Vegan Peppermint Rice Crispy Squares
Servings: 16 squares
Ingredients
- 1 bag 283 g vegan peppermint marshmallows (I used Dandies)***
- 1/3 cup vegan margarine I used vegan Becel
- 6 1/2 cups vegan crispy rice cereal avoid D3 in the ingredients, and malt barley if you're looking to avoid gluten
- 1/4 tsp kosher salt
- 2 cups vegan chocolate chips
- 2 tsp coconut oil
- 2 candy canes crushed
Instructions
- In a large microwave-safe bowl, heat at 30 sec intervals the marshmallows and butter until the marshmallows are puffy and melted.
- Add the crispy rice cereal and salt and mix until completely incorporated.
- Transfer to a parchment paper-lined 8x8 square pan and press mixture in firmly. Chill to set in the fridge for 2-4 hours (I did it overnight). Cut into 16 squares.
- In a small microwave-safe bow, heat at 30 sec intervals the vegan chocolate chips with coconut oil. Stir until melted.
- Dip the rice crispy squares in chocolate and shake off the excess. Put on a plate (or baking sheet that will fit in the fridge), chocolate side up. Sprinkle the crushed candy cane on top.
- Chill in fridge to set for at least 30 minutes.
- Serve immediately! Store in the fridge, chocolate may melt at room temperature.
Notes
***Alternatively, if you don't have access to peppermint marshmallows, use regular vegan marshmallows and a dash of peppermint extract. 1/2 tsp would suffice.