Chocolate Drizzle Rice Treats

Prep Time: 10 minutes | Cook Time: 1 hour (30 minutes inactive) | Makes: 24 squares

Ready for dessert? Crispy and sweet, these rice treats can be a delectable finish to a soy-free meal.

Ingredients

Rice Treats

1. 1/2 cup honey
2. 1/2 cup sunflower butter
3. 1 tablespoon butter
4. 4 cups puffed rice cereal

Chocolate Drizzle

1. 1/2 cup semi-sweet chocolate chips
2. 1 teaspoon coconut oil

Tools

1. 2 small saucepans
2. measuring cups/spoons
3. large mixing bowl
4. spatula
5. 9 x 13-inch (23 x 33-cm) baking dish
6. fork
7. chef’s knife

Allergen Alert!

Check the labels and contact the manufacturers of your rice cereal and chocolate chips to make sure they are free of allergens you are avoiding.

If you’re avoiding dairy, make sure to use a butter substitute instead of regular butter.

Coconut is classified as a fruit. But if you have a tree nut allergy, please talk to your doctor before eating it.

1. Combine honey, sunflower butter, and butter in a small saucepan over medium heat. Allow the butter to melt. Mix well until runny.
2. Add the rice cereal to the mixing bowl. Pour the honey mixture in, stirring with a spatula to coat the cereal well.
3. Using the spatula, press the mixture into a baking dish and allow to cool.
4. While the rice cereal treats cool, make the drizzle. In a saucepan, combine the chocolate chips with the coconut oil over low heat. Stir frequently to avoid burning.
5. When the chips are melted, drizzle the chocolate over the treats with a fork.
6. Allow to cool completely and cut into 24 squares with the chef’s knife.
7. Keep leftovers covered at room temperature for up to a week.