Tuesday, February 12, 2013

Vegan Crispy Rice Treats

Vegan Crispy Rice Treats
Like the rest of the country, I grew up eating Rice Krispy Treats. They're a classic American dessert in the same way as brownies & sundaes are. But, they're not vegan. The traditional recipe is made with Marshmallows (containing animal bone source gelatin) and large amounts of Butter. Veganized versions usually have Vegan Marshmallows - which are quite pricey. And this is a blog on frugal vegan eating (although I DO love Dandies Marshmallows on occasion - I just don't want to melt them! : )

This is my frugal, vegan version.

This is a perfect treat for a lunchbox, party, or vegan or Lenten potluck dinner.

You might want to press these into heart shaped molds, or cut them with a heart shaped cookie cutter for a Valentine's Day treat.

Sugar and Corn Syrup mixture just before removing from heat.
Vegan Crispy Rice Treats
Before starting:
oil 9x13 pan
Measure 6 cups Crisp Rice cereal into a large, heatproof bowl
Measure 1/3 cup peanut butter (creamy or crunchy) and set aside
Over Medium heat, stir until bubbly and sugar melts:
½ cup brown sugar or turbinado sugar
¾ cup light corn syrup (I imagine Agave would also work, or honey for those who use it but I have not tried either one)
remove from heat and stir in peanut butter (above)
Stir syrup mixture into cereal
* Optional – 1 cup frozen chocolate chips may be added after waiting just long enough that mixture is not horribly hot (perhaps 30 seconds to 1 minute) just before pressing into pan (if not frozen, they will melt in) – read the label to be sure they’re vegan, most semi-sweet ones are.
Press into greased pan with oiled spatula or with a hand covered in waxed paper.
Allow to cool completely, uncovered.
Cut into squares and serve.
If any remain (which is unlikely) store cooled treats in airtight container at room temperature.

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