Sommer's Chocolate Peanut Butter Caramel Crisps (No Bake Cookies
"For some reason I have been craving those Star Crunch cookies from Little Debbie. Be warned these taste little or nothing like them, but I decided to try experimenting with what I knew went well together. I never got a chance to read the ingredients on those Star Crunch cookies, but I have an inkling that they contain dairy or milk ingredients, which my IBS doesn't appreciate. Although I'm very sure the Star Crunch cookies don't have peanut butter in them, I can't resist peanut butter. I love chocolate, love Rice Krispies, love peanut butter, and love caraemel. Why not combine them? One of the recipe ingredients happens to be from a recipe posted on Zaar - Recipe ##108430. If you don't need to worry about (my IBS) dietary restrictions, feel free to substitute the real deal. Btw I totally messed up on the ratios of ingredients, but I couldn't subtract the liquid out and didn't have any more Rice Krispies cereal so this recipe is written exactly as I made it. You might want to lessen the amount of the other ingredients or increase the amount of Rice Krispies. I've incorporated the Non-Dairy caramel sauce into the other recipe ingredients, and in this I've only used half the caramel sauce recipe which yields just over 1/2 cup of sauce. Prep time is cook time, cook time is fridge time. Update: A couple days later, these are still in the fridge and I'm nibbling on them. I strongly advise that you keep these in the fridge or they'll melt, lol. I think I should nickname these 'spoon cookies' because you almost have to eat them with a spoon... almost embarrassed to have posted this, but oh well. I'm sure someone with more experience will have better luck with my ratios. At least the caramel sauce turned out perfectly... lol. Um, edited again to add that if you cook these too long, they end up more chewy and less crispy, especially after refrigeration. Sheesh, I hope someone tries this and makes it better! *lol*"
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
12 cookies
ingredients
- 1⁄4 cup white sugar
- 1⁄4 cup brown sugar
- 1⁄4 cup non-dairy coffee creamer, undiluted (I used Silk brand)
- 1 tablespoon dairy-free margarine (I used Smart Balance with Flaxseed OIl)
- 1⁄4 cup dairy-free margarine (use a bit less if desired, I used Smart Balance with Flaxseed Oil)
- 1⁄4 cup sugar
- 1⁄4 cup soymilk (I use Silk Unsweetened Organic)
- 2 tablespoons cocoa
- 1⁄4 cup peanut butter (Jif creamy is the best imo)
- 1 teaspoon vanilla
- 4 cups crisp rice cereal (Rice Krispies cereal)
directions
- In a medium saucepan combine first 4 ingredients over medium (moderate heat), stirring constantly until sugar is dissolved and mixture is boiling.
- Turn off heat. Mixture will continue to boil, stir often. When caramel sauce has stopped boiling, remove pan from heat and pour sauce into a glass pyrex measuring cup.
- Let sit to thicken a few minutes. You might want to stir occasionally with a fork, but the sauce should be fine (I was just paranoid since I'd never made homemade caramel sauce before).
- Meanwhile, in a large saucepan combine next four ingredients over medium-high heat. As soon as mixture begins to boil, stir in peanut butter and vanilla. Turn off heat and continue stirring to melt peanut butter.
- Stir in crisp rice cereal. Stir in caramel sauce. Combine all well. See note below. I have no idea how much this yields.
- NOTE: At this point I realized that my mixture was going to be too watery. I thought about adding some marshmallows, but decided not to. I had run out of crisp rice cereal. I had planned to drop the mixture from tablespoons onto wax paper lightly sprayed with non-stick cooking spray and then let cool. But the loose consistency demanded that I just spread out the mixture on the wax-paper covered baking sheet. It was a lopsided effort but I spread it out as evenly as possible, making for a thin layer, which I could just cut apart after cooling. Careful, the mix doesn't stay binded very well (oops) but I refridgerated the results for 30 mins and cut off a piece with the edge of a spatula. I thought the taste was very good, sweet and rich. Tastes nothing much like what I was going for but tastes good imo. The 'cookie' completely falls apart so eat carefully, lol! Just have to experiment with the ratios more when I can buy more cereal. Well, hope no one is too disappointed or frustrrated by my poor efforts. :D Have fun!
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Reviews
-
These tasted yummy! I changed things around a bit; for instance, added a touch of butterscotch extract to the caramel, and I reduced the second amounts of sugar and margarine. I spread the mix in an 8 by 8 pan to make thick rice crispie squares. I reccommend keeping them in the freezer, they stay very firm that way. Verdict: this is a fun recipe for anyone to play around with and would be pretty hard to mess up. My friends and I ate more than half the batch in one late-night sitting!! Thanks for inventing and posting :-)
RECIPE SUBMITTED BY
Newest update March 28, 2008; I am so grateful and excited. A wonderful, generous, kind anonymous person gifted me with PM and I can't wait to use all the features. Thank you! I might add a couple notes or links to my page here such as forums I frequent, fave searches, and helpful info. Update March 2008: I was given the opportunity to join my very first recipe swap (I added the banner below, thanks Um Safia) This swap was really fun, interesting, and helpful. Lots of great recipes to choose from and lots of exposure for my own. I thought I'd update this a bit. It's April of 2007 already (wow!) and I might have written the stuff below at least a year ago, and longer. I live in AZ, with a roommate and a nice boyfriend. My roommate has only tried my cooking once, but my bf, bless his heart, tries really hard to tolerate it, lol! He's a good cook in his own right, but me, I'm still a newbie cook at heart. I still enjoy 'zaar and sometimes spend hours and hours on here, as it's still friendly, helpful, and interesting. :) Also, this is late in saying, but I'm supposed to be on an IBS-safe diet consisting of no dairy, egg yolks, caffeine, red meat, too much fat, everything I love, etc.... so I'm working on it, it's taking me years and years, but I've incorporated this kind of diet into my other eating, and if my tummy gets mad at me, well, I only have me to blame. :/
I've been married for almost two years and it's the first time I get to really cook for someone other than myself. (Hehe, I signed up with here not too long after I wrote this, now I'm separated - not because of my cooking lol - but surprisingly found myself again, acting as 'housewife'.) I'm not a great cook, but I do follow after my mother, who tends to estimte her ingredients and taste as she goes, but she and my sister are two of the best cooks I know. The best rule of thumb for seasonings is always add too little, you can always add more, but can't always take away if there's too much. I mostly try other recipes I find, but now and then experiment with whatever I have available if I can't get to the store or am broke, and sometimes come up with pretty good recipes. I also have a hard time cooking usually, it takes me longer than most people as I am legally blind and have no depth perception so sometimes it's hard for me to measure and prepare food. Any of the recipes I post might be estimated unless otherwise stated. Sorry for the inconvenience. :) I found this place doing one of my recipe searches. It looks like a fun place to get recipes. Take care all and happy cooking! :)
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