When I read the recipe for these, I thought they’d be decent but not amazing. I ended up quite impressed by how really good they were! I was definitely glad I had doubled the recipe, as they were super tasty, and got eaten very quickly. The blog I got the recipe from is actually a gluten free, vegan blog, but I de-veganed due to a lack of interest in making ‘caramel’ out of dates. I’m sure that that recipe’s good too, but if you can eat dairy, why not?

Oh yeah, that’s some art.

Ingredients:

Crispy base:

• 1 & 1/4 cup crisped rice cereal
• 1/4 cup brown rice syrup (I didn’t have this and used half corn syrup, half honey)
• 2 tablespoons peanut butter
• 1 teaspoon pure vanilla extract
• pinch of fine grain sea salt

Caramel layer:

• 1 cup caramel bits
• 1 1/2 tablespoons heavy cream

Chocolate coating:

• 1/2 cup dark chocolate chips
• 1 teaspoon coconut oil or Crisco

Line an 8″ square pan with parchment paper and set aside. Pour the cereal into a large bowl.

In a small pot, combine the brown rice syrup (or honey and corn syrup), peanut butter, and vanilla over medium heat.

Bring to a simmer, stirring frequently, until well combined.

Add the pinch of salt, then pour the mixture over the cereal and stir well. Scoop into the lined pan, wet hands slightly, and spread evenly.

Place in the fridge or freezer while you prepare the caramel.

Combine the caramel bits and cream in a small pot over medium low heat, stirring until smooth.

Spread the caramel over the base as evenly as possible. Don’t use your hands for this one, as melty hot sugar things like this will stick to your skin and buuuurn.

Place back in the fridge or freezer while you melt the chocolate and coconut/Crisco either over the stove on low heat, or in the microwave. Spread the chocolate on top.

Chill one final time, at least 5 minutes in the freezer, or 10-15 in the fridge, until you can touch the chocolate without it coming off on your hands, but before it becomes super firm. Cut into bars.

Chill again until firmly set, then enjoy!

Yum! I’ll end up making these again.

Crispy Twix Bars

Adapted from Oh She Glows.

Crispy base:

• 1 & 1/4 cup crisped rice cereal
• 1/4 cup brown rice syrup (I didn’t have this and used half corn syrup, half honey)
• 2 tablespoons peanut butter
• 1 teaspoon pure vanilla extract
• pinch of fine grain sea salt

Caramel layer:

• 1 cup caramel bits
• 1 1/2 tablespoons heavy cream

Chocolate coating:

• 1/2 cup dark chocolate chips
• 1 teaspoon coconut oil or Crisco

Line an 8″ square pan with parchment paper and set aside. Pour the cereal into a large bowl.

In a small pot, combine the brown rice syrup (or honey and corn syrup), peanut butter, and vanilla over medium heat. Bring to a simmer, stirring frequently, until well combined. Remove from the heat and add the pinch of salt. Pour the mixture over the cereal and stir well. Scoop into the lined pan, wet hands slightly, and spread the mixture evenly. Place in the fridge or freezer while you prepare the caramel.

Combine the caramel bits and cream in a small pot over medium low heat, stirring until smooth. Spread the caramel over the base as evenly as possible. Place back in the fridge or freezer while you melt the chocolate and coconut/Crisco either over the stove on low heat, or in the microwave. Spread the melted chocolate over the caramel layer.

Chill one final time, at least 5 minutes in the freezer, or 10-15 in the fridge, until you can touch the chocolate without it coming off on your hands, but before it becomes super firm. Cut into bars. Chill again until firmly set, then enjoy!