Now this is what I call a Happy Friday.
Luckily for my little baking ‘habit’, there is always a reason to bake.
My friends have birthdays. Their significant others have birthdays. My family have birthdays. It’s December. It’s the 3rd Tuesday of the month. Eric’s coworkers hit the 3pm slump. It’s storming outside. There is an old lady down the road who doesn’t know who I am but enjoys my baked goods. Valentine’s Day. This blog. Eric. You.
This creates a sense of purpose in my life.
But don’t get me wrong, I will bake for no other reason other than just wanting to bake. And wanting to eat what I bake. Yes, I do enjoy that quite a bit come to think of it. Baking for sheer enjoyment is a good reason in itself, but it does make me happy when I have others I can bake for too.
And really, what could be better to drool over on a Friday morning when you are anxiously watching the clock, anticipating the fun weekend ahead, and planning all the delicious things that you are going to eat?
My friend Julie had a birthday get together last night and she is a huge chocolate and peanut butter fan. When she heard that I made Dark Chocolate Peanut Butter she made a double batch that very same day, as well as a Dark Chocolate Almond Butter batch for good measure. Her love for chocolate and peanut butter is quite intense. Obviously, I made the girl a chocolate peanut butter dessert and the end result was so fantastic, I wished it was my birthday. Only 3.5 months to go…
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No Bake Peanut Butter Chocolate Crispies with PB Fudge
Yield
16 squares
Prep time
Cook time
0 minutes
Chill time
1 hour
Total time
Like a chocolate rice crispie square amped up and packed with crispy, chewy goodness. The chocolate peanut butter fudgy ‘frosting’ is the perfect compliment to this not too sweet dessert. Inspired by Joy of Baking. The Fudge is adapted from my Chocolate Peanut Butter.
Ingredients
For the squares
- 1/2 cup all natural peanut butter (chunky or smooth)
- 1/2 cup brown rice syrup
- 2 tsp pure vanilla extract
- 1/4 cup unsweetened almond milk
- 1/2 cup sifted cocoa powder
- 1/4-1/2 tsp kosher salt, to taste
- 3 cups crisp rice cereal (I use GF Nature’s Path)
- 1/4 cup chopped unsalted peanuts (optional, but adds a nice texture)
- 1/2 cup non-dairy chocolate chips
For the Dark Chocolate Coconut Peanut Butter ‘Fudge’
- 1 cup all-natural peanut butter
- 1/2 cup dark chocolate chips
- 1 tsp coconut oil
- Kosher salt, to taste
- 1/3 cup unsweetened coconut + coconut for sprinkling (optional)
Directions
- Line an 8 inch square pan with 2 pieces of parchment paper going each way.
- In a medium sized saucepan, stir together the peanut butter, brown rice syrup, vanilla, and almond milk together over low-medium heat. Once combined, slowly add in the sifted cocoa power and the kosher salt. Stir over low heat being careful not to burn.
- Mix in the 3 cups of rice crispies and remove from heat. Now add I the 1/2 cup of chocolate chips and optional peanuts. stir well. Spread this mixture into the square pan lined with parchment paper. Press down firmly and evenly. Place in the freezer for at least 10 minutes to firm up.
- Meanwhile, make the Dark Chocolate Coconut Peanut Butter by melting the 1/2 cup chocolate chips and coconut oil in a small bowl in the microwave for 30-60 seconds. Be careful not to burn. Now stir in the 1 cup peanut butter, 1/3 cup coconut (optional), and kosher salt to taste. Mix until completely combined.
- Remove the pan from the freezer when firm to touch and spread on as much of the Dark Chocolate PB ‘fudge’ as you prefer. I think I used about 3/4-1 cup. Sprinkle with coconut if desired.
- Place in the freezer for 45-50 minutes until firm (yes it takes longer to firm up than you think!). Cut into squares and enjoy! Store in the freezer or fridge.
I’m obviously really into the no-bake (i.e. fast and easy) treats lately so I tried to come up with something that would fit the bill, but still make a show-stopping and drool-worthy dessert for any birthday girl.
The peanuts are optional in this recipe, but they provided a nice texture in the squares.
The first thing you do is mix together the vanilla, brown rice syrup, peanut butter, and almond milk over low-medium heat on the stovetop.
Now add in the kosher salt, sifted cocoa power, and peanuts. Stir well until smooth.
Add in the 3 cups rice crisp and the 1/2 cup chocolate chips. Oh yeaaaaa.
Scoop into your square pan and spread out.
Place in freezer for about 10 minutes to firm up.
Meanwhile, on the ranch…
Make the Dark Chocolate Peanut Butter! I had some leftover in the fridge so I just softened it in the microwave for about 25 seconds or so and then stirred.
However, if you are making it from scratch, it is very quick…
Melt chocolate. Stir in the remaining ingredients. EASY!
I also added in some shredded coconut for a fun texture in this fudgy frosting.
Once the square mixture is firm, pour on your desired amount of fudgy frosting. I think I used 3/4 cup or so.
Spread the goodness all around.
Now place in the freezer, uncovered, for 45-50 minutes to set.
Remove from pan and cut into squares.
Dear me.
Quality control.
