I re-learned this concept from my sweet niece Cami, who just this summer, substituted semi-crushed Rice Chex in Rice Krispy Treats! Yeah, the one with marshmellows. Delicious!
We G-F'rs now have a wide selection of cereals available, g-f rice krispies, puffed millet, puffed rice, quinoa flakes and g-f oatmeal. I have used any and all of these interchangeably in this recipe.
It might also excite you to know that if you don't like corn syrup, the recipe works equally well with honey. (as I learned with the homemade carmels at Christmas.)
Gluten-Free Granola Bars
1/2 cup peanut butter
1/2 cup honey (or white corn syrup)
1/2 cup brown sugar
Mix in a glass bowl, cook in the microwave 2 minutes (unless your microwave runs extra hot like one of mine), just until the mixture is all bubbly. Fold in
5 cups assorted dry cereal
and 1/2 cup dried cranberries or raisins or chocolate chips. Wait for some cooling to take place before adding the chips if you want them to stay as distinct chips, not chocolate goo, (which is also delicious).
Press into a 9x13 pan and wait to cool. Slice in bars, wrap in plastic and freeze. These are very shelf resilient. (I'm sending a batch to Hong Kong to G-F China girl today.)
Reality Bite: These freeze fabulous, when you can pry them out of grasping hands and sock them away.