Peanut Butter Crispy Recipe

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Crispy Peanut Butter Squares
From the New Biggest Loser Dessert Cookbook!

By Chef Devin Alexander

Butter-flavored cooking spray
3 cups 100% whole grain crispy brown rice cereal (I used Erewhon brand)
¼ cup coconut sugar
¼ cup light agave nectar
¼ cup + 2 tablespoons unsweetened unsalted all-natural creamy peanut butter

Lightly coat an 8" x 8" baking dish with cooking spray. Place the cereal in a large mixing bowl. Set aside.
Place a medium nonstick saucepan over medium heat. Add the sugar and agave and slowly bring the mixture to a boil. Boil for 1 minute. Reduce the heat to low and add the peanut butter. Stir until the peanut butter is melted and the mixture is well combined.

Pour the peanut butter mixture into the bowl with the cereal. Using a rubber spatula, mix until the cereal is well incorporated. Transfer the mixture to the prepared baking dish and, using a piece of parchment or waxed paper, firmly press the cereal into the pan. Allow to cool completely. Cut into 16 squares. Serve immediately or store in an airtight container for up to 4 days.

Makes 16 servings

Per serving: 83 calories, 2 g protein, 13 g carbohydrates (7 g sugar), 3 g fat, trace saturated fat, 0 mg cholesterol, <1 g fiber, 41 mg sodium Adapted from The Biggest Loser Dessert Cookbook by Chef Devin Alexander (Rodale 2010)