Rice Bubble Bars

After many requests from people I’m sharing this super easy recipe for a great snack.

The main ingredient is crisp rice cereal. Here in Australia we call them Rice Bubbles or Rice Puffs, but I know elsewhere in the world they’re known as Rice Krispies. You can buy the standard home brand or well known branded versions from your everyday supermarket but you can also find healthier organic or brown rice versions in your local health food store. Do not use puffed rice cereal as it won’t be crunchy! Whichever version of this cereal you choose if you follow this recipe you’ll have the perfect sweet and crunchy snack.

You need:

1/3 cup of coconut butter ( *see note below)

1/2 cup of rice malt syrup

1 teaspoon of vanilla extract

4 cups crisp rice cereal like Rice Bubbles or Rice Krispies

In a large pan over a low heat melt your coconut butter and rice malt syrup together with the vanilla extract until it’s all well combined.

Remove from the heat and stir in your rice crisp cereal making sure it’s all covered in the sticky coconut mixture.

Put your mixture into a 20cm square tin, lined with baking paper (make sure it overlaps the edges as it’s much easier to get out) Wet your hands, shake off the excess water and press the mixture firmly and evenly into the pan. I usually use the palm of my hand. If you use dry hands you will get completely covered in the sticky mixture!!

Place it in the fridge for at least half an hour then take it out of the pan and slice it up into snack sized pieces.

Keep it in the fridge!

*Coconut butter note : I’ve been finding it hard to get ready made coconut butter recently and when I do find it, it’s pretty expensive. Everyone sells coconut oil but that’s not what you want. Anyway, I looked into it and it’s very simple to make. Take your high speed blender or food processor and blitz up some shredded coconut or coconut flakes. It will take maybe 5 minutes, and you’ll need to stop and scrape down the sides regularly but in the end, the coconut becomes smooth and buttery. I didn’t believe it at first either, but I promise it does work! Make sure you use enough coconut to keep it moving in your machine and to avoid it all getting stuck at the bottom. You can use what you need and keep the rest in a jar for next time you make these.

Sometimes instead of a slice I make individual rice bubble cakes in a mini muffin tin, after half an hour in the fridge they easily pop out of the tin with a little help from a knife round the edge. You could also add a tablespoon of cacao powder to the coconut / syrup mixture and make a chocolate version which I’ll be doing later this week when Miss 9 turns 10.

I hope you enjoy this sweet and crunchy snack. If you make them let me know.

Sue xx

This recipe is based on “Nicer Krispie Squares” from Plant Powered Families by Dreena Burton

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