Do your kids like those awful sticky, sugary rice crispie squares? Well I don’t blame them, they are pretty tasty but boy are they bad for you!! If they do, you need to get them to try these as much better alternative. My kids are loving them at the moment!
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| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Servings |
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Ingredients
- 1 cup macadamia nuts 225g
- 4 cups low sugar puffed rice cereal 50g, or sugar free puffed brown rice or popped corn
- 1/2 cup rice malt syrup 125ml
- 1 tsp vanilla powder
- 1 1/2 tsp sea salt optional for salted caramel flavour
Ingredients
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Instructions
- Line a 20cm square baking tin with baking paper.
- Blend the nuts in a food processor until they form a smooth paste.
- Measure out 1/2 cup of the macadamia paste and put it in a large saucepan along with the syrup, vanilla and salt (the rest of the macadamia paste can be kept in an airtight container in the fridge for up to 2 months).
- Cook, stirring constantly until the mixture starts to 'melt'.
- Put the puffed rice into a bowl and pour the mixture over it.
- Mix until all the puffed rice is covered and then press it into the tin using the back of a spoon to push it into the corners.
- Refrigerate for 15 minutes until set, then slice into squares or bars and store in an airtight container in the fridge.
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