Brown Rice Snack Bars
Don’t you love when something pleasantly surprises you? Exceeds your expectations? Goes better than you planned? Sometimes a recipe or an idea for a recipe will do that to me. Take these brown rice snack bars for example. I saw puffed brown rice at the store and was intrigued. I picked up the bag and tossed it in my cart, thinking I might be able to make some kind of healthy rice krispie treat. But when I got home and opened the bag to taste the rice, it wasn’t too pleasant. Bland and kind of soft. I decided to go through with my original idea, adding some oatmeal to the mix for some more heartiness and a slight crunch. Peanut butter added for taste and its smooth, binding quality.
The results were much tastier and crave-worthy than I would have imagined. Yay!
These snack bars utilize brown rice syrup for its sweetness which is absorbed in the bloodstream slowly because it contains mostly complex carbs. Plus the peanut butter provides a nice boost of protein, vitamins, and minerals. That means you’ll have an even energy flow instead of a sugar crash, making these bars a perfect breakfast-on-the-go or snack.
Taste: Nutty, sweet, with just enough chocolate to make it crave-worthy.
Texture: When refrigerated the bars are firm and very much like a bar you might find in the grocery store. When left at room temperature they are a little more loose and fall apart easier. Either way they’re still surprisingly toothsome.
Ease: Super easy.
Appearance: Anything drizzled in chocolate looks scrumptious.
Pros: Easy, healthy, perfect snack for both kids and adults.
Would I make this again? Absolutely.
Brown Rice Snack Bars
Makes about 8-12 bars (depending on size)
- 3 cups puffed brown rice
- 1 cup old fashioned oats
- 1/2 cup natural peanut butter
- 2/3 cup brown rice syrup
- 2 ounces bittersweet or semisweet chocolate
In a large bowl combine brown rice and oats. In a small saucepan over medium heat, melt together the peanut butter and rice syrup until smooth and runny. Pour mixture over brown rice and oats, stir to combine. Press into a greased 8×8 baking pan. Let mixture cool to room temperature.
In a microwave safe bowl, melt chocolate in 15-second bursts, stirring after each burst, until melted and smooth. Drizzle chocolate over cooled rice mixture in pan. If desired, place pan in the fridge to firm before cutting into bars.