- 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
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.