Vegan Kitchen Sink Cookie Crispies
No bake chocolate peanut butter candies with sweet and salty mix-ins!
Servings: 24
Calories: 181kcal
Ingredients
- 24 Ounces Dark Chocolate, vegan
- 1 Tablespoon Coconut oil
- 3/4 Cup Peanut butter, smooth or crunchy
- 2 Cups Vegan Crispy Rice Cereal, I used Nature's Path
- 1 Cup Quick cooking oats
- 1 Cup Pretzel sticks
- 1/2 Cup Potato chips
- 1/2 Cup Vegan chocolate candies*
- Coarse sea salt for topping
Instructions
- Add the dark chocolate and coconut oil to a large heat proof bowl. Melt using a double boiler, or my preferred method, melt in 30 second intervals in a microwave. Stirring after each interval until the chocolate is melted completely and is smooth.
- Add the peanut butter to the bowl with the melted chocolate and whisk to combine.
- Then add the rice cereal and oats to the bowl.
- Crush up the pretzels and chips and then add them too.
- Add the vegan candies. Now stir everything to fully combine. Coating everything evenly in the chocolate.
- Lay parchment paper over a large sheet pan.
- Scoop dollops of the chocolate mixture onto the parchment paper. About 1-2 tablespoons of the mixture for each dollop.
- Top each with a bit of sea salt if desired.
- Chill until the candies have firmed. This will take about 20 minutes or so.
- Keep in the fridge until ready to serve.
Video
Notes
*I recommend using Unreal candies or Stern's rainbow chips.
Nutrition
Calories: 181kcal | Carbohydrates: 24g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 86mg | Potassium: 303mg | Fiber: 4g | Sugar: 10g | Vitamin A: 21IU | Vitamin C: 0.5mg | Calcium: 32mg | Iron: 4mg