This is a good way to sneak a bit more nutrition into a typical rice crispy treat. They're a decent quick breakfast or good afternoon snack. Covering them with melted chocolate makes them look a little prettier and kind of turns them into dessert.
3-4 cups puffed rice cereal (I used chocolate this round)
2 TB flax seeds or hemp seeds
1/2 cup raw pecans (almonds work great too)
1/2 cup oats
1 10 ounce bag vegan marshmallows (Dandy's is a good brand)
1 TB earth balance butter
1/4 cup maple syrup, or brown rice syrup
1/2 cup peanut butter
pinch of salt if the peanut butter isn't salted
Grind the pecans into a meal and put into a bowl. I use my bullet for this. If your audience likes nuts, just chop the pecans. Grind the flax seeds and oats (I partially ground my oats) and add to the bowl with the rice crispies and salt. Mix these ingredients together with a fork or your hands until everything is incorporated.
In a pan over medium heat, melt the butter, and marshmallows, stirring until combined well. When the marshmallows are melted, add the syrup and peanut butter and stir to combine. Pour in the crispy mixture and gently stir until everything comes together. It might seem like it isn't going to work, but it will. Pour the mixture into an 8X8 pyrex pan and press to make firm. Let cool (you can refrigerate). If you're adding chocolate, this is the time to melt it. You can do this over the stove but I use the microwave. If you melt it at 15 second intervals, stirring in between, you won't burn it. Once it's melted, probably 45 seconds or so, spoon or drizzle over the crispies and put back into the fridge. Once cooled, cut into squares. I like to wrap mine individually in saran or wax paper. They can be stored in the fridge or out.