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Vegan Peppermint Rice Crispy Squares

Bring something special to the table with this well-loved recipe.

Servings: 16 squares
Course: Dessert
Cuisine: Vegan , gluten-free

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

    Cup of Yum
  1. In a large microwave-safe bowl, heat at 30 sec intervals the marshmallows and butter until the marshmallows are puffy and melted.
  2. Add the crispy rice cereal and salt and mix until completely incorporated.
  3. 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.
  4. In a small microwave-safe bow, heat at 30 sec intervals the vegan chocolate chips with coconut oil. Stir until melted.
  5. 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.
  6. Chill in fridge to set for at least 30 minutes.
  7. 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.