- 6 cups gluten-free crisp brown rice cereal
- 1 1/2 cups sliced almonds, toasted*
- 1 cup light corn syrup
- 1/3 cup almond butter
- 1/4 cup packed brown sugar
- 3 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
Line 13×9-inch baking pan with parchment paper. Spray with nonstick cooking spray.
Combine rice cereal and almonds in large bowl; set aside.
Combine corn syrup, almond butter, brown sugar, cocoa, and salt in large saucepan. Cook and stir over medium heat 5 minutes or until mixture is smooth and just begins to boil across surface. Remove from heat.
Immediately stir cereal mixture into saucepan. Gently fold in chocolate chips. Press firmly into prepared pan. Let stand 1 hour or until set. Cut into bars.
*Note: To toast almonds, spread in single layer in heavy skillet. Cook over medium heat 1 to 2 minutes or until nuts are lightly browned, stirring frequently.
Yield: 24 bars. Serving size: 1 bar.
Nutrition Facts Per Serving:
Calories: 170, Carbohydrates: 27 g, Protein: 3 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Sodium: 45 mg, Fiber: 2 g
Exchanges per serving: 1 1/2 Bread/Starch, 1 Fat, 1/2 Meat.
Copyright Diabetic Cooking.