Sommer's Chocolate Peanut Butter Caramel Crisps (No Bake Cookies
- Reviews 1
Ready In: 40 mins
Yields: 12 cookies
Ingredients
- 1⁄4 cup white sugar
- 1⁄4 cup brown sugar
- 1⁄4 cup non-dairy coffee creamer, undiluted (I used Silk brand)
- 1 tablespoon dairy-free margarine (I used Smart Balance with Flaxseed OIl)
- 1⁄4 cup dairy-free margarine (use a bit less if desired, I used Smart Balance with Flaxseed Oil)
- 1⁄4 cup sugar
- 1⁄4 cup soymilk (I use Silk Unsweetened Organic)
- 2 tablespoons cocoa
- 1⁄4 cup peanut butter (Jif creamy is the best imo)
- 1 teaspoon vanilla
- 4 cups crisp rice cereal (Rice Krispies cereal)
Directions
- In a medium saucepan combine first 4 ingredients over medium (moderate heat), stirring constantly until sugar is dissolved and mixture is boiling.
- Turn off heat. Mixture will continue to boil, stir often. When caramel sauce has stopped boiling, remove pan from heat and pour sauce into a glass pyrex measuring cup.
- Let sit to thicken a few minutes. You might want to stir occasionally with a fork, but the sauce should be fine (I was just paranoid since I'd never made homemade caramel sauce before).
- Meanwhile, in a large saucepan combine next four ingredients over medium-high heat. As soon as mixture begins to boil, stir in peanut butter and vanilla. Turn off heat and continue stirring to melt peanut butter.
- Stir in crisp rice cereal. Stir in caramel sauce. Combine all well. See note below. I have no idea how much this yields.
- NOTE: At this point I realized that my mixture was going to be too watery. I thought about adding some marshmallows, but decided not to. I had run out of crisp rice cereal. I had planned to drop the mixture from tablespoons onto wax paper lightly sprayed with non-stick cooking spray and then let cool. But the loose consistency demanded that I just spread out the mixture on the wax-paper covered baking sheet. It was a lopsided effort but I spread it out as evenly as possible, making for a thin layer, which I could just cut apart after cooling. Careful, the mix doesn't stay binded very well (oops) but I refridgerated the results for 30 mins and cut off a piece with the edge of a spatula. I thought the taste was very good, sweet and rich. Tastes nothing much like what I was going for but tastes good imo. The 'cookie' completely falls apart so eat carefully, lol! Just have to experiment with the ratios more when I can buy more cereal. Well, hope no one is too disappointed or frustrrated by my poor efforts. :D Have fun!
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