Cooking with Corbs - Rice Crispy Treats with a Twist
In the third installement of Cooking with Corbs, Becky and Corbs decided to do something quick, easy, delicious and healthy (well, depending on your specific twist to the recipe).
Have fun, and remember to post your pictures or images with hashtags #cookingwithcorbs and #ferniefix to be entered in a draw to win your very own Giv'er Shirt Works COOKING WITH CORBS t-shirt!
This week's prep:
4 Cups of Crisped Brown Rice Cereal (or a combination of crisped kamut/quinoa rice or crisped rice cereal)
3/4 Cup Maple Syrup (Becky and Corbs like to use half maple syrup and half brown rice syrup)
3/4 Cup Peanut Butter (any nut or seed butter or combo of butters works!)
1 tsp salt
2 1/2 tsp of gelatin (originally asks for agar flakes, but Becky says they are too spendy!)
1 Cup add ins (cranberries, seeds, mini eggs... get creative!)
In a large bowl, put in rice cereal and any optional add ins you like. Combine the nut butter, maple syrup, salt and gelatin in a saucepan over low heat and stir constantly until smooth, hot, melted and bubbling just a bit (roughly 2-3 minutes). Add the hot mix to the bowl of cereal and stir until well-coated. Transfer to an 8x8 inch baking dish and press into place with a spoon. Refrigerate until completely cool, then cut into squares with a sharp knife. Enjoy!