Recipe: Crispy Rice Squares (using brown rice syrup)

CRISPY RICE SQUARES
"These are such a staple of childhood that I cannot imagine growing up without them. They graced every single bake-sale table and made it to every potluck dinner. When making these, it's really important to use a gluten-free "crisped" rice cereal. I learned the hard way that puffed rice does not work in this recipe. My daughter specifically asked me to use real cereal the next time."


1 cup brown rice syrup
1 cup granulated sugar
11 4 teaspoons salt
8 ounces gluten- and egg-free mini marshmallows
1 teaspoon vanilla extract
6 cups gluten-free crisped rice cereal

In a medium saucepan, combine the rice syrup, sugar, and salt over medium heat, stirring occasionally. Keep a close eye on the rice syrup as it cooks, as it can easily burn. Continue cooking until the mixture is bubbly and the sugar has completely dissolved. Remove it from the heat and stir in the marshmallows and vanilla extract until completely melted and the mixture is smooth.

Pour the syrup mixture over the cereal in a large bowl and combine well with a lightly-oiled spoon (to prevent sticking). Press the mixture with very lightly oiled hands into a greased 9x13-inch baking pan. Allow the rice mixture to cool for at least 1 hour before cutting it with a serrated knife into squares.

Store the squares tightly wrapped in an airtight container and at room temperature for up to 3 days.

Makes about 16 bars
Source: Allergy-Free Desserts: Gluten-free, Dairy-free, Egg-free,Soy-free and Nut-free Delights by Elizabeth Gordon