The manufacturing process is very simple, you just need to comply with the methods that we have actually written on this page. The complying with are the stages of how to prepare VEGAN SNICKERS RICE CRISPY TREATS.
The rice crispy layer can be sticky, so to help press it down evenly into the pan, I place a piece of baking paper on top and then press it down with my hands.
I had lightly salted roasted peanuts in my pantry, but you can use raw or unsalted. It’s totally up to you. I will say though that the salt does add to the flavour and would recommend adding a pinch yourself if you do use unsalted.
I like to use at least 70% cacao or darker for the chocolate as the caramel and rice crispy layers add plenty of sweetness. You can also just do one chocolate layer to make this simpler to make. To make it healthier, use a chocolate that’s refined sugar free or fruit sweetened. One of my favourites is Pumpy Jackson, they sweeten their chocolate with only monk fruit!
To cut the slice, I like to run a large sharp knife under warm water then slowly cut through the slice, especially the top chocolate layer. This prevents the chocolate from cracking when cutting.
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:
- Line a 20cm square baking pan with baking paper.
- 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.
Rice Crispy Layer:
- Add coconut oil, rice malt syrup, peanut butter and vanilla extract into a medium saucepan on low heat and cook until just melted.
- Take it off the heat and mix in the rice puffs and stir until they’re all coated.
- Add this into the pan on top of the chocolate, making sure to press it down firmly. Place this in the freezer while making the caramel and peanut layer.
Caramel and Peanut Layer:
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