oh dear it's been a while since i've updated! probably because i pretty much never go on the computer at home anymore. i used to spend a ton of time on the computer so it's a weird shift i guess. i've become super obsessed with reading.
well i've always been a reader, but while i was in school i felt guilty for reading so would rarely read anything. but since i finished school last summer, got my ereader and discovered good reads, i have been devouring books like no other!
i read before work, on my breaks at work, after work, while in the car driving to the grocery store (with my husband driving of course, though i'd be lying if i told you that i've never thought about reading while being stuck in traffic on the highway coming home from work), and pretty much anywhere i can. i've read around 100 books in the last 9 months. (though i've also stopped watching as much tv as it gets in the way of my reading time!!)
now that the weather in vancouver is finally starting to feel like summer, i have to remind myself to put my ereader down and go out for a walk or hike.
i suppose these are a healthier rice crisp style bar (and are vegan), but when you can't stop eating them like me then they become less healthy?? i think ate most of the pan myself. i love the combination of peanut butter and chocolate and crunchiness from the rice crisps. this is a great summer treat because you don't have to turn on the oven and you eat them cold!
if these sound good, you might also like:
chocolate coconut snowballs
peanut butter squares with milk chocolate and oats
marshmallow crunch brownie bars
no bake peanut butter chocolate crispy bars
adapted from oh she glows
makes 16 squares
1/2 cup all natural peanut butter
1/2 cup brown rice syrup
2 tsp pure vanilla extract
1/4 cup unsweetened almond milk
1/2 cup sifted cocoa powder
3 cups crisp rice cereal
1/2 cup non-dairy chocolate chips
1/2 cup dark chocolate chips
1 tsp coconut oil
1 cup all-natural peanut butter
prepare an 8 inch square pan with parchment paper or aluminum foil.
in a pot on the stove over low-medium heat, whisk together the brown rice syrup, vanilla, almond milk and cocoa powder. stir and heat until mixed and smooth.
put the rice crisps in a large bowl, and pour the brown rice syrup mixture over top. quickly stir together, then add the 1/2 cup chocolate chips. spread the mixture in the prepared pan. smooth and press down. put it in the freezer for at least 10 minutes.
make the fudge topping next. melt the chocolate chips and coconut oil in the microwave for 30 seconds. remove and stir. if not melted, microwave for another 15-30 seconds. remove and stir until smooth, then add in the peanut butter. stir until smooth.
remove the pan from the ferezer and pour the fudge over top, spreading evenly. put the pan in the refrigerator or freezer to firm up (about 45 minutes in the freezer or longer in the refrigerator). cut into squares.