Sommer's Chocolate Peanut Butter Caramel Crisps (No Bake Cookies

• 14 cup white sugar
• 14 cup brown sugar
• 14 cup non-dairy coffee creamer, undiluted (I used Silk brand)
• 1 tablespoon dairy-free margarine (I used Smart Balance with Flaxseed OIl)
• 14 cup dairy-free margarine (use a bit less if desired, I used Smart Balance with Flaxseed Oil)
• 14 cup sugar
• 14 cup soymilk (I use Silk Unsweetened Organic)
• 2 tablespoons cocoa
• 14 cup peanut butter (Jif creamy is the best imo)
• 1 teaspoon vanilla
• 4 cups crisp rice cereal (Rice Krispies cereal)

1. In a medium saucepan combine first 4 ingredients over medium (moderate heat), stirring constantly until sugar is dissolved and mixture is boiling.
2. Turn off heat.
3. Mixture will continue to boil, stir often.
4. When caramel sauce has stopped boiling, remove pan from heat and pour sauce into a glass pyrex measuring cup.
5. Let sit to thicken a few minutes.
6. You might want to stir occasionally with a fork, but the sauce should be fine (I was just paranoid since I'd never made homemade caramel sauce before).
7. Meanwhile, in a large saucepan combine next four ingredients over medium-high heat.
8. As soon as mixture begins to boil, stir in peanut butter and vanilla.
9. Turn off heat and continue stirring to melt peanut butter.
10. Stir in crisp rice cereal.
11. Stir in caramel sauce.
12. Combine all well.
13. See note below.
14. I have no idea how much this yields.
15. NOTE: At this point I realized that my mixture was going to be too watery.
16. I thought about adding some marshmallows, but decided not to.
17. I had run out of crisp rice cereal.
18. I had planned to drop the mixture from tablespoons onto wax paper lightly sprayed with non-stick cooking spray and then let cool.
19. But the loose consistency demanded that I just spread out the mixture on the wax-paper covered baking sheet.
20. It was a lopsided effort but I spread it out as evenly as possible, making for a thin layer, which I could just cut apart after cooling.
21. Careful, the mix doesn't stay binded very well (oops) but I refridgerated the results for 30 mins and cut off a piece with the edge of a spatula.
22. I thought the taste was very good, sweet and rich.
23. Tastes nothing much like what I was going for but tastes good imo.
24. The 'cookie' completely falls apart so eat carefully, lol!
25. Just have to experiment with the ratios more when I can buy more cereal.
26. Well, hope no one is too disappointed or frustrrated by my poor efforts.
27. :D Have fun!

white sugar, brown sugar, nondairy coffee creamer, margarine, margarine, sugar, soymilk, cocoa, peanut butter, vanilla, crisp rice

Taken from www.food.com/recipe/sommers-chocolate-peanut-butter-caramel-crisps-no-bake-cookies-289292 (may not work)