Peanut Butter Rice Crispie Bar without the Marshmallow

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Oh my gosh these are sooo yummy. I first had these bars a few years ago at my friend, Sara SB’s, house.  After cutting mine up today though I think I remember her rolling them into small balls, which I would suggest because these are sweet!

This recipe went around the internet in 2008 when Alecia Silverstone introduced them.  They are gluten free and so flippin good.

Sara made some changes to the bars, which I have also incorporated into the mix.  Now whenever I have them I am taken back to Sara’s kitchen table on a warm afternoon. I finally remembered to ask her about this recipe when I was visiting Minnesota last week. As soon as I landed back in CA, I went straight to the grocery store to pick up the ingredients.

Yield: 48 servings
Prep: 10 minutes
Cook: 5 minutes


  • 1 3/4 cups Brown Rice Syrup
    (basically one jar) 
  • Pinch of sea salt
  • 3/4 cup peanut butter or almond butter (I used chunky peanut butter)
  • 7 cups whole grain brown puffed or crisped rice cereal (the puffed rice makes it chewier)
  • 1/2 – 1 cup of chocolate chips or carob chips or craisins or raisins (basically anything you want)
  • Vegetable oil, for greasing

In a saucepan heat syrup and pinch of salt until liquefied.  Add peanut butter and stir until well combined and heated through but not boiling.  This may take around five minutes.

In a large bowl pour rice cereal.  I added my craisins and also some almonds to the cereal before I poured the hot mixture in. If you’re adding chocolate chips, you will want to pour in the hot mixture first and give it time to cool first. That way the chips won’t melt.

Line your 9×13 pan with parchment paper to help with clean up.
Once the rice is thoroughly coated with peanut butter goodness, pour into baking pan or roll into balls.  If you are rolling into balls, you’ll want to oil your hands up because they are sticky!  If you’re pressing into a pan like I did, I just took a little parchment paper and pressed down with that. 

Allow to cool for at least an hour before cutting into squares.

Recipe from Alecia Silverstone.

I better go clean my keyboard now. I’ve been typing and eating these at the same time.