Breakfast

Snickerdoodle Crispy Cereal Heart

Check out this allergy-friendly, snickerdoodle-infused, rice krispie treat alternative using Enjoy Life Foods Snickerdoodle Cookies. Try it today!

Makes one 8-in. square pan

Prep Time

3 C. allergy-friendly crispy rice cereal
1 C. coarsely chopped Enjoy Life Foods Snickerdoodle Soft Baked Cookies or Soft Baked Snickerdoodle Mini Cookies
2/3 C. brown rice syrup
1/4 C. brown sugar
3 T. dairy-free buttery spread, plus more for spreading and cutting
1 t. vanilla extract
Cinnamon, for sprinkling

Line an 8-inch baking pan with parchment paper.
Put the rice cereal and chopped Snickerdoodle cookies in a large bowl. Mix to combine.
Combine the brown rice syrup with brown sugar in a medium saucepan. Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture begins to boil. Remove from heat. Add the dairy-free buttery spread and vanilla extract. Stir until melted.
Pour the mixture over the rice cereal mixture, stirring until well-coated. Scrape the mixture into the prepared pan and press firmly to evenly distribute. Sprinkle with cinnamon. Refrigerate until cool, about 1 hour.
Use a cookie cutter to make as many pieces as desired—or just cut into squares.
Serve, storing leftovers in an airtight container at in the refrigerator for 2 days, or in the freezer for up to 3 months.