Birthday Cake Crispy Rice Treats

5 Cups Crispy Brown Rice Cereal

3 Tablespoons Cake Flour

1 Tablespoon Vegan Butter

1/2 Cup Light Agave Nectar

1/2 Cup Granulated Sugar

1/4 Teaspoon Salt

1 Teaspoon Vanilla Extract

1 Teaspoon Rodelle Baker's Extract

6 Ounces (About 1 Cup) Chopped Vegan White Chocolate, Homemade or Store-Bought

1 - 3 Tablespoons Assorted Sprinkles

Line an 8 x 8-inch square baking pan with aluminum foil and lightly grease. Combine the cereal and flour in a large bowl; set aside.

Set a medium saucepan over low heat and begin by melting the butter. Once liquefied, add in the agave, sugar, and salt, stirring as needed until the sugar crystals dissolve. Bring the mixture to a steady boil and then cook for an additional 3 – 5 minutes, until it appears to have thickened slightly. Remove from the heat and quickly stir in the both extracts.

Pour the contents of your saucepan over the dry mix and fold it in carefully but briskly with a wide non-stick spatula, being careful not to crush the cereal.

Transfer the sticky mixture into your prepared pan and gently press it out into an even layer. It's easiest if you grease the bottom of a flat measuring cup and use that to smooth it down, applying firm downward strokes across the full pan of cereal.

Seal the deal by melting down the white chocolate and pouring it on top. Distribute the sprinkles equally across the top, and let the chocolate cool until set. Slice and celebrate!

Makes 10 – 12 Bars

©Hannah Kaminsky http://www.BitterSweetBlog.com