Mouthgasm.
I stole this recipe from Jaclyn's Vegan Yumminess, who stole it from The Joy of Vegan Baking. Yep, it's vegan.
These are really easy to make, and they're no-bake! They taste better after they've chilled overnight, though. I made the mistake of eating one after it cooled only for an hour or so...they were very rich and not sweet enough. I thought they were so-so. But by the next day the flavors had fully developed and WOW! These are party for your mouth.
Ingredients
2 cups Rice Krispies cereal
1 1/2 cups natural peanut butter (the kind where peanuts are the only ingredient...no additives)2 cups confectioners' sugar
1/2 cup plus 2 tbsp. margarine (I used Earth Balance vegan buttery sticks), melted, divided
1 tsp. vanilla extract
1 bag semisweet chocolate chips
1. Grease an 8 x 8-inch square baking dish with margarine (double the recipe if you want to make enough to fill a 9 x 13-inch baking pan...but you probably don't have to double the chocolate, I used 1.5 bags of chips).
2. In a large bowl, combine the cereal, peanut butter, confectioners' sugar, 1/2 cup of the margarine, and vanilla. Press the mixture into the prepared baking pan.
3. Melt the chocolate chips and the remaining 2 tbsp. of margarine in a small saucepan over low heat, stirring constantly. (If the chocolate seizes up and becomes a dry clump, lower the heat and add a tablespoon of vegetable or canola oil until it becomes nice and liquidy again).
4. Spread the chocolate mixture over the top of the peanut butter mixture.
5. Refrigerate! I recommend letting it cool overnight...but if you only have a few hours, I'm sure that'd work, too.
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