At summer camp in Vermont, we used to make a cheater's version of Rice Krispie treats: melted marshmallows, butter, and puffed rice cereal in a scratched old pot over a campfire. Instead of smoothing them into a pan and waiting for them to cool, we'd reach into the pot and grab handfuls, letting it harden as we ate it.
It was exceptionally messy, but far more fun to eat. The smokiness of the fire gave the dessert a wilder taste and took the intense sugar high down a notch. Despite the proliferation of high-end, dressed-up Rice Krispie treats, I hadn't tasted any that came close to the campfire ones, until I tried these hippie crispy treats.
Bound with almond butter, maple syrup, and bittersweet chocolate, they have an adult, addictive quality to them.
These bars taste nothing like Rice Krispie treats, but the texture is the same, so you get a little of that nostalgic feeling when you bite into one. They are wildly delicious and far more exciting than Rice Krispie treats -- they have a complex, nutty flavor and an assertive, rich edge from the bittersweet chocolate. Rather than a one-note sweetness, the maple syrup and brown rice syrup gives a mellowed, sugary flavor that's just right for dessert but not out of the question for, say, breakfast.
Hippie Crispy Treats
Adapted from Food52.com
For the bars
1/2 cup maple syrup
1/2 cup brown rice syrup
1/2 cup almond butter (freshly ground is best)
1/2 cup chopped bittersweet chocolate (70% or higher)
2 tablespoons coconut oil
1/4 teaspoon fine sea salt
4 cups crisp rice cereal (Barbara's brown rice is best)
For the topping
2 tablespoons coconut oil
1/2 cup chopped bittersweet chocolate (70% or higher)
1/4 cup toasted sliced almonds
1/4 teaspoon flaky salt (Maldon is best)
Line an 8x8 square pan with parchment paper. Make sure to cover the sides as well.
In a large saucepan, bring the maple syrup and brown rice syrup to a boil, stirring frequently. Once boiling, remove it from the heat and stir in the almond butter, chocolate, coconut oil, and sea salt. Fold the cereal into the hot mixture and pour it into your square pan. Pack it down with your fingers (if you wet your fingers, it will be easier and less messy!).
In the same saucepan (no need to waste another), melt the coconut oil and chocolate for the topping together. Use very low heat -- you don't want to burn the chocolate. Once it has melted, pour it over the bars in an even layer. Sprinkle the toasted nuts and flaky salt over the top.
Let the bars set (about 2 hours at room temperature or 1 hour in the refrigerator or 20 minutes in the freezer if you are wildly impatient like I am).
Lift them out of the pan and cut them into 16 equal squares, or if you are feeling indulgent, just cut yourself big squares and eat them directly from the pan. I swear I will not tell anyone if you do.