My version is without dairy and gluten.
This is very similar to the peanut butter cups I love to make but its easier since your not making them individually.
1/2 cup Becel vegan margarine
2 cups icing sugar
1 cup Kellog’s Rice Krispies
1/2 cup homemade gf df sugar cookies (or other cookie of your choice)
1 cup Kraft Smooth Natural Peanut Butter
4 Squares Unsweetened bakers chocolate (microwaved with additional vegan margarine and icing sugar until melted and sweet enough for your taste)
1/2 Cup (around) PC Decadent Chocolate Chips ( may contain dairy FYI)
1. Pulse sugar cookies in a food processor until they are crumb consistency.Combine peanut butter and margarine in a microwave bowl and heating for about 30 seconds, stir. You want it a little melted but not a liquid. Add rice krispies, sugar cookie crumbs, icing sugar and peanut butter mixture in a Kitchenaid mixer or by hand until combined.
2. Line 8×8 or 9×9 baking pan with tinfoil and a little bit of cooking spray. Pour crust mix in and press down, trying to make a flat even compacted peanut butter crust.
3. Melt the bakers chocolate and vegan margarine in the microwave on 30 second or less intervals, stirring each time you stop. Add chocolate chips and let melt. Add 1/2 cup icing sugar and check for sweetness and constancy If its too bitter add more sugar. If its too dry add more margarine.
4. Pour the chocolate topping on the peanut butter crust and refrigerate for 1 hour.
Tip: I often put a lot of my bars in the freezer after the initial cooling session. I like the cool crunch it offers, you may want to give it a try as well.