1/2 c. sugar

1/2 c. firmly packed brown sugar

1/2 c. vegan margarine

1/2 c. peanut butter

1 t. vanilla

3 T. aquafaba (equivalent to 1 egg)

1 1/4 c. white flour

1 t baking soda

1/2 t. salt

1/2 c. Rice Krispies cereal

3 c. Rice Krispies cereal

3/4 c. peanut butter

1 1/2 c. chocolate chips

In a large mixing bowl, cream together both sugars and the margarine. Add 1/2 c. peanut butter, vanilla and aquafaba and mix until combined. Add in the flour, baking soda and salt and mix until combined. Stir in 1/2 c. Rice Krispies.

Press dough into ungreased 15×10 inch baking pan.

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

Cool 15 minutes.

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

Pillsbury Best Cookies Cookbook, p. 88

Yield: 2 dozen cookies.