Peanut Butter Crispy Squares


  • 1 c. peanut butter (I prefer no salt and only peanuts in the ingredients)
  • ¾ c. agave nectar
  • 2 tsp. vanilla extract
  • 1 stick Earth Balance
  • Erewhon gluten-free brown rice cereal


Blend the first four ingredients in the food processor until smooth. Empty mixture with spatula into a large metal mixing bowl and stir in the rice cereal using the spatula until there’s a good balance between the peanut butter mixture and the rice cereal. I used just about one full bag of Erewhon rice cereal for this recipe.

Next, press the mixture into a glass or metal cake pan (9”x12” is a good size). You can make the bars fairly thick. Press into the pan firmly to help the bars stick together.

Refrigerate the bars a few hours or overnight before cutting into squares and serving.