Vegan Peanut Butter Chocolate Bars

• Vegan
• Gluten free

• Breakfast Foods

  • 100 crushed g 2 cups crispy rice cereal

• Condiments

  • 390 g 1 1/2 cups natural peanut butter, natural
  • 5/8 cup Vegan butter, non-hydrogenated

• Baking & Spices

  • 180 g 1 cup nondairy semisweet chocolate, nondairy semisweet
  • 240 g 2 cups confectioners' sugar
  • 1 tsp Vanilla extract

Found on ibakeheshoots.com

Description

Ingredients

• 2 cups crispy rice cereal, crushed, 100 grams
• 1½ cups natural peanut butter, 390 grams
• 2 cups confectioners sugar, 240 grams
• ½ cup plus 2 tablespoons non hydrogenated vegan butter, melted and divided
• 1 teaspoon vanilla extract
• 1 cup nondairy semisweet chocolate, 180 grams

Directions

• Butter a 8x8 inch pan and line with parchment that hangs over the rim of the pan.
• In a large bowl, mix the rice cereal, powdered sugar, peanut butter, ½ cup (113 grams) of the melted vegan butter and vanilla.
• Press mixture into the prepared ban.
• Make it as flat as possible.
• Place semisweet chocolate chips in a small bowl with the remaining 2 tablespoons (27 grams) of vegan butter.
• Melt in the microwave for 30 seconds and stir. Continue to melt chocolate in 30 second bursts until almost completely melted.
• Stir until smooth.
• Spread the chocolate mixture over the peanut butter mixture.
• Place in the refrigerator for at least 1 hour or until set.
• When the bars are set, lift from the pan using the parchment overhang, and cut into 12 squares.
• Store in the refrigerator for up to 2 weeks.