Rice Krispy treats are kinda like an American favorite. Or its own food group. Or a tasty treat with a beautiful shiny blue wrapper that’s pretty much irresistible.
Or–my favorite–homemade rice krispy treats. Wasn’t it so nice of whoever came up with that recipe to call for less marshmallows than were given in a bag? That meant I could snack, snack, snack while I “baked.”
There’s no surprise here that these probably aren’t very healthy. Even making them homemade, not so much. Marshmallows are full of bad ingredients–one of which is an addictive sweetener, High Fructose Corn Syrup, that I gave up over a year ago.
But no fear. I’m all about solutions!
I’ve found a perfect resolution to making these delicious treats without bad ingredients….all thanks to my sweet 6 year old, McCall!
Many of you know that he and his little brother Sawyer both have a rare esophageal disease which limits the foods they can eat. At one point, McCall could only eat chicken and rice…and you better believe this mama found every RICE product on the market. Our Amazon bill hasn’t been very light. But hey, what’s a girl to do? At least it’s not shoes. (I used to get in trouble for that!)
We found this product called Brown Rice Syrup–and as we transitioned to a clean diet, I saw it used in several recipes as a sweetener. Since McCall could eat rice, we decided to give it a try–and it’s been working for him!
The addition of this sweetener was HUGE for this sweet boy–because we learned that we could heat it and add rice cereal and make a “McCall” version of Rice Krispy Treats. “McCall’s” recipe is a little too potent for my taste buds, but I’ve finally found the perfect recipe for the rest of the family.
Unfortunately, our middle son Sawyer (age 3) has no safe foods and survives on a medical formula, but our youngest is blessed with many more foods and is following an elimination diet free of fish, shellfish, dairy, egg, gluten, peanut, and soy.
Since I have chosen not to give my children (well, Beckham’s the only one who can even have corn) High Fructose Corn Syrup, I tried to find some “healthy” marshmallows for Beckham–which turned out to be another strike out because most healthy versions contain fish.
Ok, there’s lots more to the story, but here’s the gist. These treats are something Beckham can eat. They are something I won’t stop eating. And they are something my non-dessert lovin’ husband grabs four of.
While this recipe isn’t perfectly healthy, it’s a good start to a staple treat in the American diet. We cannot deny ourselves of all things, right?
This recipe is free of the top 8 allergens (for those who need it), is gluten free, vegan, vegetarian….
And they make Beckham happy. That’s all the convincin’ I need to get these ingredients out and start cookin’.
- ½ cup brown rice syrup
- ¼ cup coconut oil
- 2 T soy-free vegan butter, such as Earth Balance (or regular butter if not vegan or have dairy allergies/intolerances)
- 1 t vanilla
- ¼ t sea salt
- 4 heaping cups of crispy rice cereal (We use Erewhon brand)
- 1 cup Enjoy Life chocolate chips
- 2 t coconut oil
- Put brown rice syrup, coconut oil, butter, vanilla, and salt in a medium saucepan on medium heat.
- Slowly bring to a boil, stirring occasionally.
- Once rapidly boiling, stir constantly and allow to boil for one minute.
- Take the pan off the heat, and stir in the cereal until combined.
- Pour into a greased 8 x 8 pan (I used coconut oil on a paper towel to grease).
- Using a greased utensil (like a spatula), pat the treats down as tightly as you can to help them get stuck together well.
- Place in freezer while you complete the next step.
- Put chocolate chips and coconut oil in a small saucepan.
- Heat on medium-low/medium until melted, stirring frequently.
- Take the treats out of the freezer, and pour the chocolate mixture on top.
- Using a greased spatula, spread the chocolate over the treats until even.
- Place in freezer for about 10-15 minutes until hardened.
- Cut in squares and store in fridge!