Vegan Rice Krispie Marshmallow Squares

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After an exciting trip to Aldi last week, Mat stocked up on marshmallows and rice krispies to curb his peter pan sweetie cravings.

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Of course, I whipped up these pastel pink treats for Mat to bring to his friend for their ‘X Box’ day, aren’t I a good girlfriend?! And I know, they never grow up, do they?!

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Anyway, the reviews are good, I’ve got a cake sale on Friday and I think these may just be on the menu, so cheap, easy, quick and minimally messy to make!

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Not suitable for Vegetarians or Vegans unless gelatine free marshmallows are used!

Ingredients: Cuts in to at least 20 squares

  • 3 tbsp vegan margarine or coconut oil
  • 285g/10 oz vegetarian marshmallows, any shape, size or colour
  • 180g/6 cups puffed rice cereal (such as rice krispies or brown puffed rice)
 

Method:

  • Melt the margarine or coconut oil in a large saucepan, (largest you’ve got or do in batches if you don’t have a large enough pan) over a low heat. Add the marshmallows and stir until everything’s completely melted, and you have a beautifully smooth, shiny, glossy mixture without any lumps of marshmallow remaining, then remove from the heat.

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  •  Next add the rice cereal and stir until well coated.
  •  Using a greased spatula, press the mixture evenly into a 13″ x 9″ x 2″ lined baking tray.
  •  Allow to cool completely before cutting in to squares with a sharp knife.
*I found it easier to cut these after chilling them in the fridge.
 
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Nutrition based on 20 servings;
Calorie Count :: New Recipe

Adapted from Kellogs

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This entry was posted in Bars and slices, Cake Sale, Desserts, Egg-free, vegan and tagged , , , , , , . Bookmark the permalink.

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