Puffed Rice Squares (No-Bake Elves

• Vegetarian
• Gluten free

• Breakfast Foods

  • 5 cups Puffed brown rice cereal

• Condiments

  • 1 cup Almond butter
  • 3/4 cup Honey

• Baking & Spices

  • 1 Chocolate chips, mini
  • 1 Food coloring
  • 1/3 cup Sugar
  • 1 tsp Vanilla extract
  • 10 oz White chocolate chips

• Nuts & Seeds

  • 1 Coconut, flaked unsweetened

Found on washingtonpost.com

Description

Ingredients

• 1/3 cup sugar
• 3/4 cup honey
• 1 cup almond butter (may substitute sesame seed butter or creamy peanut butter)
• 1 teaspoon vanilla extract
• 5 cups puffed brown rice cereal (from 1 box)
• 10 ounces white chocolate chips, melted
• Food coloring (optional)
• Flaked unsweetened coconut (optional)
• Mini chocolate chips (optional)

Directions

• Combine the sugar and honey in a deep saucepan over medium heat. Cook, stirring, until the sugar has dissolved; the mixture will darken a bit. Stir in the almond butter until well blended. Turn off the heat. Add the vanilla extract, then stir in the puffed rice cereal until evenly coated. Lightly grease a 9-by-13-inch square pan with cooking oil spray, then line the pan with parchment paper that's long enough to hang over two sides. Transfer the cereal mixture to the pan, pressing it in evenly. Let it cool and set up. Meanwhile, place the white chocolate chips in a heatproof bowl; set the bowl over a saucepan with a few inches of barely bubbling water (over medium heat). Once the chips have softened, stir until smooth, Remove from the heat. If you're using food coloring, pour some of the melted white chocolate into one or two separate deep containers that are wide enough to accommodate dipping the squares. Add a few drops of food coloring and stir to blend evenly. Use the parchment to lift the puffed-rice cereal slab out of the pan and onto a cutting board. Use a serrated knife to trim about 1/2 inch off the edges on all four sides to make clean edges; cut the slab into 24 equal squares. Lay a separate piece of parchment paper nearby. Working with one square at a time, hold it so it looks like a diamond, with a point at the top. Dip this into the white chocolate to create a triangle shape, coating half of the diamond. Transfer to the clean parchment; decorate with coconut flakes or sprinkles to create a face or embellishments for the hats. Use two dots of white chocolate to affix mini chocolate chips for the eyes. Let set completely before serving or storing.

Nutrition