Tina, you could use all honey instead. Enjoy!
thanks!
Hi Jules, Thank you so much for this recipe-I made it yesterday and it is already gone! Due to my dietary restrictions, and taste preferences, I have not been able to find any ready-made trail mix bars that I can (or like) to eat. I used almond butter and GF Rice Krispies, and had to replace the butter with 1 TBS coconut oil and 1 TBS ghee. I did not have all of the ingredients on hand, so I used grated unsweetened coconut, craisins, and chopped pecans. I just realized that I forgot to add the light brown sugar! (It was just right in sweetness for me, anyway.) Since I am a chocoholic, I added 1 TBS of cocoa just before mixing with the crispy cereal. I know this will be a regular for me: easy to make and carry along for a snack, versatile for ingredients, very tasty, and safe for me to eat. Thanks again.
Hi Karen, I’m so glad the recipe will be useful to you! I love your additions and can’t wait to try them myself! I’m sure after making it a few more times, you’ll probably come up with even more ideas!