Gluten Free Rice Crispy Treats

Gluten Free Rice Crispy Treat |


The saying you can’t please everyone all of the time is so true…except when it comes to these gluten free rice crispy treats (sans marshmellows).

Healthy school snacks are always needed in our house, and I prefer them to be homemade. Β However trying to find recipes that accommodate all of the taste buds in our house can be challenging. Β So when a recipe produces a snack that everyone loves, the baker is happy πŸ™‚

This recipe was from an amazing blog called The Bojon Gourmet. Β I have “pinned” many of Alanna’s recipes and I’m sure that I will be making all of them at some point. Β Visit her blog for both gluten free and gluten “full” recipes.

The bars:

  • 1/4 cup maple syrup
  • 1/4 cup brown rice syrup
  • 1/4 cup almond butter
  • 1/4 cup coarsely chopped organic chocolate (or chocolate chips)
  • 1 tbsp Nutiva Organic Coconut Oil
  • 1/8 tsp fine sea salt
  • 2 cups crisp rice cereal


Chocolate topping:

  • 1 tbsp Nutiva Organic Coconut Oil
  • 1/4 cup chopped organic chocolate (or chocolate chips)
  • 2 tbsp chopped, toasted almonds (optional – for topping)
  • 1/8 teaspoon flaky sea salt (optional – for topping)
  • 2 tbsp shredded coconut (optional – for topping)


Line an 8×4 or 9×5″ loaf pan with parchment paper (paper is easier to work with if you wet it first). Β (I used a larger pan, so my treats were a little thinner than I would like).

In a large saucepan, bring the maple and rice syrup to a rolling boil for 1 minute, stirring frequently with a wooden spoon (be careful not to let it boil over).

Remove from the heat and stir in the nut butter, 1/4 cup chocolate, 1 tablespoon coconut oil and 1/8 teaspoon fine salt until smooth and the chocolate is melted.

Fold in the rice cereal and pack the mixture firmly and evenly into the lined pan (use damp fingers or the back of a tablespoon)

In a small saucepan (or the same big one, if you’ve scraped it clean), melt the remaining 1/4 cup of chocolate and 1 tablespoon coconut oil together over very low heat, stirring constantly just until melted (be careful not to scorch the chocolate).

Pour the chocolate mixture over the rice mixture, spreading to smooth. Sprinkle the nuts and flaky salt over the top.

Let the bars set at cool room temperature (about 1 hour) or in the fridge (about 1/2 hour) until firm.

These treats are best the day they are made. They will keep at room temperature for several days, though the cereal will soften slightly.

6 thoughts on “Gluten Free Rice Crispy Treats

  1. Oh – my – goodness, I am in love with these! Totally buying brown rice syrup and making them ASAP. Will be curious to see what my ultra sweet tooth kid + husband think of this healthy version of an old fave. Thanks for introducing me to Alanna’s awesome blog, too!
    Dana recently posted…Finding BalanceMy Profile

    • Another yummy one! Who doesn’t love rice crispy squares, however marshmallows aren’t the healthiest, and I have yet to try making them from scratch….maybe one day. So this recipe is a nice alternative…let me know the how they go over with the kiddo’s!

    • Thanks Sophie!

      These are a nice treat too….just make sure you use a loaf pan (it makes a thicker square). I used a regular pan which made the square thinner, next time I want them thick!

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