I had no idea how these were going to turn out, but I was blown away. These are one of my favourite desserts to ever cross this kitchen. You can get creative with the ingredients too. It might be fun using Dark Chocolate Almond Butter and chopped almonds, or other mix ins like raisins, walnuts, or pecans too!
Or what about White Chocolate Dreams Peanut Butter? Mmm.
I ended up saving a square for Eric and after he tried it he said if we weren’t already married he would have proposed to me upon first bite. bahaha.
I think I know what dessert I’m making him for Valentine’s Day now!
These squares would go perfectly with my Choco Peanut Butter Hot Cocoa too…
I’m still trying to come up with a good recipe! Do you need the recipe exact – or is an “idea” okay?
I wish I could just bake to give to others and enjoy it…I DO enjoy it and love it – but I don’t have many people to give it to…then I end up eating it all…and yet I trudge on in hopes of just bakin’ and bookin’ one day…
Such a moron ;)
My “Desserts” folder in my bookmark is filled with all of your recipes! Here’s another recipe to add :)
That looks SO yummy!
Oh goodness! This looks amazing!!!!! You seriously bake the best food!
Oh my gosh – my stomach is rumbling now! These look awesome!
I am now craving these..hmm let’s check and see what I need to make them!?!?
So I know this may be sacrilege, but I wonder, how would you make them non chocolatey? Like a rice crispy breakfast bar. I picture the peanut butter, brown rice syrup, and maybe dried cherries or cranberries with chopped peanuts, but then would that be enough flavor without the melted chocolate chips and cocoa powder?
I’ll have to keep these in mind for if I ever want to get a marriage proposal out of a guy. ;)
AMAZING!!!!! if you sold these I’d be ordering one right now.
This recipe is really making me drool, my husband and son (and I) will love it. However, I was wondering what I could sub for the brown rice syrup? I am not vegan and have both honey and agave syrup on hand. I wasn’t sure if one of those would add too much sweetness though? I’ve tried the brown rice syrup before and didn’t think it was very sweet.
You could probably substitute another liquid sweetener (maple syrup, agave, or honey) although I am not sure it will hold together *as* well but Im sure it will still work if you keep them chilled. :) Goodluck!
I think I just died. These look like heaven in edible form. Yuuuuumm!
I just wriggled around on my seat with excitement! I’ve made vegan peanut butter crispy treats before but didn’t add chocolate to the mix, and nor did mine have frosting. Dear This Recipe: Get In My Belly! :D
Of course, I read this recipe and raced to the health food store to buy the ingredients I was missing (rice cereal and brown rice syrup). Just made them but substituted almond butter for peanut butter and didn’t use the coconut (I love coconut, but my kids don’t). I can’t wait to try them after dinner. I LOVE everything you make. Tomorrow I’m going to try the Vegan Mac & Cheese again (last time I used too much pasta and it was dry). Next week, I’m trying the Lentil-Walnut loaf. You never ceased to amaze me with your creativity..totally inspires me! btw, just made homemeade almond butter for the first time last week. soooo great. no added oil either, but it could have been creamier. next time i will process even longer. thank you!!!!!!
thanks Jackie, Im glad you enjoy it! Also, I actually doubled the sauce in the updated mac n cheese recipe too…I found it a bit dry, so now it has extra sauce and we enjoyed it much more. I hope you do too!
Angela
Is it very obvious that most women’s favorite foods are chocolate and peanut butter…and what we like even better is if they are combined??! Glorious!! I’m definitely going to buy the ingredients I need to make these puppies! Then proceed to hide them in the freezer so my husband never finds them :)
I made these with homemade pecan butter yesterday. They were fantastic and just the thing I needed for my post run refuel. Thanks for your consistently excellent recipes and your interesting posts.
holy moly, those look great! you are a good friend. :)
My sister and I have been following your blog dying to try a recipie. She is hooked on the green monster smoothies and I have more of a sweet tooth! I tried this with agave nectar as opposed to brown rice syrup- and found that it did not taste too sweet like I was afraid off. I really enjoyed this recipie, it was simple and quick!
I think I am going to try this again- but try to incorperate bananas. I was a little overwhelmed with the peanut butter icing (not to say that it wasnt delicious!) but my peanut butter ending up having kind of a roasted and burnt taste, (could be the brand I chose..) But I think bananas in this recipie would be a great experiment!
thanks! xoxo
I made these PB Chocolate Crispies this weekend – holy smokes, are they fabulous! My omni husband ate one and said it was wonderful. When I told him they were vegan, he said, “That doesn’t seem right.” He doesn’t really believe that vegan food can be delicious, no matter how much of it I make for myself. He just focuses on the “yucky” veggies and “weirdo” grains – little did he know that there are some fabulous desserts, too! Thanks to you, Angela, I think he may eat the rest of them!
I forgot to add – I didn’t have any coconut oil, so I used vegetable oil instead for the frosting. Minor swap and they were still fab!
‘that doesn’t seem right’ HAHAHA!!!!! love that
These make me wanna become a vegan, for real.
Oh my gosh, two of my absolute favorite things are peanut butter and chocolate!! I cannot wait to make this recipe (what a fun dessert for a super bowl party).