1 c. sugar

1 c. firmly packed brown sugar

1 c. soy-free vegan margarine (2 sticks)

1 c. peanut butter

2 t. vanilla

6 T. aquafaba (equivalent to 1 egg)

1 1/2 c. white flour

1 c. white whole wheat flour

2 t baking soda

1 t. salt

1 c. Rice Krispies cereal

3 3/4 c. Rice Krispies cereal

1 1/4 c. peanut butter

15 oz. chocolate chips

In a large mixing bowl, cream together both sugars and the margarine. Add 1 c. peanut butter, vanilla and aquafaba and mix until combined. Add in the white flour, white whole wheat flour, baking soda and salt and mix until combined. Stir in 1 c. Rice Krispies.

Press dough into two ungreased 15×10 inch baking pans. Don't worry if the layer of dough seems a little thin in the pan; they rise quite a bit. Just make sure you get the dough evenly spread out over the whole pan, and that it fills the whole bottom of the pan with a thin layer.

Bake at 350 degrees for 12-17 minutes, until golden brown and puffy.

Cool 30 minutes.

Make the topping: in a saucepan over low heat, melt the chocolate chips and 1 1/4 c. peanut butter together. Stir in 3 3/4 c. Rice Krispies. Spread topping gently over the cooled cookie dough. Allow to cool completely before cutting into bars.

Since this is a recipe I do for the ale, I've doubled the original recipe to make an ale-sized quantity of bars (I cut them into relatively small bars also; 24 per pan). If making this for yourself you might want to do the same because they're delicious, or you could just make half a recipe.

I like to make this with part white flour and part white whole wheat flour, but you can make it with all white flour (not surprisingly), or even all white whole wheat flour.

I have also made this with gluten-free flour. They came out a bit more crumbly, as I recall, but they worked okay.

If making this non-vegan, use 2 eggs and 2 sticks of butter in place of the aquafaba and the vegan margarine.

Pillsbury Best Cookies Cookbook, p. 88

Yield: 4 dozen cookies.

Last updated: 7/6/25