Heyo! How was your long-er weekend? Mine was filled with brunches on patios, long walks, and beers on an (enclosed) rooftop patio. The weather was a little crummy on Sunday here, but yesterday and Saturday were textbook gorgeous, so I drank a beermosa and made all our friends brownies. I’ve made these vegan rice krispie treats twice in the last couple of weeks. The first time was for my friend visit last weekend and the second was just because I knew I had to share it here. I have always loved a good rice krispie treat and, in high school, was in charge of bringing the peanut butter + chocolate rice krispies to all of our ‘dinner parties’. I grew up with friends who really were my match in high school, since the five of us all had a passion for food and liked cooking. For a few years in high school, we threw potluck style dinner parties every month with some kind of theme, dressed up and popped the sparkling grape juice. One was Halloween themed, a couple were more summer geared and when one of my turns for the party rolled around, I threw an all dessert party. When I had the dessert party, I made an insane death by chocolate dessert that involved chocolate layers 6 kinds of ways and it took me 3 days to make, but it was worth it in the end(the layers included meringue, cake, ganache, and a few others that I can’t remember at the moment). Long story short, I was usually in charge of dessert and I got into a habit of bringing rice krispie treats.
Now, vegan marshmallows are kind of a pain to come by or are really expensive, so I opted instead to use peanut butter ,no marshmallows, as the glue for the rice cereal. These vegan rice krispie treats ended up being perfect for our girl’s weekend, because they are gluten free and vegan, plus totally easy and delicious. By Sunday night, we were all gathered in the kitchen cutting off ‘just one more piece’ of the treats, when really, we all knew we weren’t going to be done until they were all gone from the pan. I used crunchy peanut butter in my second batch, but either creamy or crunchy will work well. Make sure the peanut butter doesn’t overcook in the pan, or you will be left with a kind of weird dry peanut butter blob, which no one wants.
- 3 cups puffed rice cereal (I used Erewhon cereal)
- 2 cups peanut butter (crunchy or smooth)
- 2 tablespoons coconut oil (affiliate link)
- 1 1/2 cups chocolate chips
- Grease an 8×8 or 9×9 pan and set aside. In a large pan over medium-high heat ( I used a dutch oven), melt the coconut oil (affiliate link) and peanut butter together. This should take about 3-5 minutes. When the peanut butter and oil are melted, stir in the cereal and until coated. Press the mixture firmly into the prepared pan and set aside.
- Melt the chocolate chips in a microwave safe bowl in 30 second increments, until totally melted. Make sure not to burn the chocolate! When chocolate is melted, pour the mixture over the cereal mixture in the pan and spread evenly. Allow to set up in the refrigerator for at least 4 hours, or until firm.