American · Dessert
Rice Cereal Treat Bars
A nostalgic no-bake bar built from toasted puffed rice folded through a glossy butter-and-golden-syrup binder, pressed firm and cut into neat squares. Sticky-crisp, lightly sweet, and ready without ever touching the oven.
$0
8 minsPrep
3 minsCook
31 minsTotal
EasyLevel
Nutrition per serving
166Calories
0.9gProtein
5gFat
28.3gCarbs
19.9gSugar
0.1gFiber
245mgSodium
13mgChol
3.1gSat Fat
26mgPotassium
10mgCalcium
0.5mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Belgian Tripel
local
Cold Milk
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Line a 10x10cm (4x4 inch) tin with parchment, leaving an overhang on two sides for easy lifting.
2
Melt the butter (12g) in a small saucepan over low heat until fully liquid and starting to foam slightly.
3
Add the golden syrup (50g) and a pinch of the salt to the melted butter, stirring over low heat until smooth and just beginning to bubble at the edges, about 1-2 minutes.
4
Remove from heat and stir in the vanilla extract (2g) immediately, taking care as it may spatter slightly.
5
Tip in the toasted puffed rice cereal (60g) and fold gently but thoroughly with a spatula until every piece is coated in the syrup mixture, working quickly before it cools.
6
Scrape the mixture into the lined tin and press down firmly and evenly using the back of a greased spoon or your palm pressed into a sheet of parchment, compacting it into one even 2cm-thick layer.
7
Leave to firm up uncovered at room temperature for about 20 minutes, until set enough to hold a clean cut.
8
Lift out using the parchment overhang, place on a board, and cut into exactly 2 equal squares.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12g12g Butter, melted
- 2g2g Vanilla Extract
- 1g1g Salt
- 60g60g White Rice Cooked, puffed/crisped cereal form, toasted
- 50g50g Golden Syrup
