2 1/2 cups crispy rice cereal
2 cups gluten-free oats (I use Cream Hill Estate's Lara's Rolled Oats)
1/2 cup mini chocolate chips (I use Enjoy Life Semi-Sweet Chocolate Chips)
1/2 cup packed brown sugar
1/2 cup honey
1/2 cup peanut butter (We like Skippy Natural Peanut Butter
)
1 teaspoon alcohol-free vanilla extract (I use Frontier Vanilla Flavor)
In a large bowl, combine the rice cereal, oats, and mini chocolate chips. Set aside.
2 cups gluten-free oats (I use Cream Hill Estate's Lara's Rolled Oats)
1/2 cup mini chocolate chips (I use Enjoy Life Semi-Sweet Chocolate Chips)
1/2 cup packed brown sugar
1/2 cup honey
1/2 cup peanut butter (We like Skippy Natural Peanut Butter
)1 teaspoon alcohol-free vanilla extract (I use Frontier Vanilla Flavor)
In a large bowl, combine the rice cereal, oats, and mini chocolate chips. Set aside.
Grease a 9" x 13" baking dish with cooking spray or coconut oil. I prefer to use coconut oil
to grease the baking dishes.
Combine the brown sugar and honey in a small saucepan over medium heat. Heat just until boiling. Remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture and mix well.
Press into the prepared pan. Allow to cool, then cut in squares.
This recipe was adapted from one found at allrecipes.com. Changes were made to accomodate dietary restrictions.
Check out the great recipes at Slightly Indulgent Tuesday, Tuesday Tastes Party, Tuesdays at the Table, and Tempt my Tummy Tuesday.
to grease the baking dishes.Combine the brown sugar and honey in a small saucepan over medium heat. Heat just until boiling. Remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture and mix well.
Press into the prepared pan. Allow to cool, then cut in squares.
This recipe was adapted from one found at allrecipes.com. Changes were made to accomodate dietary restrictions.
Check out the great recipes at Slightly Indulgent Tuesday, Tuesday Tastes Party, Tuesdays at the Table, and Tempt my Tummy Tuesday.
