Nutty Raspberry Crispy Treats

Nutty Raspberry Crispy Treats

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From: Diabetic Living Magazine

A new take on a classic childhood treat that's ready in just 15 minutes. Raspberries, peanut butter and extra protein will make these crispy cereal treats a favorite new snack.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 3 cups whole-grain brown rice crisp cereal, such as Gluten Free Rice Krispies brand
  • 1 cup regular rolled oats
  • 1 cup freeze-dried raspberries, such as Just Berries brand
  • ½ cup sliced almonds or chopped peanuts
  • 3 tablespoons vanilla-flavor 100% whey protein powder
  • 2 tablespoons canola oil
  • 1 (7 ounce) jar marshmallow creme
  • ¼ cup crunchy peanut butter
  • 1 teaspoon vanilla


  • Prep

  • Ready In

  1. Coat a 13x9x2-inch pan with cooking spray (see Tip). Set aside. In a medium bowl combine rice cereal, oats, raspberries, almonds, and protein powder.
  2. In a Dutch oven or very large saucepan heat oil over low heat. Add marshmallow creme; stir constantly until marshmallow creme is completely melted and is blended with the oil. Remove from heat. Quickly stir in peanut butter and vanilla.
  3. As soon as the peanut butter has melted and blended into the marshmallow creme mixture, add the rice cereal mixture. Stir until evenly coated. Press very firmly into the prepared pan. Let stand until cool; cut into 12 treats. (These are best served the day they are made.)
  • Tip: For easy removal and cleanup, line pan with foil, extending foil over edges of pan. Spray with coating. Use foil to lift uncut bars from pan.

Nutrition information

  • Serving size: 1 treat
  • Per serving: 193 calories; 8 g fat(1 g sat); 2 g fiber; 29 g carbohydrates; 5 g protein; 2 mcg folate; 3 mg cholesterol; 13 g sugars; 9 IU vitamin A; 1 mg vitamin C; 18 mg calcium; 1 mg iron; 73 mg sodium; 58 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ fat, 1 other carbohydrate, 1 starch, ½ lean protein

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