Chocolate Peanut Butter Rice Krispy Treats

1 cup of Suzanne’s Ricemellow Crème

1 cup peanut butter (JIF or 365 Organic from Whole
Foods)

1 TB of butter (We use Earth Balance Soy Free for dairy free)

6 cups of brown rice cereal (We use Erewhon)

Topping:

2 TB butter (Earth Balance or Land O’Lakes)

2 cups chocolate chips (We use Enjoy Life for GFCF or Ghiradelli)

Heat butter in a large saucepan.  Add Ricemellow Crème and peanut butter and
stir over low heat until smooth.  Remove
from heat.  Add cereal to the pan and
stir to coat.  Pour mixture into a
greased (I use butter) 9 x 13 pan and press down.  I put this in the freezer while I’m making
the topping. Otherwise, it’s hard to spread the topping on. 

Melt the butter and chocolate chips in a saucepan until
smooth.  Spread over rice krispy mixture
in pan.  My son adds his own touch by
sprinkling extra chocolate chips over top. 

Put pan in freezer for at least 15 minutes to set
chocolate topping.  Store in
refrigerator.  I cut these into squares
and store in a large zip lock bag in the freezer and then we just take one out
when we want one.  These are hard to cut
in perfect squares but my kids don’t complain.

*I got this recipe off of Suzanne’s Specialties’ web
site.  They have a few other recipes that
we haven’t tried yet.  They used to sell
this at Whole Foods and the health food store but they stopped for some reason
so now I have to order online.  I got
from www.vitacost.com for $4.31 each.  I also use this on chocolate chip s’mores
pancakes. 

Feingold Stage 1