This is another post which came out of Beardy Fiance’s hatred of peanut butter. He has a vague dislike of all nuts, but I’ve (mostly) gotten him past it with almonds and (slightly) got him past it with cashews. He looked up from a stir fry the other night and went “are there *nuts* in this?” No, of course not, baby. Definitely not.
So instead of peanut butter, I’ve been experimenting with alternative butters. Cookie butter is an obvious substitution, but not indulgent – I like the idea of being able to make a less obviously sweet treat. I’ve also been checking out Whole Foods, which gives you the chance to grind nuts into butter (you can make your own cashew, almond, peanut and pistachio butter) – much healthier than your jarred Skippy! Also – made with gluten-free rice krispies, this would be a great treat for someone with a gluten intolerance.
Almond Butter Krispy Treats (adapted from Candy Kittens)
130g Rice Krispies
75g unsalted butter
150g almond butter
1 1/2 teaspoon vanilla extract (not pictured because I forgot until the last minute)
Quickly (time is of the essence here!) mix the melted marshmallow mixture in with the rice krispies. Again, really quickly, move the rice krispies and marshmallows into a VERY well greased brownie pan.
Allow to set for several hours before cutting into several pieces.