This delicious and easy Brown Rice Crispy Bars recipe by Alton Brown is a quick and nutritious treat perfect for snacking or packing in lunchboxes. Made with crispy puffed brown rice, chewy dried fruits, and a sweet marshmallow blend, this versatile recipe allows you to swap in your favorite nuts or fruits for endless possibilities!
Recipe Ingredients:
- 3 tablespoons flax seed oil, plus extra for the pan
- 6 cups p￭ brown rice
- 1 tablespoon orange blossom honey
- 4 cups mini marshmallows
- 3/4 cup toasted slivered almonds
- 1/3 cup coarsely chopped dried cranberries
- 1/3 cup coarsely chopped dried cherries
- 1/3 cup dried blueberries
How To Make Brown Rice Crispy Bars?
- Preheat the Oven: Preheat the oven to 425°F / 220°C. Lightly coat a 13 x 9 x 2-inch (33 x 23 x 5 cm) metal pan with flax seed oil and set aside.
- Toast the Puffed Rice: Spread the 6 cups / 150 g puffed brown rice evenly on a baking sheet. Toast in the oven for 4 minutes, stirring occasionally for even toasting.
- Melt Marshmallow Mixture: While the rice is toasting, combine 3 tbsp / 45 ml flax seed oil, 1 tbsp / 15 ml honey, and 4 cups / 200 g mini marshmallows in a large mixing bowl set over a pot of gently simmering water. Stir until the marshmallows are fully melted, about 4-5 minutes.
- Combine Ingredients: Quickly add the toasted brown rice, 3/4 cup / 90 g almonds, 1/3 cup / 50 g cranberries, 1/3 cup / 50 g cherries, and 1/3 cup / 50 g blueberries to the melted marshmallow mixture. Stir until all ingredients are well combined.
- Press Mixture into Pan: Lightly oil your hands or a spatula and evenly press the mixture into the prepared pan.
- Cool and Serve: Allow the mixture to cool completely before cutting into squares. Store in an airtight container for up to 2 days.
Recipe Tips:
- Toast the Rice for Extra Crunch: Toasting the puffed brown rice in the oven enhances its flavor and keeps the bars from becoming too soft. Don’t skip this step!
- Melt Marshmallows Slowly: When melting the marshmallows, use low heat and stir constantly. This prevents them from burning and ensures a smooth, creamy mixture.
- Work Quickly with the Mixture: Once the marshmallows are melted, mix in the rice and fruits quickly before it hardens. Prepare all your ingredients ahead of time to make this step easier.
- Use Oiled Hands or Spatula: Lightly coat your hands or a spatula with oil before pressing the mixture into the pan. This keeps the sticky mixture from sticking to you and makes spreading it evenly much simpler.
- Let It Cool Completely: Allow the bars to cool fully before cutting them. If they’re still warm, they might fall apart. Patience is key for perfectly shaped, firm bars!
How To Store Leftovers?
- Refrigerate:Let the Brown Rice Crispy Bars cool to room temperature first. Then, place them in an airtight container, separating layers with parchment paper if needed. Store in the refrigerator for up to 5 days to keep them fresh.
- Freeze:To freeze, allow the bars to cool completely. Wrap individual bars in plastic wrap and store them in a freezer-safe bag or container. They can be frozen for up to 2 months. To serve, let the bars thaw at room temperature for about 30 minutes before enjoying.
Nutrition Facts
- Calories: 93.8 kcal
- Total Fat: 3.7 g
- Saturated Fat: Not specified
- Cholesterol: Not specified
- Sodium: 4.3 mg
- Potassium: Not specified
- Total Carbohydrate: 15.1 g
- Dietary Fiber: 1 g
- Sugars: Not specified
- Protein: 1.16 g
Check out More Recipes:
Alton Brown Brown Rice Crispy Bars
Description
This delicious and easy Brown Rice Crispy Bars recipe by Alton Brown is a quick and nutritious treat perfect for snacking or packing in lunchboxes. Made with crispy puffed brown rice, chewy dried fruits, and a sweet marshmallow blend, this versatile recipe allows you to swap in your favorite nuts or fruits for endless possibilities!
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 425°F / 220°C. Lightly coat a 13 x 9 x 2-inch (33 x 23 x 5 cm) metal pan with flax seed oil and set aside.
- Toast the Puffed Rice: Spread the 6 cups / 150 g puffed brown rice evenly on a baking sheet. Toast in the oven for 4 minutes, stirring occasionally for even toasting.
- Melt Marshmallow Mixture: While the rice is toasting, combine 3 tbsp / 45 ml flax seed oil, 1 tbsp / 15 ml honey, and 4 cups / 200 g mini marshmallows in a large mixing bowl set over a pot of gently simmering water. Stir until the marshmallows are fully melted, about 4-5 minutes.
- Combine Ingredients: Quickly add the toasted brown rice, 3/4 cup / 90 g almonds, 1/3 cup / 50 g cranberries, 1/3 cup / 50 g cherries, and 1/3 cup / 50 g blueberries to the melted marshmallow mixture. Stir until all ingredients are well combined.
- Press Mixture into Pan: Lightly oil your hands or a spatula and evenly press the mixture into the prepared pan.
- Cool and Serve: Allow the mixture to cool completely before cutting into squares. Store in an airtight container for up to 2 days.
Notes
- Toast the Rice for Extra Crunch: Toasting the puffed brown rice in the oven enhances its flavor and keeps the bars from becoming too soft. Don’t skip this step!
- Melt Marshmallows Slowly: When melting the marshmallows, use low heat and stir constantly. This prevents them from burning and ensures a smooth, creamy mixture.
- Work Quickly with the Mixture: Once the marshmallows are melted, mix in the rice and fruits quickly before it hardens. Prepare all your ingredients ahead of time to make this step easier.
- Use Oiled Hands or Spatula: Lightly coat your hands or a spatula with oil before pressing the mixture into the pan. This keeps the sticky mixture from sticking to you and makes spreading it evenly much simpler.
- Let It Cool Completely: Allow the bars to cool fully before cutting them. If they’re still warm, they might fall apart. Patience is key for perfectly shaped, firm bars!
Alton Brown Brown Rice Crispy Bars
