INGREDIENTS
60 g Dairy-Free plant-based butter
125 g vegan dark chocolate, divided
425 g vegan mini marshmallows
30 g Dutched cocoa powder gluten-free
230 g crispy rice cereal gluten-free
Flakey sea salt to sprinkle (optional)
INSTRUCTIONS
Prepare a 9x13" pan with non-stick spray and parchment paper.
In a large pot, add the butter, 50g of chocolate, all of the marshmallows, and the cocoa powder. Stir constantly until everything is melted together and well combined. Be careful not to let the chocolate sit in the bottom of the pan as it could burn.
Add the crispy rice cereal and quickly stir until all the cereal is well-coated with the chocolate marshmallow mixture.
Spoon the mixture into the prepared pan and gently press down until you have an even layer. Don't press too firmly as this can make the treats hard. Allow the treats to set for 15 minutes to cleanly slice OR enjoy them right away.
If you're slicing into bars, pull the set mixture up and out of the pan. Slice into 15 squares.
Melt the remaining 75g of dark chocolate and drizzle over each bar. I like to add my chocolate to a piping bag fitted with a small, round tip. A ziploc bag will work, too!
Top with flakey sea salt and enjoy!
Store leftover in an airtight container at room temperature
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