1. Spray 13 x 9-inch baking dish with nonstick cooking spray; line with parchment paper. In large bowl, place cereal.
2. In small saucepot, stir syrup, almond butter and coconut oil; cook over medium-high heat 5 minutes or until melted. Remove from heat; stir in food coloring. Pour syrup mixture over cereal; with wooden spoon, stir until well combined. Press mixture into prepared pan; let cool.
3. Lift parchment paper with rice crispie from pan and place on cutting board; with 3-inch shamrock-shaped cutter, cut out crispies. Makes 12 crispies.
- 4 g Fat
- 1 g Saturated fat
- 0 mg Cholesterol
- 67 mg Sodium
- 19 g Carbohydrates
- 1 g Fiber
- 8 g Sugars
- 7 g Added sugars
- 2 g Protein
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Nutritional Information
- 4 g Fat
- 1 g Saturated fat
- 0 mg Cholesterol
- 67 mg Sodium
- 19 g Carbohydrates
- 1 g Fiber
- 8 g Sugars
- 7 g Added sugars
- 2 g Protein
Directions
1. Spray 13 x 9-inch baking dish with nonstick cooking spray; line with parchment paper. In large bowl, place cereal.
2. In small saucepot, stir syrup, almond butter and coconut oil; cook over medium-high heat 5 minutes or until melted. Remove from heat; stir in food coloring. Pour syrup mixture over cereal; with wooden spoon, stir until well combined. Press mixture into prepared pan; let cool.
3. Lift parchment paper with rice crispie from pan and place on cutting board; with 3-inch shamrock-shaped cutter, cut out crispies. Makes 12 crispies.