Recipe from famous Chef AJ: “Crispy, chewy, and naturally sweet—these no-bake bars are perfect for a quick treat or an easy snack.” These will ‘live’ in your freezer, to be taken out just before serving. They taste best this way, and when stored in a well-sealed container, will be ready as a snack or dessert for many months.
Place equal amounts of date syrup and almond butter (may be roasted almond butter), and vanilla, in a large bowl and mix well. Add the crisp rice cereal and stir until fully coated—turning and scrapping sides until no white is showing.
Spread into a 10 x 10 square pan that has been lined with parchment paper, or wax paper lined, leaving some on sides for lifting). You can use a 9 x 13 pan and spread out until they are the thickness you want. Press the entire pan well, using your hand or a spatula.
Place the pan in the freezer until firm; overnight is best. I find it easiest to lift out onto a cutting board using the paper, cut into squares on the paper, and then lift back into the pan for freezing before serving, or into a well-sealed container or freezer bag.
Notes:
*These 4 ingredient Crispy Rice Squares are flexible–depending on how much you want to make, you can use less or more nut butter and date syrup at a 1:1 ratio, and adjust the puffed brown rice to mix in.
**Date Syrup: Can be found on line, at Walmart, and other natural food stores. I use Date Lady Organic Date Syrup, 18 oz, from Amazon. Their link: https://a.co/d/0aV7Asl1
