This recipe was inspired by my non-vegan friend who has won the hearts and stomachs of all of my friends with these yummy cookies. Unfortunately his version wasn’t vegan and I wasn’t going to miss out, I had to try them!
These treats ended up being the only successful thing I did on Vegan Baking Day (the Last Friday in September for those who doubted me *cough* GRANT *cough, cough*). Although they technically aren’t a baked good, I figured they would be perfect for a Vegan Bachelor recipe. I mean.. my wonderful bachelor friend is the one who makes them! So after running out of baking powder and under baking a cake I thought would be soooo good, these cookies were my only and last hope.
So taking his non- PETA approved treats of Peanut butter sandwiched between ritz crackers and coated with chocolate bark, I did some Biscuit Batches magic and made them oh so vegan friendly.
And here’s what I did.
1- 12 oz bag of vegan Semi-Sweet Chocolate Chips
About 24 vegan friendly Golden Round Crackers (something similar to the ritz cracker)
1 can of Coconut Milk, placed in refrigerator over night prior to making cookies
1/2 C. Powdered Sugar
1/4-1/2 C. Creamy Peanut Butter
1 t. Vanilla
1. Remove coconut milk can from the fridge. Skim off the thick cream from the top of the can and put into a mixing bowl. With a stand mixer or electric mixer whip the cream until it becomes fluffy and thick (like you would whipping cream).
2. Mix in the powdered sugar, slowly. When sugar is incorporated fold in the peanut butter and vanilla.
3. Let it cool in the refrigerator for about 20-30 minutes.
4. In a medium sized bowl, melt the chocolate. You can use the microwave or a double boiler*. If using microwave, stir every 30 seconds so the chocolate doesn’t burn.
5. Once chocolate is melted make a sandwich with the peanut butter filling and 2 crackers. Place the sandwich gently in the melted chocolate and make sure the whole things get fully coated. Remove with a fork taping the handle of the fork gently on the side of the bowl to remove any access chocolate from the cookie.
6. Repeat until all the chocolate is gone.
7. Place the cookies on a sheet of wax paper.Let cool for about 1-2 hours.
8. When the chocolate has hardened, they are ready to eat!
When the chocolate is still hot, top with nuts or raw sugar.
Make these super chocolaty by adding 1/4 cup of cocoa powder to the peanut butter. filling.
Instead of having the cooking cool on waxed paper, line a cupcake pan with cupcake wrappers. Place the chocolate covered cookies in a wrapper and cool. If they are individually wrapped you can give them away as gifts!
* What is double boiling? How do you melt chocolate using this method? Check this out!