Autumn Rice Puff Treats

Rice puff treats or rice crispy treats are super duper easy to make. Of course, the rice crispy treats recipes are mostly made with prepackaged marshmallows.

With this rice puff treats recipe, I use nut butter and rice syrup. No preservatives or additives. Now I can tell my kids to eat as much as they want. These treats travel quite well too. Bonus!!!

I wanted to try an Autumn flavor with cinnamon and dried cranberries. Using my go-to rice puff treats recipe, I added the ground cinnamon and dried cranberries. Just with these two ingredients, they added a big flavor and reminded me to Autumn.

Autumn Rice Puff Treats
makes 12 bars

1/2 cup (5.5 oz.) rice syrup
1/4 cup (2.3 oz.) nut butter
4 cups (4 oz.) rice puff or rice crispy (cereal)
1/4 cup (2 oz.) dried cranberries
1 teaspoon ground cinnamon

1. Line a 6 by 8 rectangular baking pan with parchment paper. Spray with cooking oil. Set aside.
2. In a heavy bottom pan, heat the rice syrup and nut butter in a medium low heat until bubbly.
3. While the nut butter syrup is heating up, mix together the rice puff, dried cranberries, and cinnamon.
4. Add the rice puff mixture to the bubbling nut butter syrup.
5. Mix until well combine.
6. Transfer the Autumn rice puff treats to the prepared pan, spreading out with a spatula.
7. Let the treats sit in a room temperature until set, about an hour.
8. Transfer to a cutting board and cut into 12 equal bars or desired shapes. Enjoy!!!

STORING: Keep these Autumn rice puff treats in a container in the fridge for up to 7 days. Bring the treats to a room temperature for at least 15 minutes to soften the texture.

Allergy Info: These Autumn rice puff treats are free from or can be made without dairy, eggs, corn, wheat, legumes (soy), and fish. For nut free, use sunflower butter.