Brown Rice Cookie Bar
2 tablespoons almond butter or peanut butter
3 cups mini marshmallows (about half 10-ounce bag)
2 cups crisp puffed brown rice cereal
1 cup whole-grain cereal flakes
2 tablespoons mini semisweet chocolate chips
1. Spray 8-inch square baking pan with nonstick spray.
2. Put almond butter in large saucepan and cook, stirring, over medium-low hear until softened, about 30 seconds. Add marshmallows and cook, stirring, until somewhat melted but still lumpy, about 2 minutes.
3. Spray rubber spatula with nonstick spray. Remove saucepan from heat and immediately use rubber spatula to stir in rice cereal, whole-grain cereal, and chocolate chips until combined well.
4. Scrape marshmallow mixture into prepared baking pan, pressing down with rubber spatula to form even layer. Refrigerate until bars are firm, about 30 minutes. With sharp knife sprayed with nonstick spray, cut into 16 squares.