Peanut Butter Rice Krispie Treats

I was SO proud of my kids this week! I came home late from work one evening and desperate for something sweet, they'd made their own converted recipe of my famous Peanut Butter Rice Krispie Treats. They simple substituted what they knew I've used before. Seems we're well on our way in this year of conversion, BUT...they still don't need FOUR squares do they?? Try telling them that!

1 cup honey (raw or conventional)*
1 cup Organic sucanat**
1 cup Organic Peanut Butter, creamy
6 cups Organic or gluten-free Rice Krispie-type cereal

1. Lightly grease an 11" X 7" cake pan.***
2. Combine honey and sucanat in a Dutch Oven or large pot and place on stove-top.
3. Heat on Medium-Hi until all sucanat is dissolved and liquid mixture begins to bubble. Turn off heat when mixture starts to boil.
4. Remove from heat.
5. Stir in peanut butter until well mixed.
6. Add 5 cups of cereal and stir well. Mix in as much of additional cup of cereal as needed to have a good, firm texture, BUT before it becomes too stiff to stir.
7. Pour mixture into prepared cake pan. Using spatula, smooth it out and press into corners of pan.
8. Allow to cool for about 15 minutes until they cut without falling apart. Cut before completely cool or they may be too difficult to cut.

Notes:
* Honey will be cooked in the recipe so raw is not necessary.
** Organic evaporated cane juice crystals or demerara may be used, but organic sucanat is nutritionally best.
*** A larger cake pan may be used, but treats will be considerably thinner and will need to be cut sooner to avoid cooling completely and increasing the difficulty of cutting.

These are always at hit at pitch-ins. Make sure you take plenty!