Peanut Butter and Jelly Crispy Brown Rice Bars
Recipe by Kara & Marni Powers, Twin Tastes
Photos by Jenn Bakos
½ cup coconut oil
10 oz marshmallows
1 cup peanut butter
1 tsp. vanilla extract
6 cups brown puffed rice cereal
½ cup raspberry preserves
1 tsp. Didi Davis’ Vanilla Salt (or your favorite finishing/sea salt)
In a deep saucepan over medium heat, add the coconut oil, marshmallows and stir with a wooden spoon until marshmallows are melted. Add the peanut butter and vanilla, remove from heat, and stir to combine. Stir in the puffed brown rice cereal and make sure all pieces are evenly coated.
Spoon half of the mixture into a greased 9×9-inch pan and press down with parchment to create an even, flat base. Pour the jam on top and spread an even layer across. Spoon the other half of the peanut butter and crispy rice mixture on top of the jam and push down with the parchment until evenly flat. Place in the refrigerator to cool completely, about 35 minutes. Cut into pieces and serve. Makes 18-20 bars, depending on how large you would like them.