Gluten-Free Cranberry & White Chocolate Brown Rice Crisp Bars
- 3/4 cups Brown Rice Syrup
- 1/4 cups Organic Peanut Butter
- 1/4 cups Maple Syrup
- 1 teaspoon Cinnamon
- 1 teaspoon Salt
- 5 cups Brown Rice Cereal
- 1/2 cups Dried Cranberries
- 1/3 cups White Chocolate
- In a large saucepan, combine the brown rice syrup, peanut butter, maple syrup, cinnamon and salt and heat on medium heat. Once it just begins to boil/bubble, stir in the cereal and the dried cranberries and mix until everything is coated with the "syrup" mixture. Cover a pan with parchment paper and pour the mixture into the pan. Press down evenly to flatten the top. Melt the white chocolate chips in the microwave for about a minute, stirring occasionally. Place the melted chocolate into an icing bag or a plastic bag (with a hole cut in the end) and drizzle over the bars. Refrigerate for about an hour before cutting and serving!
brown rice syrup, ubc, ubc, cinnamon, salt, brown rice cereal, cranberries, white chocolate
Taken from tastykitchen.com/recipes/desserts/gluten-free-cranberry-white-chocolate-brown-rice-crisp-bars/ (may not work)