Be warned. Your day just got made!
We’re going all out with some sticky peanut butter hippie Krispies (<< cutest name ever, no?). Could also win the title of pillowy, rich, caramel-y PB squares.
Are you having any childhood flashbacks yet? While being an adult has its perks, there are days when it’s just too much. So on those overwhelming days when we don’t want to be grown-ups, we can eat these dreamy Peanut Butter Caramel Rice Krispies and transport back to kindergarten, at least for a minute or two 😉
These are Rice Krispies, revamped in the best possible way, as they’re a healthier vegan version! Don’t be fooled, though; I made sure to bring a rich peanut butter caramel-y taste… I mean… is there anything better?
Before these, I hadn’t had a rice Krispy treat in I don’t know how long?! Probably since those blue shiny wrapped packaged and processed rice Krispies treats that most kids know and love. Something jogged my memory that I’ve wanted to re-create a Rice Krispies treat recipe for quite a while… so here they are!
Just think: sweet, buttery and gooey with a hint of dreamy peanut butter and a good airy crunch.
My hippie Krispie squares are your friend, and I’ll tell you why. They’re:
a healthier, unprocessed version
naturally sweetened with brown rice syrup
gluten-free and oil-free
made without marshmallows
Wait, what? Krispie treats without marshmallows? Yep. While vegan marshmallows exist and you could use them if you prefer (get them here, there’s also a pumpkin flavor, say what?) I wanted to share a recipe without a processed ingredient because that’s what we’re all about here. We can all do without the processed junk. Plus, you won’t even notice a difference without the marshmallows.
TRUST ME. It doesn’t even matter.
They are held together with brown rice syrup and peanut butter instead. Brown rice syrup is all sorts of amazing as it’s super smooth yet thick and sticky which makes it a perfect alternative to honey (for vegans) and keeps them from getting dry.
This is also where these hippie Krispies get their caramel-like flavor from. So caramel-y! If you have a peanut allergy, swap the peanut butter for almond butter or sunflower butter. Oil or butter is not even necessary for these sticky squares of heaven!
I’ve gone one step further too… with drippy peanut butter shell drizzle. YESS. Of course, it’s optional, but I mean, why not. Toppings make everything better. The PB drizzle takes 5 seconds to make, and you’ll fall in love with these hippie Krispies even more. Most of all, they’re ready so fast, you’ll freak! I use this peanut butter – it’s raw, organic and unsalted!
Peanut Butter Caramel Rice Krispie Squares
3/4 cup brown rice syrup
1/4 cup maple syrup
1/3 cup creamy peanut butter*
1 teaspoon vanilla extract
6 cups rice crisp cereal
Peanut Butter Drizzle
2 tablespoons creamy peanut butter
1 teaspoon maple syrup (or another liquid sweetener)
1-2 teaspoons water, to thin, if needed
Line a 9×9 square pan with parchment or wax paper.**
Place the brown rice syrup and maple syrup in a large pot over medium heat. Bring to a rolling boil and cook for 1 minute, often stirring, being careful not to burn.
Turn off heat and whisk in the peanut butter and vanilla, until smooth.
Stir in the crisp rice cereal until thoroughly combined (can also mix in a large bowl, which I find to be easier. Simply add rice crisps to a large bowl and stir in the liquid until well combined.
Scoop into pan and spread out evenly. Press down with lightly wet fingers or a spatula. Place in freezer to set for 10 minutes while you make the Peanut Butter Drizzle.
In a separate small microwavable bowl, mix the peanut butter and maple syrup. Microwave in 30-second intervals just to warm, for easier mixing. Add 1 teaspoon water at a time, if needed. Mix until super smooth!
Remove Krispies from freezer and drizzle in the peanut butter. Place back in the freezer for 10 minutes or until firm. Slice into squares.
The bars will hold their shape quite well at room temperature, but they can be stored in the fridge too. Wrap up leftovers and store in the fridge for 5 to 7 days, or in the freezer for up to 1 month.
These get even better the next day, enjoy!