1 1/2 cup Sucanat
1 1/2 cup Brown Rice Syrup
1/2 pound earth balance Spread (45 oz.)
1 1/4 cup peanut butter
1 tsp. baking soda
1/2 tsp. extra fine sea salt
1 tbsp. egg replacer
2 tbsp. water
2 cups rolled oats
11 1/4 cups crispy brown rice cereal
4 cups semi sweet chocolate chips
2 tbsp. safflower oil
DirectionsIn a medium size heavy bottom stock pot combine sucanat, brown rice syrup, peanut butter and earth balance. Cook over medium heat until melted. This process goes quick, keep a close watch not to scorch or burn.
Add in baking soda, salt, egg replacer that has been dissolved in the 2 tbsp. of water. Continue to cook for another minute or two just until the mixture begins to thicken.
In a large mixing bowl, pour the rice cereal and carefully add the hot peanut butter mixture.
Line two large cookie sheets with parchment paper. Be sure to spray tray and parchment paper with non stick spray to ensure the mixture does not stick to the tray. Pour mixture on to cookie sheet and spread as evenly as you can on each tray. Bake both trays in the oven at 350 for 10- 12 minutes rotating the trays around in the oven to allow even baking about half way through cooking time.
Another option to cook the mixture, using large cookie cutters of your choice, spray each cookie cutter, and fill with mixture. carefully place cut outs on a lined sheet tray. Follow the same cooking instructions listed above. Repeat these steps until all the mixture is used.
Remove from the oven about set aside to cool.
Using a small saucepan with a small amount of water brought to just low simmer. In a medium size bowl combine semi sweet chocolate and canola oil. Cook chocolate over the double broiler just until melted. Remove chocolate from double broiler and top the cooked peanut butter mixture. Allow chocolate to set before serving, about 45 at room temperature, or refrigerate for 30 minutes.