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Ingredients
- 4 rice cakes lightly salted
- ¾ cup drippy creamy almond butter
- ½ cup honey
- ¼ teaspoon sea salt
- 3/4 cup semi-sweet chocolate chips
- 2 teaspoons coconut oil
- Coarse sea salt for topping
Instructions
- Line a 9×9-inch pan with parchment paper and set aside.
- Crumble 4 rice cakes into a large bowl with your hands. Make sure there are no big chunks and that they are all similar in size. Set aside.
- Heat the almond butter, honey, and sea salt in a saucepan over medium/low heat for 5-7 minutes or until melted together and glossy.
- Pour the almond butter mixture over the rice cake crumbles and stir the ingredients until the rice cakes are covered.
- Pour the mixture into the lined pan and firmly press the mixture evenly down into the pan. Set aside.
- Add the chocolate chips and coconut oil to a microwave-safe bowl. Heat the chocolate on high for 20-second increments, stirring after every increment, until the mixture is melted and glossy.
- Pour the chocolate mixture over the almond butter rice cakes. Evenly spread the mixture out with a spatula. Sprinkle on coarse sea salt and transfer to the freezer for a least 15-20 minutes to set.
- Chop into squares and enjoy.
Tips & Notes
You can substitute brown rice crispies or rice crispies for the rice cake crumbles. We suggest using 5 cups instead of 4.
Watch It
Nutrition facts

I was just looking for a recipe like this! So glad I stumbled upon this one it looks perfect! The kids will crazy for this!
Literally one of my favorite treats <3
Just made these, doubled the recipe and my gosh they’re delicious! I even thought I pressed them too hard down into the pan and they turned out awesome! Onto PF Chang’s lettuce wraps for the third time!
How do I store these if they aren’t eaten immediately?
In the fridge or freezer! Either works 😀
Thanks!!!!!!
I am going home after work and making these tonight! So good, Lee!
Holy yum! This recipe takes me back to my childhood where I had rice krispy treats every day for a snack! But these are obvs way healthier and tastier!
I’ve made peanut butter rice crispy treats before but never with another nut butter – definitely need to try this recipe!
Peanut butter is my first love…but these are great too 🙂
Ahhh this is genius! Almond butter anything >>>. I have a ton of brown rice syrup left from granola-bar-making, so these are definitely needed ASAP.
Looks yummy! I love making healthy versions of rice crispy treats. My son loves them for breakfast.
SO DO I! One of these with coffee is like WOH, amazing.
These look so delicious! Can’t wait to try them!
Yes to CRUNCH. If what I’m eating doesn’t already have something crunchy, I’ll add chips or crackers or just eat a handful of cereal afterward. And combining crunch with nut butter and chocolate? Well, that’s freaking irresistible.
WE ARE THE SAME PERSON.
I’m obsessed with anything almond buttery and chocolatey. I think we’d make a good team! 😀
I’ve seen brown rice syrup in a lot of recipes, but I’ve never used it! Do you find it in store or buy it online?
I usually get mine from the store! It’s popping up everywhere lately…I even think some Targets carry it. For sure Whole Foods and/or local co-ops will have it!
YUM! These look like my kind of bars. Anything containing nut butter and chocolate is a winner for me! Thanks for sharing Lee!! <3
The BEST combination on the planet.
I love finding ways to make rice crispy treats healthier, and it seems you and Linley have done it! I’ve finally gotten on the brown rice syrup for bars like these, and I don’t think I’ll be going back. It makes such a huge difference for setting properly.
B rice syrup ROCKS for bars! It holds so much better than honey or agave!
Where did you find brown rice syrup? I’ve been searching everywhere.
Hey Jenny! I usually get mine from Whole Foods or local co-ops. You can also buy it off of Amazon!
Oh YES!! My boys will LOVE this snack, and I can actually feel good about feeding it to them. Thank you! 🙂