Ingredients
Method
- Place the nut butter and rice syrup in a small saucepan over low to medium heat and warm for 2 minutes or until it becomes smooth and combined.
- Place the cereal in a bowl, then pour the warm nut butter/rice syrup mixture into the bowl with the cereal and stir to combine thoroughly.
- Shape into cookies using a mini ice cream scooper or a tablespoon. Alternatively, press the mixture into a 9x9 inch ungreased pan.
- Allow the cookies or bars to cool completely. As the O’s mixture cools, it will harden, making them ready to enjoy.
Notes
- For extra flavor, add a teaspoon of vanilla extract to the warm nut butter mixture.
- Press the mixture into a parchment-lined 8x8 inch pan for easy cutting into bars once cooled.
- If the mixture is too sticky to handle, lightly dampen your hands before shaping the cookies. This makes the process much smoother.
- Store the finished cereal cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Press the mixture into a parchment-lined 8x8 inch pan for easy cutting into bars once cooled.
- If the mixture is too sticky to handle, lightly dampen your hands before shaping the cookies. This makes the process much smoother.
- Store the finished cereal cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.