Pin It

Vegan No-Bake Peanut Butter Cookie Bars

Hi Friends,

Today was one of those days–THOSE days when you just want to sit out on the back porch and eat peanut butter– with a spoon right out of the jar.

Oh. I’m the only one who thinks about doing that (and may or may not have ever actually done that)?

Seriously, though, raise your hand if your world just wouldn’t be the same without peanut butter. <cautiously raises hand>

IMG_4710

What peanut butter is to me, saltines are to my husband. (Weird, right?) I mean, he loves peanut butter too, but saltines are just special to him. So, what choice did I have but to make this recipe combining our two favorite food loves?

I’ll admit it. Originally, I was hoping this would be like crunchy peanut butter fudge. But really, it is more like a fudgy cookie bar. And I am sooooooooOOOOO okay with that.

IMG_4686

I discovered this recipe idea from Lindsay at Pinch of Yum.com.

IMG_4680

Lindsay’s recipe was simple, easy to follow, and deicious–veganized, of course by yours truly. :) Don’t you just want a bite?

IMG_4681

Of course, you can have a bite! (Or, if you’re like me, a little more than a bite. Ahem!)

Here’s the recipe.

Happy Day!

Vegan No Bake Peanut Butter Cookie Bars

Ingredients

  • 30 vegan saltines (or one sleeve, crushed)
  • 1 cup all natural peanut butter (I used crunchy)
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons vegan margarine (I use Earth Balance.)
  • 1 1/4 cup pure cane sugar (or your choice of vegan sweetener)
  • 1/4 cup almond milk
  • 1 pinch salt

Directions

Step 1
Crush saltines. I just used my fingers.
Step 2
Combine crushed saltines and peanut butter in a large mixing bowl.
Step 3
Place remaining ingredients in a saucepan and mix with a wire whisk until smooth.
Step 4
Place saucepan on medium heat and bring to a boil. Once mixture is boiling, set a timer for 1 minute. When one minute has passed, remove saucepan from heat, and pour your liquid mixture into the bowl of peanut butter and crushed saltines.
Step 5
Line a square glass dish (9 x 9 in) with parchment paper, and press your cookie dough into the pan, until it is relatively smooth on top.
Step 6
Place pyrex dish in the refrigerator for a few hours to set.
Step 7
Turn pyrex dish out onto a flat surface (like a cutting board) and cut your cookie bars to your desired size.
Step 8
Eat 'em!

 

 

 

 

Related Posts Plugin for WordPress, Blogger...

{ 10 comments… add one }

  • Averie @ Averie Cooks March 1, 2013, 3:25 am

    I just wrote a cookbook with 100 PB Recipes and one of the recipe involves Club Crackers and PB. I love the salty/sweet/PB vibe. Your bars look great. I also have two recipes for PB fudge in the book..both you and your hubby would be happy. I love these bars though!

    Reply
    • Lindsay March 1, 2013, 10:52 am

      Averie! I am honored to have such a fabulous blogger as you visit my site. Thanks for coming! Your cookbook sounds fabulous! Where can I get one?

      Reply
  • vegan miam March 1, 2013, 9:39 am

    I am dying for some peanut butter bars!!!

    ♡ rika, vegan miam
    http://www.veganmiam.com
    ★ i travel + i eat vegan blog ★

    Reply
  • Mrs. Herb March 1, 2013, 2:11 pm

    Mmmm! You know you can always get me with a Peanut Butter Recipe! Mr. Herb will be very pleased :-)

    Reply
  • Bobby June 13, 2013, 9:20 pm

    What could be a good option instead of sugar? Thinking something along the lines of apple sauce.

    Reply
    • Lindsay June 13, 2013, 9:37 pm

      Hmm…Have you ever tried sucanat? It is made out of dates, and I think would probably be a better fit for this recipe than apple sauce, since you don’t want something too wet.:)

      Reply
      • Bobby June 13, 2013, 9:46 pm

        That’s a I’ve never heard of that but I will look into it! Yeah I figured apple sauce would be too wet but wanted to get the idea across of what I’m thinking. I like the idea of using a natural sweetener from fruit. At first glance I kind of wondered if this recipe even needs the sugar. Thoughts?

        Reply
  • Ani October 7, 2013, 4:34 pm

    Yes I too was wondering about the sugar. Possibly honey? However you would need the texture of the sugar so if someone succeeds with a healthier optuon, please keep me posted! Thanks!

    Reply
  • Ani October 7, 2013, 5:24 pm

    Ok I have now tasted them and definitely too much sugar for me. I’d drop it to 3/4 cup sugar, use a bit of PB with honey and do a crunchy PB topping with a little salt. Might break it up a bit! But thank you for giving a vegan option!

    Reply
    • Lindsay October 8, 2013, 10:49 pm

      Thanks for your feedback, Ani. :) Yes, this is a verrrry sweet recipe. I love a real treat every once in awhile. I love your ideas of the crunchy PB topping with salt! Sounds delicious! Unfortunately, while, I do occasionally use honey, I don’t include it in my recipes here because it isn’t technically vegan. Maybe I’ll have to try this recipe again with your suggestions using PB and agave nectar? :) Thanks for posting.

      Reply

Leave a Comment