I am sure most of us fondly remember Rice Krispies Treats from pre-vegan days. When I was a teenager, my cousin and I would regularly make a big pan of the gooey goodies and scarf down the whole thing, long before it had cooled.
Now my diet and my tastes are totally different, but it is still a lot of fun to make and share veganized crispy rice treats with others. They are quick and easy to prepare … which is handy when you do not want to wait 12-15 minutes for cookies to finish baking or to bother icing cupcakes.
– Justin Van Kleeck
Crispy Rice Treats
1 10 oz. bag (approx. 3 cups) vegan marshmallows
½ cup vegan butter or coconut oil (use refined coconut oil if you do not want a coconut flavor)
4 cups crispy brown rice cereal (we use Erewhon brand)
Lightly oil an 8×8 pan. Combine marshmallows and margarine in a saucepan. Cook over medium
heat until marshmallows are completely melted. (If using coconut oil, use a lower heat setting to avoid burning the oil.)
Add rice cereal and stir until combined.
Transfer mixture to the pan and press down to make an even surface. Place on a cooling rack and allow to cool completely before cutting and serving.