This is another great recipe from The Joy of Vegan Baking. Anyone who loves the chocolate/peanut butter combo will love this decadent treat. This is definitely a "I can't believe it's vegan" recipe, but honestly, I think all of my dessert recipes are! Every time I've made this recipe I've doubled it because I've found that it just spreads way to thin in the 9 x 13 pan that the recipe calls for. Of course it makes the bars much more dense, but that's how I like 'em! I'd recommend doing the same or making the recipe as it is but using a smaller pan.
2 cups crispy rice cereal, crushed
1 1/2 cups natural peanut butter
2 cups confectioners' sugar
1/2 cup plus 2 tbsp. Earth Balance butter, melted, divided
1 tsp. vanilla extract
1/2 cup nondairy semisweet chocolate chips (I just use a whole bag)
1. Generously butter a 9 x 13-inch baking pan (but don't forget this is a no-bake recipe so any big clumps of butter aren't just going to melt in to the bars, they're going to just sit there and be gross - so spread evenly!)
2. In a large bowl, combine the cereal, peanut butter, confectioners' sugar, 1/2 cup of the butter, and vanilla. Press the mixture into the prepared baking pan.
3. In a small saucepan (or double boiler) melt the chocolate chips and the remaining 2 tbsp. of butter, stirring constantly, Remove from the heat.
4. Spread the chocolate mixture over the top of the peanut butter mixture. Set aside for 1 to 2 hours to set. (I recommend keeping these in the fridge so that: A. You can eat them faster, and B. They won't get all melty).