Gluten-Free Cranberry & White Chocolate Brown Rice Crisp Bars

Gluten-Free Cranberry & White Chocolate Brown Rice Crisp Bars

Ingredients:
rice, white, long-grain, regular, unenriched, cooked without salt
peanut butter, smooth style, without salt
syrup, maple, canadian
spices, cinnamon, ground
salt, table
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,

Directions:
In a large saucepan, combine the brown rice syrup, peanut butter, maple syrup, cinnamon and salt and heat on medium heat.
Once it just begins to boil/bubble, stir in the cereal and the dried cranberries and mix until everything is coated with the syrup mixture.
Cover a pan with parchment paper and pour the mixture into the pan.
Press down evenly to flatten the top.
Melt the white chocolate chips in the microwave for about a minute, stirring occasionally.
Place the melted chocolate into an icing bag or a plastic bag (with a hole cut in the end) and drizzle over the bars.
Refrigerate for about an hour before cutting and serving!