If your Wednesday needs a little help with being a good one, check out this next sentence.
You can make caramel without any butter or oil.
Yeah, me = mindblown.
Also, HOMEMADE SNICKERS you guys. That is healthy. And of course, made with peanut butter, because that is just how we do things around here.
I tried making these bars last week but I doubled the caramel recipe and it wouldn’t thicken up, even in the freezer. So I just had a pan of frozen peanut butter covered in caramel and rice krispie treats that I just dug into with a spoon whenever I wanted.
So. Good. But not at all servable or photogenic. When I tried to make it this week, we were of course out of coconut oil and almond milk, so I had to wait. It was worth it completely.
This is layers of sweetened peanut butter, caramel sauce, rice krispies, and chocolate sauce. Except for the rice krispies, all of it is homemade, vegan, and gluten free. This is almost too good to be true! Good enough for me to eat a quarter of the pan in one sitting, you feel me? Thanks to almond milk for the caramel and coconut oil in the homemade chocolate, you can guarantee you know exactly what goes in these and there isn’t going to be any gluten or dairy products. Pretty amazing considering this tastes almost exactly like a peanut butter snickers bar. The caramel and peanuts covered in chocolate is what gives it the copycat flavor.
Other than the caramel on the stove top, all of this is made in the freezer. You freeze your peanut butter crispy bar layer, cover it in caramel, and then press the peanuts and chocolate chips on top of the caramel layer. Freeze that until firm so you can then dip the bars into your homemade chocolate!
- 1 cup unsweetened almond milk
- ½ cup packed brown sugar
- 1 Tablespoon pure maple syrup
- ⅛ teaspoon cream of tartar
- Peanut Butter Layer:
- 1 cup peanut butter
- ¼ cup packed brown sugar
- ¼ cup unsweetened almond milk
- 2 teaspoons vanilla extract
- 1 cup crispy rice cereal (make sure it is gluten free)
- ¼ cup coconut oil
- ¼ cup unsweetened cocoa powder
- 3 Tablespoons pure maple syrup
- ⅓ chocolate chips (I used Enjoy Life)
- ⅓ cup honey roasted peanuts
- For caramel:
- Whisk milk, brown sugar, and pure maple syrup together in a medium pot. Whisk in cream of tarter.
- Bring to a boil and stir for five minutes.
- Lower heat and simmer for 25 minutes. Let cool and thicken for a couple minutes.
- While caramel is cooking, make peanut butter layer.
- Whisk peanut butter, brown sugar, almond milk, and vanilla in a medium sized bowl.
- Stir in crispy rice cereal.
- Press into a 8x8 or 9x9 pan lined with foil.
- Freeze until firm.
- Once peanut butter layer is frozen, remove from freezer and pour caramel over it. Sprinkle and press chocolate chips and peanuts into caramel layer. Freeze again until caramel is firm.
- While bars are freezing, make chocolate.
- Melt coconut oil and whisk in cocoa powder and honey.
- If it is too liquid-y to dip bars into, refrigerate for a couple minutes.
- Cut pan of bars in half and then each half into five bars.
- Dip bars into chocolate and set on wax paper. Freeze until ready to serve.