I am not a humongous fan of all the sweets in the world, or I should say, not as much as it seems most people are. I do have my weaknesses though, generally in the form of cheesecakes, ice-cream, and a good old classic rice crispy treat. I used to make pans of these goodies when I was a kid and eat half of it in one sitting, then go back a couple hours later and finish it off. Healthy, absolutely not. Delicious, oh buddy YES.
When I became vegan, marshmallows became a challenge in this recipe because, obviously, they are the main ingredient in rice crispy treats. I tried my hand at a few different methods using nut butters and brown rice syrups and they turned out pretty tasty. However, the texture was not the classic that I grew up loving. I needed that ooey gooey yet crunchy texture to go along with the sweetened rice crisps. The brown rice syrup/nut butter recipes tasted amazing but they had to be kept cold or they kind of crumbled apart<–learned this when I took them to a work bake sale….by the end of the day they were just sticky rice crispies, which I ate the shit out of…but texture wise…I knew I could do better.
Then I discovered a new brand (to me) of vegan marshmallows, Dandies! They do not have to be refrigerated and look and taste exactly like the marshmallows I grew up with. Naturally, I bought a bag and immediately made them into rice crispy treats. Magic in my kitchen, you guys. MAGIC. I say magic for two reasons: 1) the marshmallows worked perfectly in the recipe 2) I didn’t eat the whole pan in one sitting after discovering this fact.
I have realized that since my own personal discovery, the rest of the vegan world has known about these amazing mallows for quite some time. It made me giggle. However, my own journey to childhood rice crispy treats was worth the wait, and I love that I found this on my own…so anyways, here’s the recipe. You know, in case you don’t have a rice crispy box on hand (it is on every box…even generic…tee hee).
- 1 10 oz. bag Dandie's Marshmallows
- 6 cups rice crisp cereal
- 3 tbs vegan butter (I used Earth Balance)
- Melt butter in large pot.
- Once melted add in marshmallows. Melt on low/med heat until marshmallows mostly melted.
- Add in rice crisp cereal and stir until evenly mixed.
- Pour into glass 9x13 casserole dish. Evenly spread mixture, press firmly using spatula or wax paper.
- Let cool completely, slice, and serve. Will keep for 5-7 days.