Joyous Blog

Chocolate Chip Almond Butter Rice Crispy Squares

The McJordan's (Walker, Vienna and I) have been eating (okay gorging) on these rice crispy squares so much so that I actually need to take a break! They are addictive. Once you make them, you'll know what I mean because they are crunchy, sweet and just the perfect little snack that is super easy to make.

Funny thing is... I created a recipe about five years ago for Chocolate Orange Rice Crispy Squares and I'm almost embarrassed to show you because the photos are so terrible, it's frightening! The Joyous Health blog has come a long way since 2012 -- sorry for subjecting you to my terrible food photos back then, haha! But these crispy squares are a far better recipe and much prettier too. That being said, the old ones were still tasty :) 

This new recipe was inspired by both Oh She Glows and my good friend Meghan Telpner's crispy squares. So thanks ladies for inspiring me back to rice crispy squares!! I'd almost given up on them until I remembered the secret ingredient is brown rice syrup -- it makes everything stick like how marshmallows do the trick. 

The combination of almond butter, coconut oil, brown rice syrup and chocolate chips is absolute heaven on earth. You'll see what I mean when you make them.

Basically, all you have to do is melt these ingredients together on low heat and then combine with brown rice crisps and voila! I love how healthy, whole-foods-based these ingredients are, nothing like their unhealthy counterparts by Kellogg's -- yuck. 

This recipe takes about 10 minutes, no joke. 

Then refrigerate them for an hour or two and slice em' up!

Here's the whole recipe:

Sweets + Treats
Chocolate Chip Almond Butter Rice Crispy Squares
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  • 3 1/2 cups brown rice crisps
  • 1/2 cup brown rice syrup*
  • 1/2 cup almond butter
  • 2 tbsp coconut oil, measured when solid
  • 1 tbsp dark real maple syrup
  • 1/4 cup chocolate chips
  • 1/4 cup chopped walnuts (optional)
  1. Line a square 8"x8" pan with parchment paper.
  2. Place brown rice crisps in a large mixing bowl, set aside.
  3. In a pot on low heat, combine brown rice syrup, almond butter, coconut oil and maple syrup. Once combined, remove from heat.
  4. Add brown rice syrup mixture to brown rice crisps until well combined. Fold in chocolate chips. Pour mixture into 8x8 pan and refrigerate for 2 hours. Remove from refrigerator, cut into squares and enjoy immediately!
  5. If you plan on serving these at a picnic or BBQ outside, they are best served chilled, otherwise they are a sticky mess!


* Make sure you use brown rice syrup. I tried this recipe without it and used maple syrup only instead and it didn't bind properly. Brown rice syrup can be found at health food stores, in the natural food section of your grocery store or online. I haven't tried liquid honey, but that would probably work very well too.

I have a feeling you're gonna love them. Don't say I didn't warn you though, they are addictive!

Have a joyous week!


Sinead   •   June 6, 2017

Hi Joy! I recently discovered that I have an unfortunate intolerance to rice:( Do you think this recipe would work with a thicker raw honey and puffed quinoa? I am also intolerant to all nuts except macadamia, walnut, chestnut and pecan, so do you have any suggestions there for substitutions?! Thank you so much, can't wait to try them if I can find a way to enjoy them while "tolerating" them lol.

Rachel Molenda   •   June 7, 2017

Hey Sinead! I think quinoa puffs, thick raw honey and maybe sunflower butter instead of almond butter would work great! :) We haven't made them so we wouldn't be able to guarantee results, but I don't see why that wouldn't work? The brown rice syrup is pretty key but raw honey would come as a close second to keep everything together. If you end up trying it, let us know how it turns out :) Rachel - Joyous Health Team

Erin   •   June 7, 2017

What are your thought on the healthiness or non-healthiness of briwn rice syrup? Ive read a few things online which doesnt sound promising (to say the least)....

Rachel Molenda   •   June 8, 2017

Hey Erin! Nice to see you around here :) It's not a #1 choice from a health standpoint but Joy uses it for recipes like this because it's super sticky and holds them together. It is however fructose-free which makes it a somewhat better option as it won't cause blood sugar levels to spike as much unlike other sweeteners. Typically Joy's go-to natural sweeteners are coconut sugar, maple syrup and raw honey which offer more health benefits, as you might know since you're a pro gluten-free baker! Rachel - Joyous Health Team

Michelle   •   June 7, 2017

I really want to try these. They look fantastic but I cannot use any nut based ingredients in my home. Do u think sunbutter would work as well?

Rachel Molenda   •   June 8, 2017

Hey Michelle! Sunflower butter would work great :) Rachel - Joyous Health Team

Candace   •   June 9, 2017

Would coconut nectar work as well?

Rachel Molenda   •   June 9, 2017

Hey Candace! Coconut Nectar is a great natural sweetener but it isn't sticky enough to hold these together. Brown rice syrup is the only natural sweetener that has worked for Joy when she's made these but you could also experiment with raw honey since it has a similar consistency. Rachel - Joyous Health Team

Shruti   •   June 11, 2017

I love the recipe for my school going daughter except I have to substitute almond butter. Any suggestions?

