These vegan rice crispy treats skip the marshmallow in favor of almond butter and a sticky sweet syrup.

Ingredients:

• 5 cups brown rice crisps cereal
• 1 cup sugar
• 1/2 cup light corn syrup
• 1/4 cup plain non-dairy milk
• 6 tablespoons almond butter
• 1/2 cup carob chips

1. Place the cereal in a large bowl, and spray a 9×9-inch baking pan with cooking spray; set both aside.
2. In a saucepan, combine the sugar, corn syrup, and milk. Heat over medium-heat, stirring constantly, until the mixture boils. Stop stirring and continue to cook for 6 minutes, maintaining a rolling boil. If the mixture bubbles up, briefly remove from the burner and let cool slightly.
3. Remove from heat and immediately add the almond butter, stirring until combined. Pour the sugar mixture over the rice, stirring with a spatula to combine; fold in the carob chips.
4. Press the mixture into the prepared baking pan and let cool completely before cutting into squares.