Crispy Brown Rice and Cashew Treats

1. 1

   Lightly oil a 9- by 13-inch glass baking pan with canola oil spray.

2. 2

   In a large bowl, combine the agave nectar, nut butter, salt, cinnamon, and vanilla extract.

3. 3

   Mix until well blended.

4. 4

   Add the cereal, apricots, and cashews and mix well.

5. 5

   Firmly press the mixture into the prepared baking pan and cover with plastic wrap.

6. 6

   Refrigerate for 2 or more hours, or until firm.

7. 7

   Cut into squares to serve.

8. 8

   Make these gluten-free by using crispy brown rice cereal not sweetened with barley malt.

* Per serving · 4 servings · Values may vary.

No additional tips available.