We used to make Rice Krispie cakes all the time when I was a child. I have such vivid memories of melting bars of milk chocolate and stirring in dollops of butter and golden syrup and mountains of Rice Krispies or Cornflakes. A childhood favourite I had never thought of recreating until I got my hands on a box of Rainforest Foods Cacao Rice Crispies and all of a sudden all I wanted to make was an easy, deeply chocolatey, crispy snack.
You only need 5 ingredients.
You can literally make them right now.
(As a disclaimer, I used Rainforest Foods Cacao Rice Crispies as I was gifted a box, but you could literally use any cereal you fancy! So many cereals are ‘accidentally vegan’ too, especially supermarket own-brand ones – Cornflakes, Shreddies and Aldi’s Multigrain Hoops to name a few – but do always double check the ingredients for sneaky milk powder!)
Peanut Chocolate Rice Crispy Squares
6 cups Rainforest Foods Super Cacao Crispies (or other vegan cereal)
2/3 cup smooth, thick and creamy peanut butter
2/3 cup golden syrup
1/2 a 90g bar dark chocolate
1 tbsp coconut oil
- Melt the peanut butter and golden syrup together in a non-stick saucepan over a medium heat until smooth and well combined.
- Add the cereal to a large mixing bowl and pour over the peanut butter and maple syrup mix
- Mix well using a silicone spatula until evenly coated
- Pour the mixture into a greased 9 x 9 inch non-stick baking tin and use your fingers or the back of a spoon to press the mixture down and smooth the top
- Refrigerate for 1 – 2 hours or until set
- When the rice crispy bars have set, remove them from the baking tin and place on a cooling rack
- Melt the dark chocolate and coconut oil in a non-stick pan over a very low heat until smooth
- Pour the melted chocolate and coconut oil over the rice crispy bars and leave to set either at room temperature or in the fridge
- Cut into evenly sized squares and store in an airtight container for up to a week