Photo by Jennifer Chase for The Washington Post
This four-ingredient take on the classic treat uses a better-for-you but comfortably familiar blend of honey and peanut butter instead of the usual marshmallow and butter blend, as well as whole-grain, instead of refined, rice cereal.
The slab of treats needs to chill in the refrigerator for 40 minutes before cutting.
1/2 cup honey
3/4 cup natural-style smooth peanut butter
2/3 cup semisweet chocolate chips (may substitute chopped dried fruit)
5 cups crispy brown rice cereal
Combine the honey and peanut butter in a large pot over medium-low heat for 2 to 3 minutes, until melted. Remove from the heat. Stir in the chocolate chips and then the brown rice cereal, coating it evenly
Grease a 9-by-13-inch shallow baking dish with cooking oil spray. Transfer the rice mixture to the baking dish. Lay a piece of plastic wrap over it to prevent your hands from sticking as you press the mixture evenly and firmly into the pan.
Cover and refrigerate for 40 minutes, until set, then cut into 15 equal pieces.
Makes 15 pieces
Serving size: 1 piece
Per serving: Calories 210; Total Fat 10g; (Sat Fat 3g); Protein 5g; Carb 27g; Fiber 1g; Cholesterol 0mg; Sodium 60mg; Total Sugar 15g