Homemade Crispy Twixish [Rice Krispie Bars] - Oh She Glows
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 127.5
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 52.0 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 2.0 g
- Protein: 1.5 g
View full nutritional breakdown of Homemade Crispy Twixish [Rice Krispie Bars] - Oh She Glows calories by ingredient
Number of Servings: 16
Ingredients
-
for the crust:
1 & 1/4 cup GF crispy rice cereal (I use Nature’s Path)
1/4 cup brown rice syrup*
2 tbsp peanut butter*
1 tsp pure vanilla extract
pinch of fine grain sea salt
for the date caramel: (adapted from Homemade Rolos)
200-210 grams pitted soft Medjool dates (about 1 & 1/4 cup pitted dates)
1 tbsp peanut butter*
1 tbsp almond milk, or more if needed
pinch of fine grain sea salt
for the chocolate coating:
1/2 cup dark chocolate chips
1 tsp coconut oil (optional)
Tips
http://ohsheglows.com/2012/10/25/homemade-crispy-twix-bars/
**I used Date Lady's Caramel sauce instead of making my own.Just skip over the caramel recipe if using already made vegan caramel.
Directions
1. Line an 8-inch pan with two pieces of parchment paper. In a small pot, add the brown rice syrup, peanut butter, and vanilla. Increase heat to medium and bring to a simmer, stirring frequently until combined. Add pinch of salt. Pour into a large bowl with rice crisp and stir well.
2. Scoop the rice crisp mixture into pan. Wet hands slightly and then spread the mixture evenly and press down firmly until smooth. Place in freezer while you make the date caramel.
3. Soak dates in water until soft (only if necessary) and drain. Place pitted dates, peanut butter, milk, and salt in the food processor and process until almost smooth and a big ball forms.
4. Spread caramel layer over top of the crust until it’s as smooth and even as you can get it. Place back in the freezer for 10-15 minutes to set.
5. Melt the chocolate and optional coconut oil in a small pot over low heat. When 2/3 of the chips are melted, remove from heat and stir until smooth. Spread chocolate on top of the caramel and place in the freezer for about 3 minutes only.
6. Remove from freezer (chocolate should be slightly firm, but not completely set) and slice into rows and then in half. Freeze again until set for about 10 minutes. Store in fridge or freezer.
Substitution Notes: 1) The brown rice syrup can probably be subbed for honey (if you include honey in your diet). Agave won’t hold together as well since it’s not as “tacky”, but it will hold together when kept in the freezer. It will fall apart at room temperature though. 2) You can sub peanut butter for sunflower seed butter as a nut-free option.
Serving Size: 16 bars
2. Scoop the rice crisp mixture into pan. Wet hands slightly and then spread the mixture evenly and press down firmly until smooth. Place in freezer while you make the date caramel.
3. Soak dates in water until soft (only if necessary) and drain. Place pitted dates, peanut butter, milk, and salt in the food processor and process until almost smooth and a big ball forms.
4. Spread caramel layer over top of the crust until it’s as smooth and even as you can get it. Place back in the freezer for 10-15 minutes to set.
5. Melt the chocolate and optional coconut oil in a small pot over low heat. When 2/3 of the chips are melted, remove from heat and stir until smooth. Spread chocolate on top of the caramel and place in the freezer for about 3 minutes only.
6. Remove from freezer (chocolate should be slightly firm, but not completely set) and slice into rows and then in half. Freeze again until set for about 10 minutes. Store in fridge or freezer.
Substitution Notes: 1) The brown rice syrup can probably be subbed for honey (if you include honey in your diet). Agave won’t hold together as well since it’s not as “tacky”, but it will hold together when kept in the freezer. It will fall apart at room temperature though. 2) You can sub peanut butter for sunflower seed butter as a nut-free option.
Serving Size: 16 bars