Wheat and Dairy Free Vegan Candy Bars

There is something about all the nice weather we have been having that has put me in the mood for picnics and treats that are cut up into portable, sturdy squares. The brownies I made a few days ago are, for me, the ideal and defiantly uni-flavored treat. Some days, however, require a bit more dimension of texture and taste.

This recipe is the result of compiling several recipes together along with my nostalgic, no doubt inaccurate, recollections of bake sale Rice Krispies squares. A key part of this square is the texture: What I remember of Rice Krispies squares were the gooey-ness that came from the marshmallows. A quick caramel syrup mixed with the puffed rice cereal will create a base layer that, when cut, will be the consistency of dust. To keep the bars nice and chewy but still strong enough to support the peanut butter and chocolate layers, I've created a soft caramel to use here. If you would like to up the peanut butter factor and the softness, you can also add in a few tablespoons or so with the corn syrup. If it's more chocolate you're after, melt a few ounces and stir that into the peanut butter middle layer. 

And, just to keep things from becoming monotonous, I've cut these layered goodies into triangles. 

Makes aprox. 12 bars. 

BAR INGREDIENTS:

Base:

2 cups of wheat free puffed rice cereal

1/2 cup sugar

1/2 cup water

2 tsps corn syrup

2 tbs vegan margarine

2 tbs milk alternative

Peanut Butter Middle:

1 cup smooth peanut butter

3 tbs margarine

3/4 cup icing sugar

1 tsp vanilla 

aprox. 2 tbs milk substitute

sprinkle of salt (optional)

Chocolate Topping:

3/4 cup chocolate chips

1 tsp corn syrup

aprox. 4 tbs milk substitute 

BAR INSTRUCTIONS:

Line a 9 x 9 pan with tin foil and lightly oil. In a heavy sauce pan, combine the sugar and water. Bring to a boil while stirring. Using a candy thermometer, boil the syrup until it reaches the soft ball stage. If you don't have a candy thermometer, after five minutes drop a dollop of the syrup into a glass of luke warm water. The syrup should become malleable and soft. This recipe isn't too fussy though, just try to avoid burning the caramel. When it is ready, remove from the heat and add the corn syrup, milk substitute, and the margarine. It will boil furiously and then become a lovely caramel. Add the puffed rice and stir to coat. Press the caramel rice into your pan and using your finger press the cereal into an even layer. 

While this is cooling, mix together the peanut butter and margarine until smooth. Add the vanilla and icing sugar and then the milk as you need it to make the mixture spreadable. Cover the rice layer with this mixture and then pop it into the freezer until firm, or about fifteen minutes. 

Melt the chocolate chips and add the corn syrup. Stir until it becomes a paste. Add the milk substitute one tablespoon at a time to create a glossy icing. You may need more or less milk substitute. Take the first two layers out of the freezer and spread the chocolate mixture on top. The cold will make the chocolate firm up quickly. 

Cut into squares (or triangles) using a serrated knife. To keep the caramel soft, wrap the tin tightly. The squares will keep for five days or so.