1/4 cup Soy nut butter unsweetened
1T Agave Syrup
1/2 cup Karo dark syrup or regular
4 cups GF crispy rice cereal
Combine soy butter, Karo syrup and Agave syrup. Mix in the rice cereal. Transfer mixture to a lightly oiled 8" square cake pan, and with the back of a spatula, press mixture very firmly into the pan. Cover and chill for at least an hour, then cut into 8 bars. Will keep for several days in the refrigerator. Mix in unsweetened coconut flakes, chocolate chips, raisins, etc.
Tip-For an afternoon sweet treat top with GFCF chocolate icing or coconut flakes.
Tip-Due to many peanut allergies I like to make with Soy butter-that way I will feel comfortable sending them to school with Mac. You can use Earth Balance Natural peanut butter agave sweetened, if you are not worrying about peanut allergies.