Vegan Peanut Butter Chocolate Buckeye Rice Krispies Recipe
These Vegan Peanut Butter Chocolate Buckeye Rice Krispies are the ultimate no-bake treat, with layers of peanut butter and rich chocolate!
Equipment
- Baking Tray
- Large Skillet
- Rubber Spatula
Ingredients
For the Rice Krispies
- 6 tbsp salted vegan butter
- 1 10-ounce bag vegan marshmallows
- ¼ tsp vanilla extract
- pinch pink salt
- 3½ cups gluten-free Rice Krispies
For the Peanut Butter Layer
- ½ cup natural creamy peanut butter
- 7 tbsp vegan confectioners sugar (icing sugar)
- 2 tbsp salted vegan butter
For the Chocolate Layer
- ½ cup vegan semisweet chocolate chips
- 8 tsp salted vegan butter
Instructions
For the Rice Krispies
- In a skillet over low heat, add in the butter, salt, vanilla and marshmallows.
- Stir to combine with a rubber spatula. Keep stirring until the butter and marshmallows are melted and it becomes one mixture.
- Turn off the heat. Add the crisp cereal to the mixture, one cup at a time, stirring in between until mixed.
- Once it all becomes one big mixture, pat the cereal mixture down into a square baking tray lined with wax paper or greased with extra butter. Use a spatula or grease your hands with some butter before doing so.
For the Peanut Butter Layer
- Now that the skillet has been emptied of the rice krispies mixture, add in the peanut butter layer ingredients.
- Stir over low heat, until it becomes one mixture. Remove from the heat and pat the mixture evenly down over the rice krispies, using a spatula.
For the Chocolate Layer
- Once the skillet has been cleared of the peanut butter mixture, add in the chocolate layer ingredients.
- Stir over low heat, until melted.
- Evenly pour the chocolate mixture over the peanut butter layer.
- Let the mixture set for 20 minutes in the refrigerator. Then cut into 9 servings and enjoy!
Notes
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Storage
- Store in an airtight container or covered in plastic wrap at room temperature for up to four days.