almond butter and maple syrup rice crispy treats

It was really only a matter of time before I decided to see what other nut butters I could use to make rice crispy treats. 

I have previously talked (at length) about how useful it is to have a pan of these on hand. It feels like you're eating a proper treat and something a little bit special  but at the same time, these rice crispy squares are substantial enough to keep hunger at bay. That is often a fairly elusive combination of qualities. 

The London 2012 Olympics are now over a week old. It's been a crazy 10 days and it feels like I'm living in a bubble filled with joy and despair in equal quantities. Our daily lives are determined by what is happening where and when and our normal routines have gone completely out the window. It's brilliant and I love it.

One thing that I don't love though is the slightly odd meals that we have ended up eating. Yesterday morning, for example, we went to see the women's volleyball. We didn't have time for breakfast before we left so we ended up eating a muffin that we bought at the stadium as we watched Algeria lose fairly comprehensively to the Domincan Republic. Lunch was a cookie, eaten while China and South Korea fought for a place in the semi-final. There was a quick sandwich when we got home at 3pm. Dinner was timed so as to be finished before the 100m men's final so I could cheer on Usain Bolt unencumbered. 

We are grabbing food where and when we can at the moment. Having some healthier snacks on hand, therefore, is even more important than normal.

I really like the combination of almond butter and maple syrup and the slight touch of acidity that the latter brings to the party. Using maple syrup makes a slightly less chewy and slighty more crisp version than if you used honey and, if you are so inclined, a handful of chocolate chips is quite helpful (but by no means essential) for keeping everything together.

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Almond butter and maple syrup rice crispy treats

Adapted from my hazelnut butter rice crispy treats

Yield: Approximately 8

Ingredients

• 110g (1/2 cup) almond butter
• 4 tablespoons maple syrup
• 50g (2 cups) rice crispies
• 50g (1/4 cup) chocolate chips (optional)

Cooking Directions

1. Line a tin or a baking tray with parchment paper.
2. Melt the almond butter and maple syrup in a medium saucepan over a low heat until they are combined and liquid.
3. Take the pan off the heat and stir in the rice crispies so that they are all covered. If desired, stir in the chocolate chips.
4. Pour the mixture into the tin, pat down with your hands and chill until firm (about an hour or two).