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A rolled up screen projector
Course: Sweets
Keyword: Brown Rice Crispy Bar, Gluten-Free, Hacks, Snacks

Brown Rice Crispy Bar

ACTIVE TIME: 9 minutes
TOTAL TIME: 24 minutes
Yield: 24 (2-inch) bars
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  • 3 tablespoons flax seed oil, plus extra for the pan
  • 6 cups puffed brown rice
  • 1 tablespoon orange blossom honey
  • 4 cups mini marshmallows
  • 3/4 cup toasted slivered almonds
  • 1/3 cup coarsely chopped dried cranberries
  • 1/3 cup coarsely chopped dried cherries
  • 1/3 cup dried blueberries
ACTIVE TIME: 9 minutes
TOTAL TIME: 24 minutes
Yield: 24 (2-inch) bars

Procedure

  • Heat oven to 425ºF. Lightly coat the inside of a 13-by-9-by 2-inch metal pan with flax seed oil and set aside.
  • Spread the brown puffed rice evenly on a half-sheet pan. Toast in the oven for 4 minutes, stirring occasionally. While the rice is toasting, prepare the marshmallow mixture.
  • Place the oil, honey, and marshmallows in a large mixing bowl set over a pot of gently simmering water. Stir until the marshmallows are melted, 4 to 5 minutes. Once the marshmallows are melted, quickly add the toasted brown rice, almonds, and fruit, and stir to combine. Coat your hands or a spatula with oil and spread the mixture evenly into the pan. Once the mixture has cooled completely, cut into squares and store in an airtight container for up to 2 days.
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