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I think the title basically says everything that needs to be said.
Vegan, sweet and smooth Caramel goodness, creamy and salty Peanut butter tastiness, rich Chocolate yumminess, and Crunchy crunchiness all layered up into a beautifully delicious bar that will make your mouth go ca-ca-ca-crazy! …Crazy might be an underestimate of what really happens.
So let’s discuss how these amazing bars came to be.
First of all, this recipe comes from Kathy Patalsky’s Peanut Butter Caramel Bars. It has been slightly altered but it would be so unfair to take the credit (thank you Kathy for this amazing insanely good recipe that makes my mouth water every time I think about it).
Let’s talk about the ingredients.
Brown rice syrup
Peanut butter (peanuts)
Vegan chocolate chips
Brown rice crisps cereal
Isn’t that just incredible?! I would actually consider this candy bar on the healthy end of the candy bar spectrum. It uses wonderful ingredients like coconut oil and peanut butter. Simple, easy, beautiful ingredients.
Now, let’s compare these ingredients to the ingredients of a typical candy bar (I am going to use the 100 Grand Bar as an example because they remind most of the vegan cuties in this post).
Milk Chocolate (Sugar, Cocoa Butter, Chocolate, Milk Non-Fat, Lactose, Milk Fat, Soy Lecithin, Vanillin An Artificial Flavor) , Corn Syrup, Sugar, Corn Syrup High Fructose, Milk Non-Fat, Rice Crisp (Rice Flour, Sugar, Salt, Barley, Malt, Traces of Wheat Gluten) , Coconut Oil, Butter, Mono and Diglycerides, Salt, Soy Lecithin, Flavoring Artificial and Natural
…Oh dear. Oh dear. Enough said.
2 cups cereal (I used Barbara’s Multigrain Spoonfuls because that’s all I had on me. Nature’s Path Heritage Flakes would also work nicely! Update: also you can try Natures Path Vanilla or Maple Crunchy Sunrise Cereal)
1 Tbs agave nectar
1 Tbs brown rice syrup (or other liquid sweetener)
1 tsp melted coconut oil
Caramel Peanut Butter Layer-
1 cup peanut butter (I added some cacao to my homemade peanut butter which is why in the photos the peanut butter layer looks dark)
1/4 cup coconut oil
1/3 cup agave syrup
1 cup vegan chocolate chips
1 Tbs coconut oil
1/2 cup brown rice crisp cereal
1. Prepare a baking dish (something fairly small; I used a square 7 x 7). Lightly oil the dish and place a piece of partchment paper across the bottom (just make sure the partchment paper covers the entire bottom; it doesn’t need to cover the sides).
2.Place the cereal in a blender and blend until you get a fine texture. Pour the cereal in a bowl with the brown rice syrup and melted coconut oil. Mix until thoroughly combined. Press the crumby mixture into the bottom of the baking dish.
3. Combine all of the caramel peanut butter ingredients in a small microwaveable bowl. Heat for 1 minute. Remove from the microwave and whisk the ingredients together until you have a nice smooth creamy caramel. Pour the caramel over top the crust layer and place in the freezer for 20 minutes (or until the caramel has set and is firm to the touch).
4. Place the chocolate chips and 1 Tbs of coconut oil in a microwaveable bowl and heat for 1 minute. Remove and stir. Microwave for 20 more seconds and stir again until all of the chocolate chips are melted. Pour over top the caramel layer and add the brown rice crisps. Smooth out the chocolate with a spatula until it is evenly distributed over top the caramel and all of the brown rice crisps are covered in chocolate. Freeze for 30 minutes.
5. Once the chocolate has firmed up, cut into 20 even squares and you can stop drooling and finally enjoy this incredible treat!
(lol, don’t judge my wonderfully polished white nails).