Instructions: In a large saucepan, place the brown rice syrup and Almond Nut Butter, and cook over low heat while stirring until creamy and small bubbles begin to appear.

Remove the saucepan from the heat, add the vanilla and almond extract, and stir well to combine. Add the crispy rice cereal and stir well to coat the cereal thoroughly with the mixture. Add the remaining ingredients and fold gently to combine.

Using a little safflower oil, lightly oil a 9- by 9-inch square pan. Pour the cereal mixture into the prepared pan. Wet your hands with a little water and press the mixture firmly into the pan. Chill for 30 minutes or more or until firm, and then cut into 12 pieces. Store in an airtight container.

This recipe yields one 9-inch pan or 12 pieces.

Yield: 12 pieces

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