These Vegan Peanut Butter Squares With Caramel Icing are most definitely special occasion squares - perfect for Christmas! They are chewy and delicious, thanks to the winning combo of cereals and peanut butter. They are definitely on the sweet side - ideal for the person with a solid sweet tooth (and good dental habits!). If you don't like your squares so sweet, omit the caramel icing and drizzle a bit of melted chocolate over the top - just enough to pretty up your cereal squares.
These are no bake squares - you simply melt together brown sugar, brown rice syrup and peanut butter, stir in vanilla and combine this sweet liquid mix with the cereals. (I used Nature's Path corn and rice cereals because they're organic and gluten free.)
As you stir the peanut butter mixture over the stove, you will be rewarded with the scent of peanut-buttery goodness! It smells amazing. The ratio of peanut butter to cereal is high in these squares so you get a good strong peanut butter flavour. (You could use another nut butter if you prefer too.)
Press this mixture into a pan and let it cool. Whip together the simple caramel icing. Spread it on the base, sprinkle with festive candy sprinkles and then you are good to go! Except you have to wait for it all to cool before you can cut your vegan peanut butter squares. That's the hardest part. If you're like me, you'll cut them too soon so they crumble apart. (I do it all the time!)
Are you a fan of peanut butter? Have you done your holiday baking yet?
Vegan Peanut Butter Squares With Caramel Icing
Cook Time: no bake
Keywords: no bake dessert vegan squares
- 2 cups flaked corn cereal
- 1 cup crispy rice cereal
- 1/2 cup brown sugar
- 1/2 cup brown rice syrup
- 1 cup peanut butter
- 2 tsp vanilla
- 3/4 cup brown sugar
- 4 Tbsp coconut coffee creamer
- 2 Tbsp vegan margarine
- 3/4 cup icing sugar (aka powdered sugar/confectioner's sugar)
- Sprinkles (optional)
Line an 8"x8" pan with parchment paper.
Add the cereals to a large bowl.
In a medium pot over medium heat, mix together the brown sugar, brown rice syrup and peanut butter, stirring until smooth.
Remove from heat and stir in vanilla.
Stir liquid ingredients into cereals. Spread into prepared pan and press down evenly. Cool.
In a medium pot, combine brown sugar, coconut coffee creamer and margarine. Bring to a boil while whisking. Allow mixture to boil for two minutes. Turn heat to low and stir in icing sugar until smooth.
Remove from heat and let rest for a few minutes until the icing begins to thicken.
Spread evenly over squares. Sprinkle with candy sprinkles if desired.
Allow to cool. Remove from pan using edges of parchment paper and cut gently into squares. (Run the knife under hot water before cutting to minimize crumbling.)
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