I wanted to make a healthier version of Rice Krispies for the kids; something that has no marshmallow in it and preferably no corn syrup either. I made the rice krispies below and the kids enjoyed it so much. After making them I decided to place them in a box in the fridge – wrong! Do not store in the fridge, you will not be able to bite them. They were as hard as a rock. So lesson learned and rice krispies gone by now, obviously (new record – 1 box gone in 2 days…nice)

Ingredients: (Yields about 16 bars)

4 cups brown rice puffs (unsweetened)

1 cup sugar (you can reduce to 3/4 cup for less sweetness)

1 cup honey (or 1/2 cup honey and 1/2 cup corn syrup)

1 cup smooth peanut butter

Directions:

**Have in advance – a baking pan about 22X12 inches large, covered with parchment paper. The paper is a MUST, without it the bars will stick to the baking pan and you will not be able to remove them **

1. For convenience – pour the rice puffs into a large bowl and set aside.

2. Place sugar and honey (or honey and corn syrup) in a sauce pan and heat over medium heat while constantly stirring until sugar melts completely and mixture boils.

3. While the mix is boiling, carefully add the peanut butter and keep stirring really well until all ingredients are combined and you get a smooth mixture.

Important – always stir to avoid burning the mix, it can burn fast.

4. Once smooth, pour the mix into the rice puffs and mix together until the puffs are well coated.

5. Pour mix to paper covered baking pan and spread evenly.

6. Place baking pan in fridge for about 30-40 minutes.

7. Once cooled, take out of fridge and cut into bars about 2X2 inch size.

The bars should be kept in a sealed box (if you layer them then it is recommended to use parchment paper between layers to avoid sticking).

Optional – you can add chocolate chips after you mix the hot batter with the puffs, they will probably melt but you will feel the chocolate in the bars.