Best 3 Crispy Rice Squares Diabetic Friendly Recipes

PEANUT BUTTER CRISPY RICE SQUARES

Steps:

• Line an 8-inch square baking dish with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
• In a large pot over medium heat, melt the butter. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth, 2 to 3 minutes. Remove from the heat and stir in the peanut butter and vanilla (the peanut butter can still be swirly). Add the cereal, crushed graham crackers and chocolate chips and fold with a large rubber spatula to combine.
• Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Let the mixture firm up in the refrigerator for 1 hour, then cut into squares.

CRISPY RICE SQUARES (DIABETIC FRIENDLY)

Steps:

• Coat 13×9-inch baking pan with vegetable cooking spray. Heat Dried Plum Purée and butter in Dutch oven or large saucepan over low heat, stirring until butter is melted. Add marshmallows; stir until completely melted. Remove from heat. Stir in cereal until well coated. Spray back of wooden spoon with vegetable cooking spray and pat mixture evenly into prepared pan. Sprinkle with nonpareils. Cool until set. Cut into squares.
• Dried Plum Purée Combine 1-1/3 cups (8 ounces) pitted dried plums and 1/4 cup plus 2 tablespoons hot water in container of food processor or blender. Pulse on and off until dried plums are finely chopped and smooth. Store leftovers in a covered container in the refrigerator for up to two months. Makes 1 cup.

CHOCOLATY RICE CRISPY SQUARES

Steps:

• Chop up 7 oz of chocolate of your choice. Put in a double boiler and heat until melted.
• Add the rice crispy cereal and mix well to coat the rice crispies.
• Add anything else you want into the mix.
• Spread in a greased 9x13" pan.
• Put in the fridge to set up.
• Cut and eat.
• Bon Appetit!