Serves: 5
Total Calories: 91
In a heavy saucepan over low heat, combine almond butter, tahini and rice syrup until soft. Turn off heat. Add vanilla and salt. Fold in cereal and optional ingredients. Mix well. Press into a lightly oiled 8" x 8" pan. Chill in refrigerator for 1 to 2 hours.
This Crispy Rice Squares recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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