Easy Vegan Scotcheroos (No-Bake!)

Step 1

Line an 8 x 8-inch (or similar size) baking dish with parchment paper and set aside.

Step 2

BARS: In a small saucepan over low heat, combine the maple syrup and coconut sugar. Heat, stirring continuously, until the coconut sugar has dissolved, about 1-2 minutes. Add the peanut butter and vanilla and mix again until well combined and warmed through, another 2-3 minutes. Transfer the mixture to a large heat-proof mixing bowl and add the crispy rice cereal. Mix gently until fully incorporated.

Step 3

Transfer the bar mixture to the parchment-lined baking pan, spread, and press into an even layer.

Step 4

TOPPING: Add the chocolate chips to a small heatproof bowl and set nearby. To your now empty saucepan (or a separate clean one) add the vegan butter, coconut cream, coconut sugar, vanilla, and salt. Heat over medium-low heat, stirring constantly with a spatula or spoon until the coconut sugar is melted and the mixture is just beginning to bubble on the edges, about 3-4 minutes. Once lightly bubbling, remove from the heat and carefully pour the hot butter mixture over the chocolate chips. Cover the chocolate chips with a lid or plate and let sit for 5 minutes, then mix well with a spatula until glossy and smooth.

Step 5

Pour the chocolate mixture over the rice bars and spread to evenly cover. Then chill in the refrigerator for ~1 hour, or until the chocolate is set and no longer shiny. Carefully remove from the pan and gently peel away the parchment paper. Cut into bars and enjoy! Leftovers keep in a sealed container in the refrigerator for 4-5 days or in the freezer for up to 1 month.