Melted marshmallows and Rice Krispies are not usually the average adult’s choice for a treat. However, combining crispy rice cereal with chocolate and even nuts, if desired, most certainly is. This treat is super easy and fast to make! Make these gluten free chocolate crispy rice treats in about 5 minutes and enjoying them in 10!
How This Recipe Came About
I had some Erewhon Organic Crispy Brown Rice Cereal on hand, which has been recently discontinued (2019). So, see my new recommendation in the ingredients list. Meanwhile, I refuse to use the above brand for cereal because they become soggy way too quickly. I don’t usually mind soggy cereal, but not these!
Meanwhile, I thought I’d make a treat similar to Nestle Crunch Bars. The only similar bar I’ve had is Enjoy Life’s Rice Milk Chocolate Crunch Bar, which happens to be dairy free. (You can make this recipe dairy free too if you wish.)
Meanwhile, I thought that these would taste similar to See’s Candies (a West Coast chocolate shop) if they contained some nuts. I threw in a couple of tablespoons and was in heaven! My husband who’s not a nut lover enjoyed them just as much.
Homemade Puff Rice?
All of this got me to thinking. Can you make gluten free rice krispies at home? Well, I believe you can. Stay tuned in for a recipe soon, once I experiment.
Gluten Free Chocolate Crispy Rice Treats
- 1/4 cup gluten free semi-sweet chocolate chips (Nestle's or Enjoy LIfe Mini Chocolate Chips for soy- and dairy-free
- 1 teaspoon vegetable shortening (Spectrum Organic)
- 1 cup gluten free crispy rice cereal and/or chopped nuts chopped similar in size to cereal* (Nature's Path)
Line a half baking sheet or dinner plate with parchment paper; set aside.
In a bowl large enough to hold all of the ingredients, add the chocolate and shortening. Microwave on power level 5 for 2 minutes (based on a 1200 watt microwave).
Stir the chocolate and add in the cereal and nuts, if using. Fold the cereal and nuts in gently using a silicone baking spatula.
Using an ice cream scooper, scoop heaping mounds of the mixture onto the prepared baking sheet. Refrigerate or freeze until completely set. (If you remove them too early, they will be quite messy to eat unless you use a cupcake paper liner to hold them with.)
Transfer set treats to paper cupcake liners. Keep refrigerated until ready to serve. (I placed mine in the refrigerator for about 5 minutes and they set up nicely. However, they were still a little tacky. So, I froze them for 5 minutes and they were quite hard.)
*I used 3/4 cup cereal plus 1/4 cup chopped walnuts.