White Chocolate & Pumpkin Spice Rice Krispie Squares
Pumpkin spice vegan Rice Krispie squares topped with white chocolate and cinnamon.
Ingredients
Scale
- 1/2 cup vegan butter
- 1/4 tsp cinnamon
- Pinch ground nutmeg
- 283 g Dandies vegan pumpkin marshmallows
- 1 tsp vanilla extract
- 5 cups rice crisp cereal
- Optional: 1 bar iChoc white chocolate bar, melted
Instructions
- Grease a square 8×8 glass or metal baking pan.
- In a large pot on the stove, add vegan butter and heat on low-medium until melted. Add cinnamon and nutmeg and stir to combine.
- Add marshmallows and increase heat, stirring frequently, until marshmallows are melted and gooey. They don’t melt as well as non-vegan marshmallows, but they do get really soft and form a thick ball of marshmallowy goodness. Takes about 8-10 minutes total.
- Add rice crisp cereal and stir to combine.
- Press into prepared square pan. Refrigerate for 1 hour, until chilled.
- Optional: spread melted white chocolate on top and sprinkle cinnamon. Refrigerate another 30 minutes until set. Slice and serve. Enjoy!