1 cup vegan margarine
3/4 cup of dry sweetener
1 tablespoon molasses or maple syrup
3 tablespoons smooth all natural peanut butter
1 teaspoon pure vanilla extract
2 cups rice crispy cereal
1 tablespoon smooth all natural peanut butter
1 tablespoon cocoa
1 tablespoon whole wheat flour
Combine all of the first 5 ingredients in a small saucepan and stir until it comes to a boil. Reduce heat to low and let sit; no longer than ten minutes otherwise it will be too thick. Combine the rice crispies, the cocoa and the whole wheat flour in a mixing bowl. Pour wet mixture from saucepan into the dry ingredients. Mix well. Add the extra tablespoon of peanut butter. Mix well. Line a small brownie pan with aluminum foil or a cookie sheet. No need to grease. Push the mixture into the pan, packing it down so it is nice and firm. Refrigerate. For best results, if you haven't already eaten the mixture, let refrigerate over night. Cut into squares and serve. Makes 1 pan.
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