• 24servings
  • 85minutes
  • 87calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, H, D, E
MineralsFluorine, Magnesium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 10- to 11 1/2-oz box crispy brown rice cereal (7 cups; we used Erewhon)

  2. 2/3 cup natural creamy reduced-fat peanut butter

  3. 2/3 cup honey

  4. 2 tsp pure vanilla extract

  5. 1/2 cup vanilla frosting, for decorating

Instructions Jump to Ingredients ↑

  1. Line a 15 x 10-in. jelly-roll baking panwith nonstick foil, leaving an overhang ontwo sides. Place the cereal in a large bowl.

  2. In a small saucepan, combine thepeanut butter and honey; simmer, stirringconstantly, for 1 minute; stir in the vanilla.

  3. Immediately transfer to the bowl of cerealand mix well to combine.

  4. Lightly coat a spatula with cookingspray and press the cereal mixture into theprepared pan. Refrigerate until firm, 1 hour.

  5. Holding foil by the ends, lift and transferthe cereal square to a cutting board. Ifdesired, cut out shapes using a 3-in.

  6. football-shaped cutter. Place the icingin a pastry bag fitted with a small rounddecorating tip and decorate like a football.

  7. Alternatively, cut into bars.

  8. Make-Ahead Tip: Store the cereal treats atroom temperature for up to 2 days.


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