Three Snap, Crackle and Pop Versions

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Ingredients

  • DRY INGREDIENTS:
  • 6 cups - 8.5 ounces  Brown Rice Krispy Cereal (Sprouts or Whole Foods)
  • 1/2 cup unsweetened coconut flakes ~ optional
  • WET INGREDIENTS 
  • 1 1/2 cups natural peanut butter
  • 1 cup brown rice syrup
  • 1/4 cup agave nectar - for plain peanut butter version
  • 1 1/2 teaspoons vanilla extract
  • CHOCOLATE LAYERED SALTED PECAN VERSION:
  • 1 1/2 bags of vegan chocolate chips 
  • a handful of chopped pecans
  • pinch of sea salt
  • ROCKY ROAD VERSION:
  • vegan marshmallows

3 VERSIONS:

• Chocolate Layered Salted Pecan Peanut Butter Rice Krispy Treats
• Peanut Butter Rice Krispy Treats
• Rocky Road Rice Krispy Treats

Kitchen Basics:

• wax paper or parchment paper
• 9 x 13 inch pan, large mixing bowl, spatula, microwave or double boiler pan
• coconut oil, vegan butter, or nonstick spray

Preparation:

  1. Lightly oil pan and line with parchment or wax paper.Put cereal and coconut flakes in a large mixing bowl.
  2. In a double boiler or microwave safe bowl add peanut butter, sweetener and vanilla, heat, but not too hot, mix well and pour over cereal. Blend until well coated.
  3. Press into pan with gloved hand or spatula.
  4. Lightly chop pecans and sprinkle with a bit of sea salt.
  5. Melt chocolate chips in double boiler or microwave, drizzle over rice crispy bars and spread with a rubber spatula or knife.
  6. Hand toss salted pecans over chocolate while it is warm to set.
  7. Chill for firmness. When ready to serve flip bars upside down onto a cutting board, remove paper, flip back, cut and serve.

All recipes provided by: AlmostVeganCookingSchool.com