Rachel Molenda   •   June 12, 2017

Hey Shruti, You could use sunflower seed butter instead :) Rachel - Joyous Health Team

Elaine   •   June 18, 2017

You are right about these being addictive!! They are fabulous and my whole family loves them. I've bought your book and can't wait to try more recipes, thank you Joy!

Rachel Molenda   •   June 19, 2017

Hey Elaine! Aren't they awesome!? We're a big fan of them over here! Yay! So glad you got Joy's book too - you're going to love it! Rachel - Joyous Health Team

Nancy   •   August 3, 2017

What brand of brown rice crisps do you recommend? I'm looking forward to making things!

Rachel Molenda   •   August 3, 2017

Hey Nancy, Nature's Path Organic Brown Rice Crisps are great :) Rachel - Joyous Health Team

Pam Waechter   •   September 24, 2017

I made this using honey and natural peanut butter-- delicious.

Rachel Molenda   •   September 25, 2017

Hey Pam, Mmm, that sounds delicious :) I'm sure the honey held it together and kept it sticky too! Rachel - Joyous Health Team

Nikole C   •   October 18, 2017

Are there any other substitutes I can use instead of coconut oil? Thanks!

Rachel Molenda   •   October 18, 2017

Hey Nikole, You could use ghee or grass-fed butter! Rachel - Joyous Health Team

Laura   •   January 2, 2018

I have rice malt syrup. Is that the same thing? Thank you!

Rachel Molenda   •   January 2, 2018

Hey Laura, Yup! It is so you can use that :) Rachel - Joyous Health Team

Helen   •   January 18, 2018

Hi Joy

Rachel Molenda   •   January 19, 2018

Hey Helen (on behalf of Joy!) Thanks so much for stopping by here :) We're grateful to have you! Rachel - Joyous Health Team

Moira   •   January 21, 2018

Hi, I just made these, and had them taste tested... they taste delish BUT my brown rice puffs taste almost stale. They were perfectly crunchy coming out of the bag, but after mixing and cooling theyve softened. The crunch is lost. Any ideas??

Rachel Molenda   •   January 22, 2018

Hey Moira, This will happen slightly as they absorb the moisture from the wet ingredients in this recipe. Did you enjoy it right out of the fridge? Rachel - Joyous Health Team

Janet   •   March 16, 2018

I think I read elsewhere that allowing the syrup mixture to cool will help keep the crispies crisp!

Sam   •   February 21, 2018

Hi Joy! I made this recipe, and it was delicious, but the chocolate chips did not hold their shape and melted into the mixture! When do you add the chips so they don't melt and are distributed throughout the crisps as in your photo? I'm afraid to let it cool too much and not be able to stir the chips in at all. Thanks!

Rachel Molenda   •   February 22, 2018

Hey Sam, Did you overmix them maybe? It's also important to melt the ingredients on low heat and not let it get too hot so then when you add them altogether the chocolate chips don't melt. Maybe trying that could help? Rachel - Joyous Health Team

Rachel   •   March 13, 2018

Very nice, all of the family loved these.

Rachel Molenda   •   March 14, 2018

So happy to hear that Rachel! Thanks for sharing :) Rachel - Joyous Health Team

Nina   •   March 16, 2018

Love this recipe. Have made it 3 times already since the beginning of the year.

Rachel Molenda   •   March 16, 2018

So happy to hear you've been enjoying it Nina :) It sure is a goodie! Rachel - Joyous Health Team

Ann 🅰️ Scarff   •   March 16, 2018

What are brown rice crisps?! Those crackers you crumble?

Rachel Molenda   •   March 16, 2018

Hey Ann! Nope, they look like little rice crispies but they are derived from brown rice. You can find them at your local health food store and sometimes at bulk food stores too :) Rachel - Joyous Health Team

Barb   •   March 16, 2018

Joy, I love this recipe. I know you were expecting a baby but haven't heard about the arrival. I am so anxious to know the news.

Joy McCarthy   •   March 18, 2018

Hey Barb! Glad you love this recipe :) I had a baby, and she's now 2.5! You can read my birth story here if you like:

Genevieve   •   March 18, 2018

These are awesome! For those curious about honey, I tried it, and it worked! I was worried it would be too sweet and wouldn't hold together, so tried a couple of modifications: reduced the honey to 1/3 cup, and added 2T ghee. Turned out great!

Rachel Molenda   •   March 19, 2018

Hey Genevieve, That's awesome! We're so happy to hear it worked. Thanks for sharing :) Enjoy! Rachel - Joyous Health Team

Kate   •   April 2, 2018

Just wondering if you recommend raw or roasted almond butter for these? Is there much of a difference?

Rachel Molenda   •   April 3, 2018

Hey Kate, It doesn't make much of a difference. Whatever your preference is :) Rachel - Joyous Health Team

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