Rice crispy treats are like the epitome of camping. They are always held in the left hand while the right hand holds an impaled marshmallow toasting above the bonfire. A vegan marshmallow, that is.
This labor day weekend, Mitch and I spent the night with Drake and Marina, two of our very bestest friends, and we had the lovely opportunity to spend it in Marina’s 110-year-old log cabin. This was a real life log cabin, people. It was everything I had always hoped a log cabin would be, equipped with creaking doors, spooky tapping sounds in the walls (squirrels running through the logs, Marina explained), and no cable or internet connections.
I like the lack of television and internet sometimes. Or always, for that matter. Especially when there are great people to be with instead! Honestly, we don’t even have a tv at home, and we rarely escape a family visit without someone pointing out the “perfect” place on our wall that a television could sit. So camping is often a great excuse for me to enjoy untelevised human interaction without consequence or question. It is such a bountiful indulgence to experience a day with people I love, fully emersed in the atmosphere created by reminiscence, humor, and bonding. It is making me giddy to think about it even now.
Unsurprisingly, there are two things that make a camping trip successful for me: a lot of talking amongst friends (AKA no television or computers), and a LOT of good food. I think during this last trip we each consumed about three thousand calories more than on our average days. But that really isn’t so terrible long-term, as it helps me to appreciate the times when I restrict my eating and protect myself from belly aches and excessive postprandial somnolence.
During the trip, the cabin was filled with so much more food that we could have possibly needed, and we joked about the fact that in planning texts, we told each other to “bring some real food and then maybe some junk food,” and yet we all brought junk food. In addition to the customary mounds of potato chips and soda, I also brought along with us a few new recipes I attempted to perfect in the same day that we left. I knew it was a bad idea to try creating a brand new dish without any chance for a second attempt before we had to leave, but I procrastinated and sometimes that happens so that was that.
The first dish I mustered up turned out pretty gosh darned well: a spinach and artichoke dip, which I will reveal the recipe for soon. I want to do just a bit more work on it before I launch it because I feel confident that I can sneak some yummy avocado in there before its finished up.
The second dish was honestly an absolute disaster: rice crispy treats. The agave taste was too strong, and I packed it with way too much sun butter. The crew referred to it as “the sunflower seeds,” and Marina ended up accidentally dropping the pan face-first into the dirt on our way back to the cars and destroying the rest of them. “Accidentally.”
After we got back home, I became a little bit obsessed with perfecting the recipe. But I forgive myself, because after about a million batches, I had some pretty good ones.
So I hope you like peanut butter! I love peanut butter, so I gladly piled it in there. I also tried a batch afterwards with chocolate drizzled over them: even better. But you probably already knew that peanut butter and chocolate is the best.
Thank you so much for stopping by! If you try out these delicious peanut-buttery rice crispies, let me know how they taste!
- ♥ 1/4 cup coconut oil
- ♥ 1/4 cup agave
- ♥ 1 cup peanut butter
- ♥ 5 cups rice crispy cereal
- ♥ 1/2 cup melted chocolate (optional but delicious)
- Melt the coconut oil in a pan over medium heat until it melts.
- Add the agave and peanut butter to the coconut oil and heat until the mixture is thin and melted.
- Pour the rice crispy cereal in a large mixing bowl, and pour the melted mixture over the cereal.
- Quickly coat the cereal in the mixture until completely covered.
- Pour the rice crispies into a pan (I used a 9×13 dish) and smash them down evenly with the back of a spoon or with a solid spatula. The better you pack them together, the better they will stay together.
- Place the pan in the freezer for about an hour to let it cool and set.
- Pull the pan out, cut the treats into smaller bars, and munch them up!
- ♥ BONUS CHOCOLATE OPTION: Before cutting them into bars, you can melt any yummy chocolate of choice and drizzle it on top, place the treats back into the freezer for another half an hour, and then cut them up and munch them up.
Yields: 20 rice crispy treats
Fat: 9.7 g
Saturated Fat: 3.7 g
Trans Fat: 0 g
Polyunsaturated Fat: 1.9 g
Monounsaturated Fat: 3.2 g
Cholesterol: 0 mg
Sodium: 56 mg
Potassium: 84 mg
Carbohydrate: 13.7 g
Fiber: 1.5 g
Sugar: 5 g
Protein: 4 g