Ingredients
Servings: ￩￫
| 2.5 | Cups Brown Rice Cereal |
| .75 | Cup Quick Cook Oats |
| 3 | Tbsp Flaxseed, grouond |
| 4 | Tbsp Cacao Nibs (optional) |
| .25 | Cup Maple Syrup |
| .25 | Cup Honey |
| .5 | Cup Peanut Butter |
Instructions
In a large bowl, combine brown rice, oats, cacao nibs, flaxseed.
In a saucepan over medium-high heat, combine maple syrup, honey, and peanut butter. Bring to a boil and stir well.
Pour syrup over rice mixture and stir well.
Line a 9×9 baking dish with parchment paper with some paper left hanging over the edges. Pour mixture in dish. Using a second sheet of parchment paper, cover top of mixture and press down firmly.
Place in refrigerator 6 hours or overnight. Using edges of parchment paper, lift Rice Krispies out of dish.
OPTIONAL: in a microwave-safe dish, microwave 1/4 cup chocolate chips or white chocolate chips for 30 seconds at a time, stirring every 30 seconds until liquid. Drizzle over top of Rice Krispie block.
Cut into 16 squares.
