Add more punch to your normal Rice Krispie Bars! Chocolate Topped and added Peanut Butter Vegan Deliciousness!
2 TBLS. Melted Distilled Coconut Oil
5 Ounces Ricemellow Crème (this is vegan marshmallow crème sold in a tub at Whole Foods)
1 TBLS Vanilla Extract
½ tsp. sea salt
2 Heaping TBLS. Natural Organic Peanut Butter
5 Ounces (half the box) Gluten-Free Brown Rice Crisp Cereal
3/4 c. Semi Sweet Organic Chocolate Chips
1)Oil a 9x9 or 8x8, square baking pan with some oil
2)In a bowl, mix Ricemellow Crème, Coconut oil, vanilla, salt, and peanut butter.
3)Add Rice Cereal and stir until evenly coated
4)Press Mixture into pan, and chill for 5 min in the freezer while making the chocolate topping
5)In a double boiler put the chocolate chips, melt and whisk until smooth, about 5 min
6)Take Rice Krispie pan out of freezer and spread melted chocolate evenly over
7)Chill in Fridge for 1 hr. or longer
8)Cut and Enjoy!
These store best in the fridge to keep them firm
Wanna make a bigger Batch? Just double everything thing and put it in a 9x12 in
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