Obviously, I am on a major baking kick. Didn't I say I loved to bake, especially when it's cold and dreary outside and it's warm and good-smelling inside my kitchen?! I love nothing more than poring over my cookbooks and creating delicious treats that I get to share with friends, family, housemates and coworkers.
Today, I was rummaging around in my pantry and fridge when I noticed that I had all the fixings to make these Rice Krispy knock-offs. I've made them vegan once before, but not with Dandies marshmallows (I used a vegan marshmallow creme instead). This time, however, I could follow the recipe from the Rice Krispy website to a T, using vegan substitutions.
The recipe and method is really quite simple. Plus, there are only three ingredients. THREE! No wonder it's such a favorite among children and parents alike.
I made a small batch, but feel free to double all the ingredients if you're making these for a larger group.
3 T. Earth Balance butter
2 cups Dandies marshmallows
2 cups Arrowhead Mills puffed rice cereal
- Over medium-low heat, melt the butter and marshmallows in a pan on the stove. Mix together until very smooth.
- Remove from heat. Add the puffed rice cereal and combine well. Spread into a separate pan and cool. Cut into squares and serve.