SunButter is used in place of marshmallow as the binder in this allergen-free version of an old favorite. In addition to being delicious, this rice crispy treat is also packed with protein and vitamin E, so you can feel indulged and virtuous, all at the same time! Dark Karo syrup contains molasses instead of high-fructose corn syrup, and thus is better in my opinion, but dark and light corn syrup are interchangeable.
Recipe information
Yield
makes 16 squares
Ingredients
Preparation
Step 1
Grease an 8 by 8-inch pan.
Step 2
Place the dark Karo syrup and sugar in a heavy saucepan over medium heat. Heat, stirring frequently, until the sugar dissolves and the mixture just begins to boil.
Step 3
Remove from the heat and stir in the SunButter, mixing well until combined. Add the rice crispies and mix, working quickly. Press the mixture into the pan. Set aside.
Step 4
Melt the chocolate chips in a microwave-safe bowl in the microwave, stirring at 30-second increments, or melt in a saucepan over low heat, stirring constantly. Spread the melted chocolate evenly over the rice crispy mixture. Let cool until the chocolate layer sets. Cut into 16 squares once cool.
