This Rice Crispy Bar post was double inspired. My first inspiration came when my blogging co-conspirator Nicole and I made a journey to the quaint little city of Asheville, NC for a food blog conference. Little did I know at the time that I would totally fall in love with this little jewel tucked away in the Blue Ridge Mountains.
While visiting, we were able to explore the area and meet some incredible people, but our favorite part, hands down, was the food scene. I could go on and on about the fare at the Biltmore Estate, the grass fed beef from Hickory Nut Gap Farm and the many taste bud pleasing restaurants in downtown Asheville.
One such restaurant was the French Broad Chocolates Lounge. We had tasted little treats from this shop over the course of our stay, including the giant block of chocolate we received in our swag bag. (No complaints here!) So, on our last night, we decided to end our journey at their shop. Conveniently, they stay open until 11 p.m. for us late night chocoholics! And we were not disappointed. A mouth watering coconut brownie, a unique spin on creme brulee and two tailor made hot chocolates were the perfect way to end our trip! So, to top off this recipe, I will be using the chocolate from French Broad Chocolates.
My second inspiration came from my 3 & 7 year old girls, who have been pestering me nonstop for Rice Krispy treats since they were first exposed to those evil delights a few weeks ago. In my typical “I can’t feed that to my kids” crazy, I set off to find a healthier version of this treat. And I succeeded. My kids love them and I don’t feel guilty letting them enjoy one.
Not only are they tasty, but oh so easy to create. 6 ingredients and the most difficult part of the process… waiting for the chocolate to harden so you can eat them!
Keepin’ It’s Crazy!
- 3 c sprouted rice crispy cereal (I use this)
- ⅓ c brown rice syrup or real maple syrup
- ⅓ c smooth almond butter
- 1 tsp real vanilla extract
- 7 oz dark chocolate
- 1 tbsp real grass fed butter (like Kerrygold)
- Mix your almond butter, brown rice syrup (or maple syrup,) and vanilla in a double boiler over low heat.
- Pour rice cereal in a large bowl
- Once the almonds butter mixture is warm and thoroughly combined, pour it over the cereal and mix until well coated.
- Butter or oil a square baking dish and pour the mixture into the dish, passing down until it's flat and even.
- Clean out your double broiler and put it over low heat on the stove melt your butter and then add your chocolate, stirring until they are combined and completely melted.
- Pour the chocolate mixture over the rice mixture and spread it out to cover all of the rice mixture.
- Put in the freezer until the chocolate hardens
- Remove from freezer, cut into squares and enjoy!
- Store in an airtight container in the refrigerator.