double decker chocolate chip peanut butter rice krispie treats.

IMG_4767

Try saying that ten times fast!

I made these for our christmas eve lunch, so I knew I had to step up my rice krispie treat game.  These are peanut butter rice krispies at the bottom, a layer of cut – up justin’s peanut butter cups, then a layer of cocoa-krispie treats topped with mini chocolate chips. All held together by dandies. hubba hubba.

Ingredients:

Peanut Butter Layer
2 and 1/2 cups Rice Krispies cereal
2 Tbsp earth balance
1/2 cup creamy peanut butter
1/2 package of dandies marshmallows
2 2-packs of justin’s peanut butter cups

Chocolate Layer
2 and 1/2 cups Cocoa Krispies cereal
2 Tbsp unsalted butter
the other half of the dandies marshmallows
1 cup mini chocolate chips

Directions:

Line a 11×7 (or use a 9×13 pan and just dont fill all the way b/c who has a 11×7 pan??) baking pan with aluminum foil/parchment paper.  Generously spray with nonstick spray. Set aside.
To make the peanut butter layer, melt the earth balance and peanut butter in a large saucepan over low to medium heat.  Add the marshmallows and constantly stir until they are completely melted.  Mixture will be thick.  Remove from heat and add in Rice Krispie cereal. Mix together well.  Press mixture into prepared baking pan.  I used a spatula sprayed with nonstick spray to make the sticky mixture easier to press down.  Top peanut butter layer with chopped up peanut butter cups.  Set baking pan aside.
To make the chocolate layer, melt the earth balance in the same large saucepan over low to medium heat.  Add the marshmallows and constantly stir until they are completely melted.  Remove from heat and add in Cocoa Krispies cereal.  Mix together well.  Press mixture on top of the peanut butter layer.  Press chocolate chips on top of chocolate layer and allow to set for at least 30 minutes.  Cut into squares.

187. blueberry bars.

Yum. Yum. Yum.

These were a perfect light, summery treat. I found the recipe on smitten kitchen, and halved and veganized the recipe.

1/2 cup white sugar
1/2 teaspoon baking powder
1 1/2 cups all-purpose flour
1/2 cup cold earth balance
3/4 tspn egg replacer + 1 T warm water, mixed together
1/4 teaspoon salt
Zest and juice of one lemon
2 cups fresh blueberries
1/4 cup white sugar
2 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×9 inch pan.

2. In a medium bowl, stir together 1/2 cup sugar, flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the earth balance and the liquid egg replacer. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 35 minutes, or until top is slightly brown. (keep an eye on it – it may need a little more time)