Vegan Chocolate Peanut Butter Rice Krispie Squares
A childhood favorite turned healthy, these Vegan Chocolate Peanut Butter Rice Krispie Squares are the perfect dessert. They are thick, chewy, rich with a chocolate topping, and sprinkled with flaky sea salt.
Servings: 12 squares
Calories: 451kcal
Equipment
- 1 8x8 pan, lined with parchment paper
- 1 small saucepan to melt chocolate
- 1 small glass pan to melt chocolate
- 1 large pan for the rice krispie mixture
Ingredients
For the rice krispie squares
- 7 cups crispy rice cereal
- 14 ounces mini marshmallows
- ¾ cup creamy natural peanut butter
- 7 tablespoons vegan butter
- 1 teaspoon pure vanilla extract
For the top chocolate layer
- 9 ounces vegan chocolate chips
- 6 ounces coconut cream, hard top layer (about 1/2 a can)
- 2 teaspoons coconut oil, melted and slightly cooled
- 1 tablespoon flakey sea salt
Instructions
- Line an 8x8 pan with parchment paper and spray with a non-stick cooking spray such as coconut oil spray.
- Melt the vegan butter in a large pot on the stove over medium heat, stirring often. Once melted, add the peanut butter and stir to combine.
- Add the marshmallows and stir until creamy and completely melted. Remove the pot from the heat and stir in the vanilla.
- Quickly add the crispy brown rice cereal to the pot and use a wooden spoon to stir until everything is combined and well coated.
- Pour the peanut butter mixture into the prepared square pan immediately. Use a spatula or a piece of parchment paper or wax paper to press it down into an even layer. Allow it to come to room temperature or place the pan in the fridge while you make the top chocolate layer.
- Using the double boiler method, place the chocolate chips, coconut cream, and coconut oil into the top small glass bowl. Continue to stir until the chocolate is creamy and completely melted.
- Transfer the melted chocolate to the top of the rice krispie treats, use a spatula to spread it out, and evenly coat the top of the rice crispy treats. If desired, sprinkle with flakey sea salt. Place the pan in the fridge for about an hour. Remove, cut into 12 even squares, and enjoy!
Notes
To store: Lift the cut squares using the parchment paper and place them into an airtight container. Store them in the fridge for up to a week.
Use almond butter instead of peanut butter if you would like.
Any crispy cereal will work from brown rice to white rice, to traditional rice krispie cereal.
Nutrition
Serving: 1square | Calories: 451kcal | Carbohydrates: 54g | Protein: 7g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Sodium: 731mg | Potassium: 154mg | Fiber: 3g | Sugar: 31g | Vitamin A: 312IU | Vitamin C: 0.4mg | Calcium: 39mg | Iron: 3mg