Ingredients
The following ingredients have 4 Servings
- 4 tablespoon vegan butter ((plant-based butter))
- 10 ounces vegan marshmallows (large, or use 12 ounces for extra gooey treats)
- 1 teaspoon vanilla extract
- salt (pinch of salt - we use pink himalayan salt which has healthy trace minerals)
- 6 cups crispy rice cereal (make sure it is vegan and gluten-free)
Instruction
- Prepare an 8 x 8 inch baking pan by spraying it with cooking oil. Cut a piece of parchment paper to fit and line the bottom of the pan. The oil helps the paper to stay in place.
- In a large pan, heat on low heat the butter and marshmallows (may need to cover it to help it melt). Using a spatula, stir frequently until melted, about 5-7 minutes, then mix in the vanilla extract and a pinch of salt. Make sure to melt the marshmallows as much as possible, even smashing them and breaking them apart with the spatula to melt easier.
- Add the crispy rice cereal and mix to coat with the melted marshmallow.
- Transfer the rice crispy mixture to the prepared pan. Using a spatula, press the mixture down until flat, working quickly as it cools. Let it cool completely before slicing into 12 squares. Store in individual bags for a grab-n-go snack or in a sealed airtight container on the counter.
