Place the crispies into a large mixing bowl. Line an 8 x 8 square baking dish with parchment or saran wrap.

Place the buttery spread or coconut oil into a small saucepan over low heat. When the buttery spread has melted, add the cinnamon, salt, vanilla, brown rice syrup, and almond butter. Whisk rapidly, until the ingredients are evenly combined and just beginning to bubble. Remove the saucepan from heat and pour the mixture over the crispies.

Use a spoon or spatula to mix the crispies with the coating. The crispies will start to get sticky and firm, so it's important to mix quickly. Transfer the crispies to your prepared baking dish and use a spatula to smooth over the top. Place the dish in the fridge for an hour before cutting the crispies into 9-12 squares. Enjoy the crispy treats right away, or wrap individually and store in a cool, dry place for up to 5 days (if they last that long!).