Okay, I’m finally out of rice krispies, and now I want more to make this recipe again! Go figure. Plus, no heating up the kitchen, which is always a bonus in the summer.
The chocolate was melted in the microwave and the almond butter is naturally drippy. I used agave and it was great. For my dried fruit I used the mixed berries I get from Trader Joe’s for my breakfast bars. There are strawberries, cherries, cranberries and other wonderful things in there. I was about to go out and buy some cocoa krispies since I had regular and it didn’t hurt anybody, except maybe the diehard chocoholic. And for them I’d just add an extra sprinkling of chocolate chips. I didn’t bother with a drizzle for this trial, or trying very hard to compact them as I had no idea if they would stick together. They did and the next batch disappeared before the photo.
- ½ cup semi-sweet chocolate chips
- ½ cup almond butter
- ¼ cup agave
- 1 cup oats*
- 1½ cups rice crisps cereal (chocolate flavour optional)
- ½ cup almonds, whole or crushed
- ½ cup dried fruit
- ¼ teaspoon salt
- In a microwave or over a double boiler, melt the chocolate chips.
- Stir in the almond butter and agave until smooth.
- Add in the oats, cereal, almonds, dried fruit, and salt and mix until everything is completely covered.
- Line an 8 x 8 baking tray with wax paper. Dump the batter into the pan and press down into an even layer.
- Refrigerate the bars until they’ve hardened—about 20-30 minutes.
- With a sharp knife, cut the bars in half horizontally and into quarters vertically into 8 2 x 4 bars.
- Store in the refrigerator for up to 2 weeks.