Hippie Krispie Treats

Hippie Krispie Treats

  • Servings: 8
  • Rating:


1/4 cup (3 ounces) maple syrup
1/4 cup (2 3/4 ounces) brown rice syrup
1/4 cup (2 ounces) almond butter or peanut butter
1/4 cup (1 1/2 ounces) chocolate chips, or chopped chocolate
1 tablespoon (1/2 ounce) coconut oil
1/8 teaspoon coarse salt
2 cups crisp Rice Krispie-style cereal

1 tablespoon (1/2 ounce) coconut oil
1/3 cup (2 ounces) chocolate chips, or chopped chocolate
2 tablespoons chopped, toasted almonds (optional)
1/8 teaspoon coarse salt (optional)


Line an 8x4 or 9x5" loaf pan with a sling of parchment paper.

In a large saucepan, bring the maple and rice syrup to a rolling boil for 1 minute, stirring frequently with a heatproof spatula or wooden spoon (be careful not to let it boil over).

Remove from the heat, and stir in all of the remaining bar ingredients except the cereal (nut butter, chocolate, coconut oil, and salt). Stir until the mixture is well combined, then fold in the cereal. Pour the mixture into your lined loaf pan, packing down firmly with a spatula or your hands.

In a small saucepan (or the same big one, if you've scraped it clean), melt the remaining 1/4 cup of chocolate and 1 tablespoon coconut oil together over very low heat, stirring constantly just until melted (be careful not to scorch the chocolate). Pour this chocolate mixture over the rice mixture, spreading to form a smooth top layer. Sprinkle the nuts and salt (if using) over the top.

Let the bars set at cool room temperature (about 1 hour) or in the fridge (about 1/2 hour) until firm. Lift the sling out of the pan, trim away the edges if you like (delicious!), and cut into 8 squares.

They will keep at room temperature for several days. Bojon Gourmet thought they were best the day of (with the cereal softening a bit thereafter), but I found them to be lovely for several days (in case the crisp secret lay in the cereal, it was Erewhon Crispy Brown Rice).