Crunchy Salty Sweet

At the end of September, as you guys might remember, I cut dairy, gluten, and added sugar from my diet for 20 days. Most of those days the only sugar/sweetness I consumed was in the form of fruit, but towards the end I found that my tummy (or brain?…) needed something more.

I found a recipe for this delicious take on Rice Krispie treats. Not only are they great  as an energy bar, with a good ratio of fat/carbs/protein, but they’re super easy and fast to put together (can you say 10 minutes?! 🙌🏼), and could certainly pass as dessert. I definitely see myself making these again, special diet or not!

Start by mixing almond (or peanut) butter and honey (or maple syrup for vegan) in a medium pot over medium heat. The best way I know to measure honey, is to spray the measuring cup with non-stick spray before adding in the honey. That way it will come right out.

Add in cinnamon.

Add protein powder, if using. I’ve made them both ways, and the protein powder adds a bit of vanilla flavor and (obviously) more protein, but you can definitely do without!

Mix until fully combined.

Add the Rice Krispies to a large bowl.

Pour the hot mixture over the Rice Krispies and use a wooden spoon to mix.

Press into a 9×9 baking dish that has been sprayed with non-stick spray.

You can call it a day there, or make them even more delicious (do it!).

Microwave chocolate chips in microwave-safe dish in 20 second intervals, stirring between each interval.

Once melted, drizzle chocolate over bars, and spread evenly. I chocolat-ized only half this batch, but would definitely do more next time!

Place into the fridge for at least 30 minutes before slicing and eating!

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Adapted from: Running with Spoons

Makes: 9 large bars

Prep: 5 minutes, Cook: 5 minutes, Total: 10 minutes

• 4 cups rice cereal
• 3/4 cup almond or peanut butter
• 1/4 cup honey (or maple syrup for vegan)
• 1/2 teaspoon cinnamon
• 1/4 to 1/3 cup protein powder, optional
• 1/2 cup dark chocolate chips, optional, for topping

Start by mixing almond (or peanut) butter and honey (or maple syrup for vegan) in a medium pot over medium heat. Add in cinnamon.

Add in protein powder, if using.

Mix until fully combined.

Add the rice cereal to a large bowl.

Pour the hot mixture over the rice cereal and use a wooden spoon to mix.

Press into a 9×9 baking dish that has been sprayed with non-stick spray.

Optionally: Microwave chocolate chips in microwave-safe dish in 20 second intervals, stirring between each interval. Once melted, drizzle chocolate over bars, and spread evenly.

Place into the fridge for at least 30 minutes before slicing and eating!