Who didn’t adore rice crispy treats as a child? They were sticky and gooey and made your fingers feel like adhesive glue but darn if they weren’t the best thing to munch on in the afternoon after a hard play session outside.
My mom used to make them at the request of my older sister, who would beg her for a batch. I didn’t mind of course because as much as she didn’t want to share, I knew I’d get one 🙂
This memory inspired my batch of clean-eating rice crispy bars but with a little hint of apricot thrown in the mix.
I used gluten-free marshmallows but cut the amount in half, using apricot preserves and brown rice syrup to make up for the remaining mixture. What did I end up with?
A sticky, gooey, sweet treat that rivaled my childhood favorite.
The best part? They couldn’t be easier to make in a hurry.
Try them yourself!
Apricot Crispy Bars
4 cups of crispy brown rice cereal
2 cups mini gluten-free marshmallows
1 cup brown rice syrup
3/4 cup apricot preserves
Place the crispy brown rice cereal in a large mixing bowl as set aside. In a large saucepan, add brown rice syrup and apricot preserves and bring to a simmer stirring often. Add marshmallows and do not stir until they start to melt together. Then stir until the mixture becomes thick and creamy. Simmer for another 5 mins then pour over top cereal and using a rubber spatula, mix well until all crispy rice pieces are saturated. Transfer mixture to a 9×9 casserole dish and press down until even. Refrigerate for 2 hours or more. Remove and cut into squares and serve.
I like to eat these right out of the fridge because they can go from solid to sticky in seconds.
But isn’t that the fun part anyway?
Stick around for more,
Question: What was your favorite childhood treat?