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Playing How to Make Chocolate-Almond Butter Rice Crispy Treats

Samantha Seneviratne—the host of Food Network's "Un-Choppable" and star of Food52's "Cook and a Half" with her young son, Artie—shares a sophisticated update on the classic crispy rice cereal treats. Instead of marshmallows, she likes to use honey and a bit of brown sugar for a more complex, controlled sweetness. 

"These bars aren't exactly healthy, but they're definitely tastier than the sugar-bomb treats we all used to make as kids." 

For more variations on the sweet snack, check out our Snowflake Marshmallow Crispy Treats With Red, White & Green Mix-Ins and these adorable Peep Treats.


  • 5 cups gluten-free crispy brown rice cereal
  • ½ cup mild honey
  • ¼ cup light brown sugar
  • ¾ cup smooth, unsweetened natural almond butter
  • ½ teaspoon kosher salt
  • 6 ounces semisweet chocolate, melted


Serves: Makes 24 bars


Pour the cereal into a large bowl and set aside. Line an 8-by-8-inch baking pan with parchment with 2 inches of overhang on 2 sides.  

In a small saucepan with a candy thermometer attached, heat the honey and sugar over medium heat until the temperature reaches 248°F, 3 to 4 minutes. (You might have to tip the pot on its side for enough of the sugar mixture to touch the thermometer.)  

Immediately stir in the almond butter and salt until smooth. Add the peanut butter mixture to the cereal and stir until evenly coated. Transfer the mixture to the prepared pan and press it down evenly. Top with the melted chocolate and smooth the top. Let stand until the chocolate is set.  

Using the parchment, pull the bar out of the pan, transfer it to a cutting board and cut into pieces.