These Vegan Halloween Rice Crispy Treats Are Perfect for Spooky Season
Everyone loves a good marshmallow rice square. It’s an iconic, crowd-pleasing treat that’s sure to be inhaled by trick or treaters, party guests, co-workers, and even Halloween haters (no one can resist that addictive, chewy-crunchy texture and buttery sweetness).
But who wants to use traditional marshmallows these days (which are laced with gelatin, ew!)?! Luckily, it’s 2019, and there are new, improved, cruelty-free options for everything!
Case in point: milkadamia, maker of yummy macadamia-based milks and creamers, just released a new palm oil-free non-dairy buttery spread.
It’s rolling out to Whole Foods stores as we speak — so snag some ASAP and use it to make these yummy, Halloween-inspired spooky season treats!
This recipe comes was dreamed up by the folks at milkadamia, but feel free to get creative. Experiment with shapes and colors, and pass ’em around to prove that #anythingyoucaneaticaneatvegan. A batch of these will cure the Sunday Scaries for sure.
Happy Halloween! πππ
Ingredients:
- 1/4 cup milkadamia Buttery Spread
- 5oz vegan marshmallows (like Dandies)
- 1/2 tsp vanilla
- 6 cups crisp rice cereal
- Halloween cookie cutters
Directions:
- Spray a 9Γ13 quarter sheet baking tray with non-stick spray and set aside.
- Melt buttery spread in a pot and then add the marshmallows.
- Stir until the marshmallows are completely melted and then add the vanilla. (Note: if you want to color your treats, we like ColorKitchen plant-based colorings.)
- Remove from heat and add in the rice crispies and stir until coated with the marshmallow mix.
- Transfer to the prepared tray.
- Place a sheet of parchment paper over the top and use your hands to press it down and spread the rice crispies into the corners of the sheet pan and flatten it along the top.
- Remove the parchment paper and place the tray into the fridge for a few minutes to set. Cut into desired shape(s).
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