Chocolate Covered Maple Crisps


  • Centers:
    • 1 cup maple syrup
    • 1 T dairy-free margarine
    • 1 1/2 cups Erewhon Gluten Free crispy Brown Rice
  • Cereal Dipping:
    • 2 cups dairy-free chocolate chips
    • 1 tablespoon shortening


  1. Boil the syrup over medium heat until it reaches the soft ball stage (234F).
  2. Remove the syrup from the stove, add in the margarine and mix together well.
  3. Stir in the rice cereal and drop by small spoonfuls onto waxed paper. Let cool and harden before dipping in chocolate.
  4. Melt chocolate chips and shortening in a double boiler over hot (not boiling) water. Stir to blend. Lower heat to maintain a warm temperature to dip chocolates.
  5. Drop the maple crisps into chocolate and roll to coat completely.
  6. Remove with a fork to help remove excess chocolate. Place on wax paper to set up.