1/3 cup agave or maple syrup
2/3 cup brown rice syrup
2 1/2 tablespoons vanilla extract
1 teaspoon maple or almond extract
1 (10 ounce) box puffed brown rice cereal
optional: chocolate chips, carob chips, raisins, dried cranberries, chocolate sauce
1. Cover a brownie tin with tin foil and spray it with the nonstick spray. Put the maple/agave and brown rice syrup into a big sauce pan, and mix it. Boil the mixture in the saucepan. Once it foams, stir constantly for about two minutes.
2. Remove from heat, put in the extracts and salt, and mix well. Pour the cereal into a huge bowl. Cover the cereal with the mixture and stir with a spatula. Once it cools, you can mix with your hands-- it's a great excuse to eat the yummyness afterward. If you have extra things to put in (chocolate chips, etc...), put them in here.
3. Pour and then press the mixture into the brownie pan. Make sure you press down well so they stick together better! You can drizzle chocolate sauce over the top now if you'd like. Put in the freezer until it gets hard and sticks together. You can eat it sooner, but it won't stick together as well.
Storage: Keep in fridge so they stick together better. Can last a while, I'd assume, but they're always gone within days at my house.
YUM! I hope you like them....Enjoy!
Source of recipe: Modified version of rice crispy treats from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz