Gluten-Free Puffed Rice Bars
Note: This recipe was first posted on my original blog, Celebration Generation, on Jan 10, 2013. It was transferred over to this blog on 3/16/2021
With the new year still somewhat fresh on our calendars, you may be looking at finding "healthy" alternatives for desserts and snacking.
Well, the bulk of this bar comes from the puffed rice, which is very low in calories, anyway.
I know, I know... it's a stretch - but I feel a bit guilty blogging dessert recipes, with all the talk of resolutions out there!
I was feeling homesick and nostalgic lately, and decided to make a batch for my husband.
Puffed Wheat Squares are actually a super popular bar back home in Winnipeg, and it seems to be mostly a Canadian Prairies thing.
You know how you can get Rice Crispy squares pretty much anywhere - even in the gas stations?
It's the same way with these bars, back home in Winnipeg.
Puffed Rice Squares
While I loved puffed wheat bars, back in the day... my body can’t handle wheat anymore.
So, I came up with this gluten-free version of my old favourite!
Just like the original bar, these are super quick and easy to make, and are definitely "comfort" food.
Just make sure you get the soft “puffed rice” cereal, not rice crispy-type cereal!
How to Make Gluten-Free Puffed Rice Bars
Generously grease a 9x 13″ baking pan, set aside. Pour puffed rice into a large, heatproof mixing bowl.
In a medium saucepan, combine butter, corn syrup, brown sugar, cocoa, and salt. Heat over medium until butter melts.
Once butter melts, turn the heat up a bit and bring mixture to a boil. Boil for 2 minutes, then remove from heat and stir in vanilla until well combined.
Pour hot chocolate mixture over puffed rice, stir (carefully!) until all of the rice is coated with chocolate.
Dump mixture into prepared baking pan.
Using lightly greased (or slightly damp!) hands, gently press mixture down into the pan, until a bit more compacted and relatively flat.
I tend to wuss out and use an oven mitt and a sheet of parchment paper. Hot sugar is no joke!
Anyway, the firmer you press, the firmer the final bar will be. Use a light hand for a more tender bar.
Allow to cool completely before cutting into squares.
More Canadian Recipes!
Looking for more recipes from the ‘great white north’? Look no further!
Chow Chow Relish
Gluten-Free Bacon Poutine Pizza
Gluten-Free Beaver Tail Recipe
Gluten Free Butter Tart Bars
Gluten-Free Butter Tarts
Gluten-Free Cod Au Gratin
Gluten-Free Cod Cheeks & Dressing
Gluten-Free Chicken Mushroom Tourtiere
Gluten-Free Imperial Cookies Recipe
Gluten-Free Nanaimo Bar Brownies
Gluten-Free Schmoo Torte
Looking for even more Canadian recipes? Check out our full Gluten-Free Canadian Recipes list!
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Gluten-Free Puffed Rice Bars
- 9 x 13 Baking Dish
- 6 oz Puffed Rice Cereal
- ½ cup Butter
- 1 cup Corn Syrup
- 1 cup Packed Brown Sugar
- ⅔ cup Cocoa Powder
- ½ teaspoon Salt
- 1 teaspoon vanilla
- Generously grease a 9x 13″ baking pan, set aside. Pour puffed rice into a large, heatproof mixing bowl.
- In a medium saucepan, combine butter, corn syrup, brown sugar, cocoa, and salt. Heat over medium until butter melts.
- Once butter melts, turn heat up a bit and bring mixture to a boil. Boil for 2 minutes, then remove from heat and stir in vanilla until well combined.
- Pour hot chocolate mixture over puffed rice, stir (carefully!) until all of the rice is coated with chocolate. Dump mixture into prepared baking pan.
- Using lightly greased (or slightly damp!) hands, firmly press mixture down into the pan, until compacted and relatively flat. Allow to cool completely before cutting into squares.
What is the brand of puffed rice that you used?
I just use whatever brand I can find. When my normal grocery stores don't have it, I'll go to one of the heath type grocers.
6 Oz of puffed wheat does y seem right. Is that a typo?
6 oz puffed rice is correct, not sure where you see 6oz puffed wheat?
I used 6 cups of cereal to get the right consistency - great recipe!