How to make
Ingredients
- 1 cup (250 mL)Agave syrup
- 3/4 cup (175 mL)PC® Blue Menu® Just Almonds Smooth Almond Butter
- 1/2 cup (125 mL) PC® 70% Cocoa Solids Dark Chocolate, finely chopped
- 2 tbsp (25 mL)Unsalted butter
- 1/2 tsp (2 mL)Salt
- 6 cups (1.5 L)PC® Crispy Rice Cereal
How to make
- Step 1Grease 8-inch square (2 L) metal cake pan; line with parchment paper, leaving overhang on two opposite sides.
- Step 2Pour syrup into a large saucepan; bring to a boil. Remove from heat. Stir in almond butter, chocolate, butter and salt; continue to stir until chocolate is melted and mixture is smooth. Fold in cereal.
- Step 3Scrape mixture into prepared pan, packing firmly and evenly with the back of a spoon. Refrigerate for 1 hour or until firm.
- Step 4Lift square out of pan using parchment paper overhang. Cut into 16 squares and serve chilled or at room temperature. Store in refrigerator for up to 3 days or freeze for up to 2 weeks.
