These Sugar Cookie Rice Crispy Treats are made with honey and cashew butter so there's no need for marshmallows or butter. These gluten free, dairy free treats will become a quick and easy dessert staple in your home
Line an 8-inch square baking dish with parchment paper, fax paper, or foil for easier cleanup. Set aside.
Add the cashew butter and honey to a medium saucepan over medium-low heat. Whisk together until warm.
Cook for 2 minutes. Stir in salt. Remove from heat.
Whisk in vanilla extract and almond extract if using.
Using a spatula, stir in rice crisp cereal until completely coated. Press into prepared baking dish. Put in refrigerator to set.
For the topping:
Add the chocolate chips and coconut oil to a small microwave-safe bowl.
Heat on High for 30 seconds and stir. [Use 50% power for a stronger microwave]. Cook in 10 second intervals until melted and slightly runny. Do not overheat.
Remove the rice crispy treats from the dish (keeping them in their parchment paper).
Using a spoon or fork, drizzle melted chocolate over the rice crispy treats. Sprinkle immediately with sprinkles if desired.
Transfer back to baking dish to refrigerator until chocolate has hardened.