Rice Crispy Dates Bars

Want a chewy snack that tastes like childhood rice crispy bars, but with no marshmallows or added sugar at all? Grab a handful of Medjool dates and your favorite nut butter. You’ll get sweet, sticky bars that are naturally gluten free, vegan, and super simple to throw together at home

I made these for a little kid’s party once, and just like that, the grownups kept going back for more. The date and peanut butter combo makes them way richer than you’d ever expect

Outstanding Ingredients

• Rice crispy cereal: Adds crunch and that classic rice crispy texture. Shot for a certified gluten free one if you need it. Make sure it's fresh and crispy, not stale
• Maple syrup: Brings a little extra flavor and pulls everything together. Pure maple syrup only for the best taste
• Salt: Cuts through the sweetness and makes every bite pop. Fine sea salt spreads the flavor evenly
• Vanilla extract: Rounds out all the flavors. Real vanilla works best for a clean, simple taste
• Creamy peanut or almond butter: Pulls the mix together and adds creamy richness. Look for jars with just nuts and salt for best results
• Whole Medjool dates: Make your bars sweet and sticky. Pick fat, soft ones so they blend super smooth

Easy Step by Step

Chill and Slice:

Pop the pan in your fridge and let it hang out for a minimum of half an hour, maybe up to a full hour. The bars need this time to get firm and cut neatly. Slice up into squares or strips once chilled

Press into Pan:

Lay parchment or brush a little oil in a nine by thirteen inch baking dish. Dump everything in and squash it down hard with a spoon or parchment to get nice sturdy bars

Mix in the Cereal:

While your mixture is still warm, quickly stir in the crispies. Work fast so it all sticks and there’s no dry spots left

Warm the Paste:

Scoop your paste into a bowl that’s fine in the microwave. Nuke it for half a minute at medium, just enough to make it soft, not runny

Blend the Mixture:

Toss drained dates, nut butter, maple, salt, and vanilla in the food processor. Blitz them until you have one thick, smooth blob. Take breaks to scrape the sides and make sure there’s not a single chunk

Drain and Squeeze:

Once dates are soaked, pour in a strainer and really squish the water out with your hands. Less water means the bars hold their shape better

Soak the Dates:

First, drop those dates in a big bowl of water. Let them sit for an hour to get super soft — this will make them a breeze to blend

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Trust me, the Medjool dates are what make these so addictive. Every bite has this caramel-chewy vibe that completely fakes people out — no one believes there’s no real sugar or marshmallow, just honest-to-goodness fruit

Keeping Your Bars Fresh

Tuck your bars in a sealed box in the fridge, and they’ll be good for about two weeks. You can leave them out a couple of days if needed, but they'll be softer. If you want to save some for another time, wrap and freeze them for up to a month

Ingredient Swaps

Want a different flavor? Swap peanut butter for almond butter to mellow it out. Don’t need vegan? Switch maple for honey. Any plain, unsweetened rice crispy cereal will do as long as you check that it fits your gluten needs

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Ideas for Serving

These bars make awesome grab-and-go breakfasts or tuck easily in any lunch bag. Want bite-size snacks? Cut them smaller. Like thick bars? Use a tinier pan. They’re also super cute wrapped up if you need a fun gift

Background and Inspiration

Traditional rice crispy bars got their start in old school American kitchens, but these ones twist things up. Dates and nut butter give a nod to Middle Eastern treats where dates are the go-to sweetener. Think of this as an old favorite remixed for today’s healthy vibes

Frequently Asked Questions

→ Will almond butter work instead of peanut butter?

For sure! Almond butter makes it a bit more nutty and the bars still turn out awesome.

→ Why bother soaking then squeezing the dates?

It softens them, making the dates easy to mash. Give them a little squeeze so you don’t end up with gooey bars.

→ Can I go for honey instead of maple syrup?

If you’re fine with honey, swap it in for maple. It’s sweeter with a hint of honey flavor.

→ What's the best way to store these bars?

Just keep them in a sealed container in your fridge for two weeks or let them chill on the counter for a few days.

→ How can I make my bars thick?

Use a smaller pan, like an 8 x 8. Press that mix down good and they’ll turn out nice and thick.