Vegan Snickers Rice Crispy Treats

The rice crisp layer will be sticky, therefore to assist press it down equally into the pan, I place a bit of baking paper on high and so press it down with my hands.

INGREDIENTS
Top and Bottom Chocolate Layers: 

• 200g vegan dark chocolate (I used 85% cacao)
• 1 tsp unrefined coconut oil

Rice Crispy Layer:

• 1/4 cup unrefined coconut oil
• 2 tbsp rice malt syrup (make sure it’s labeled gluten free if needed)
• 1 1/2 tbsp natural peanut butter
• 1 tsp vanilla extract
• 2 cups rice puffs*

Caramel and Peanut Layer: 

• 3 tbsp unsweetened almond milk
• 1 1/2 tbsp natural peanut butter
• 1 tsp vanilla extract
• 15 medjool dates, pitted and cut into quarters (about 1 1/3 cups when chopped)
• 1/2 cup peanuts, roughly chopped (I used roasted and lightly salted)

INSTRUCTIONS
Bottom Chocolate Layer: 

1. Line a 20cm square baking pan with baking paper.
2. Add 100g of chocolate and 1/2 tsp of coconut oil into a small pot over low heat. When it’s just melted, take it off the heat and pour onto the bottom of the baking pan, making sure it’s an even layer. Place in the freezer while making the rice crispy layer.more recipe click here

source : amylecreations.com

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