Yield: 28 Clusters
Prep Time: 5 Minutes
Total Time: 26 Minutes
- 3 cups crispy rice cereal
- ½ cup Nate’s Organic 100% Pure Honey
- ½ cup natural peanut butter
- ½ tsp salt
Directions
Line a large baking sheet with parchment paper or a mini muffin pan with mini muffin pan liners, and set aside.
Pour the cereal into a large heat-proof mixing bowl.
In a small saucepan over medium heat, bring the honey to a boil. Once it starts bubbling around the edges, set a timer for 1 minute and let it bubble, keeping an eye on it so it doesn’t overflow. Reduce the heat slightly if the bubbles rise too high.
When the timer goes off, remove the pan from the heat and stir in the peanut butter and salt. Mix until smooth.
Immediately pour the honey-peanut butter mixture over the cereal and stir well to coat. The mixture will be sticky and begin to thicken as it cools.
Using medium-sized cookie scoop (roughly 1.5 Tbsp), scoop the mixture onto the prepared sheet or into mini muffin liners.
Place the sheet or pan in the fridge or freezer to cool completely.
Store-prepared clusters in an airtight container in the fridge for up to 2 weeks. If you find they’re too hard, or for a softer texture, keep at room temperature for up to 3 days.
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