This gallery contains 5 photos.
Why are we experimenting with rice krispie treats? Another one bites the dust…with the flu and we’re bored. Being stuck at home is tough when only one is sick so we decided to experiment and created an easy, yet delicious dairy …
My Mom used to make this when I was a kid and I loved them….still do! I made some slight changes to create it as a dairy-free dessert but the critics in my world love them!
1 cup non-dairy butter
1 cup peanut butter (I only use Jiff)
almost a cup of powdered sugar
1 and 1/3 cup crushed graham crackers
the directions call for melting of the butter then mix all the ingredients together. I just threw them all on the stove and mixed right there. Easier!
Spread them out in a 9×13 pan
melt a 12 oz bag of non-dairy chocolate chips
Once melted pour and spread over peanut butter mixture. Cover and refrigerate for 30 minutes.
Note- learned this a long time ago but use a wooden spoon not a plastic spatula as it will melt quickly when melting chocolate.
The arsenal of fat
pressed mixture. I think next time I will make a graham cracker crust instead of adding it to mixture
If you’ve never melted chocolate just add chips to a hot pan. I hold pan on side so they don’t burn and constantly stir
with added chocolate
be sure to use a big butchers knife so chocolate doesn’t crack when cutting
I keep this vase in the fridge for easy access