For best results, the peanut butter in these squares needs to be homogenized. Minimumly processed nut butters that allow the oil to seperate and rise to the top of the jar don’t work as well. I’ve found a “natural” Smuckers brand peanut butter that works well and has a relatively short list of ingredients.
Brown rice syrup can be found at the health food store or in the health food section of the grocery store. It’s consistency works well here and it is much less sweet than honey or even agave nectar. I find the sweetness of honey overwhelming when it comes to rice crispy squares.
When the mood strikes, feel free to throw in a handful of sweetened dried cranberries or chocolate chips along with the cereal.
1/3 cup creamy peanut butter
1/3 cup brown rice syrup
3 cups crispy brown rice cereal
1 tablespoon ground flaxseed (optional)
In a medium saucepan, heat the peanut butter and syrup until smooth and warm, 1-2 minutes. Remove pan from heat and add cereal and flaxseed. Mix gently with a rubber spatula until well combined.
Transfer cereal mixture to 8×8 baking pan. Flatten evenly and firmly press mixture into the bottom of the pan with rubber spatula. Cover pan with plastic film and cool in refrigerator for at least one hour.
Cut into squares and serve cold. The squares will hold together at room temperature, but not as well. Store remaining squares in airtight container in refrigerator for up to two days.
Makes 16 squares.