Step 1

Line a 9x13 rectangular dish or two 8x8 baking pans with parchment paper. Allow paper to overhang the edges for easy removal.

Step 2

In a large soup or stock pot combine the nut/seed butter, brown rice syrup, and vanilla. Stirring frequently, cook over medium-low heat until warm and smooth, about 2 or 3 minutes.

Step 3

Remove from heat, and stir in 7 cups of the cereal. Continue mixing until the cereal is fully incorporated. If the mixture seems too wet and sticky, add another ½ cup cereal.

Step 4

Transfer the mixture to the lined pan(s) and press down evenly. A flat object like a spatula makes this easy. Use a small piece of parchment paper underneath the spatula to prevent sticking.

Step 5

Refrigerate the rice krispies uncovered until firm and cool, about 30 minutes. Then lift out onto a cutting board, and cut into squares. Serve now or store in an airtight container in the refrigerator for up to one week.