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 pan with nonstick foil, leaving an overhang on two sides. Place the cereal in a large bowl.

  2. In a small saucepan, combine the peanut butter and honey; simmer, stirring constantly, for 1 minute; stir in the vanilla. Immediately transfer to the bowl of cereal and mix well to combine.

  3. Lightly coat a spatula with cooking spray and press the cereal mixture into the prepared pan. Refrigerate until firm, 1 hour.

  4. Holding foil by the ends, lift and transfer the cereal square to a cutting board. If desired, cut out shapes using a 3-in. football-shaped cutter. Place the icing in a pastry bag fitted with a small round decorating tip and decorate like a football. Alternatively, cut into bars. Make-Ahead Tip: Store the cereal treats at room temperature for up to 2 days.


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