Vegan Peanut Butter Rice Krispies Squares Recipes
VEGAN PEANUT BUTTER RICE KRISPIES SQUARES
Obviously these won't be quite the same as the originals. I find them very sugary, but then I don't have much of a sweet-tooth. They have a good consistency though and a great peanut butter taste. For those with dietary restrictions they are a great treat.
Provided by Houmous Monster
Categories Bar Cookie
Time 15m
Yield 12 squares
Number Of Ingredients 4
Steps:
- Grease a tray about 9x13 inches. Also grease the spoon you'll use for mixing and something like a cake slice.
- Pour sugar and syrup into a large pan and bring to a boil.
- Remove from heat and add crunchy peanut butter mixing well.
- Add 6 cups of Rice Krispies cereal, mixing till coated.
- Using the spoon pour out the mix into the greased tray. With the cake slice press the mixture down.
- Allow to stand till squares firm up then cut into even squares. I usually use a large pizza cutter but any good knife should do.
- They should last about 2 weeks.
Nutrition Facts : Calories 268.9, Fat 10.9, SaturatedFat 1.8, Sodium 242.7, Carbohydrate 39.7, Fiber 1.8, Sugar 22, Protein 6.1
PEANUT BUTTER KRISPY RICE SQUARES
Steps:
- Line an 8-inch square baking dish with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
- In a large pot over medium heat, melt the butter. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth. Remove from the heat and stir in the peanut butter and vanilla (the peanut butter can still be swirly). Add the cereal, crushed graham crackers, chocolate chips and sprinkles and fold with a large rubber spatula to combine.
- Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Top with additional sprinkles as desired. Let the mixture firm up in the refrigerator for 1 hour, then cut into squares.
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