Kellogg’s has recently launched their Gluten Free Brown Rice Krispies making it even easier to grab a Gluten Free breakfast. We decided to change things up and turn the ever so loved traditional Rice Krispies squares into an appetizing and pleasurable Stick Coconut Date Bar.
I did change this recipe slightly from the one posted on the Kellogg’s site by adding in the dates and only using 3 cups of Gluten Free Brown Rice Krispies instead of the suggested 4. Here is the recipe of this ever so simple and enjoyable Bar.
Gluten Free Sticky Date and Coconut Bar
3 cups Rice Krispies Brown Rice Gluten Free cereal
1/2 cup Shredded coconut
1/2 cup Chopped dates
1 can Sweetened condensed milk
1. Line 2 L (8″) square baking pan with foil or waxed paper; lightly grease bottom and sides.
2. In large mixing bowl, combine crushed cereal, coconut and dates. Add condensed milk and mix well. Spread evenly in prepared pan.
3. Bake at 180°C (350°F) for metals pans or 160°C (325°F) for glass pans, 25-30 minutes or until top is just golden (do not over-bake). Cool 10 minutes. Turn out and remove foil or paper. Cool completely on rack.
4. Cut into bars or use cookie cutters for interesting shapes. Store covered at room temperature
Let me know your thoughts on the change from a traditional Rice Krispies square to the tasty Stick Coconut Date bar?
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