I’m not sure why rice krispie treats strike me as an autumnal treat. Maybe because my mom never bought them when I was a kid, but I would see my classmates eat the sticky little bars wrapped in shiny blue packaging once school started up in the fall. Really, rice krispie treats are the perfect medium for creating delicious snacks in any season or for any occasion– but what with Halloween just in the rear view mirror, they seem especially fit to be devoured, to me at least 🙂 These no-bake bars are way healthier than the processed kind, and a cinch to make to boot. They should more aptly be named coconut oatmeal raisin chocolate chip rice krispies…. but that’s quite the mouthful, isn’t it? Actually, that’s how these tasty little treats went down– by the mouthful. They are delicious, super easy to make, and the recipe calls for minimal refined sugar. Winning.
I adapted these no-bake delights using Gina’s recipe for Coconut Chocolate Chip Crispies as inspiration. I add an oatmeal raisin twist, and also wanted to spice it up with dark chocolate coated candied ginger bits I got from Whole Food’s bulk bin. However, the candied ginger mysteriously went missing by the time I got home to try the recipe. I have no idea what happened to it 😉 Walnuts and cranberries would also be great additions to these treats– or sliced almonds, dried cherries, white chocolate chips… the possibilities are endless.
Healthy No-Bake Rice Krispie Treats
– 2 c. chocolate rice crisp cereal
– 1 c. quick cook oats
– 1/3 c. unsweetened shredded coconut + 2 T. for garnish
– 1/2 t. pumpkin pie spice
– 1/2 c. almond butter
– 1/4 c. honey (I used mesquite for smokiness)
– 1/4 c. coconut oil
– 1 t. vanilla extract
– 1/4 c. raisins
– 1/4 c. mini chocolate chips
– 1/4 t. salt
1. Add cereal, oats, 1/3 c. coconut, pumpkin pie spice and salt to a mixing bowl and stir to combine
2. Microwave almond butter, honey, coconut oil and vanilla for ~ one minute until you have a smooth, thick consistency with no lumps
3. Pour almond butter mixture into the dry ingredients and mix until completely incorporated
4. Stir in raisins and mini chocolate chips
5. Spray an 8×8″ baking dish with non-stick spray and add the almond-coconut-oatmeal-raisin-chocolate goodness to the dish, pressing down so the mixture sticks together better. Sprinkle additional 2 T. of shredded coconut on top to garnish
6. Refrigerate (I let it sit for about an hour). Cut into squares. Enjoy!