Rice Crispy Squares

Rice Crispy Squares

I have not met a kid yet who does not love rice crispy squares, including the two I live with. I have tweaked this recipe until it is now perfect. Perfect enough even for an adult and make no mistake they will not last long and they may never want a marshmallow rice crispy treat again. I added chia and flax to brown rice crisps, with a little almond butter and honey to bind them together. These crispy treats are topped with dark chocolate and a sprinkle of coarse french sea salt. A perfect balance of salty and sweet.

Chia is an excellent source of Omega 3 and both chia and flax are high in fiber. The benefits of chia goes on and on so I try my best to get a little into the diet of the two A’s. Neither one of them asked what the little black seeds were, possibly because the chocolate masks any healthy red flags.

The sea salt is key to making these bars over the top so find a good quality coarse sea salt. Camino, 70% Lindt chocolate or Enjoy Life gluten free chocolate chips work really well for the top layer.

Almond Butter Rice Crispy Treat with Chocolate and Sea Salt 
3 cups brown rice crisps
2 tbsp chia seeds
1 tbsp ground flax
2 tbsp almond milk
3 tbsp coconut butter
1/2 cup almond butter
1/4 cup raw honey plus 1 tbsp
1 tsp vanilla extract
1 cup chocolate chips or chopped dark chocolate
1 tbsp butter
coarse sea salt

Combine in a medium bowl, chia, flax and almond milk. Let sit while measuring out other ingredients.

Combine in a measuring cup, coconut butter, almond butter and honey. It should come up to the 1 cup mark. Heat over very low heat in a small saucepan or place in the microwave for 45 seconds just until it melts a little and the coconut butter is melted. Add in the vanilla. Pour this mixture into the chia and flax mixture in the bowl.

Add 3 cups of rice crisps to the almond butter, chia and flax mixture and stir until completely combined. Pour into a 8 x 8 inch pan and pat down.

Warm chocolate over low heat along with the butter until just melted. Do not over heat the chocolate. Spread the melted chocolate over the base and sprinkle with coarse sea salt. Place in the fridge to set, approximately one hour.