Chocolate No-Nut Crisp


  • 2 tablespoons Earth Balance Natural Shortening
  • 1¾ cups allergen-free chocolate chips
  • ¾ cup gluten-free crisped rice cereal (see tip)


  1. Line a 9-inch square pan with wax paper.
  2. Melt the shortening in a medium saucepan over medium-low heat.
  3. Add the chocolate chips and use a spoon to stir continuously while melting.
  4. When the mixture is completely melted, remove the pan from the heat.
  5. Let it cool for 5 minutes.
  6. Fold in the rice cereal.
  7. While still warm, spread the mixture in the lined pan.
  8. Refrigerate for at least 2 hours. The chocolate will harden.
  9. Use the wax paper to lift the chocolate block from the baking dish.
  10. Cut or break the crisp into desired-size chunks and serve.

Additional Notes
My favorite crisped rice cereal is Erewhon Crispy Brown Rice Gluten Free cereal. It contains just three ingredients: organic brown rice, organic brown rice syrup, and sea salt. Be careful not to let the chocolate burn while it is melting.

Stir continuously and keep the heat low.