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Crispy Rice Treats

Crispy Rice Treats

This is from Vegan Cookies Invade Your Cookie Jar by Moskowitz and Romero.  They are firm, hold together well, and taste just like I remember of the marshmallow ones, only with added flavors of maple and coconut – yum!

Line a 9 x 9″ pan with aluminum foil so that it runs up the sides.  Also cut a piece of parchment so it is larger than 9 x 9 and set aside.  (They called for an 8 x 8 pan but 9 x 9 was quite thick and I think even a 9 x 13 pan would work well and help keep portion sizes down.)

Measure into an extra-large mixing bowl and set aside:

  • 9 c crispy rice cereal (one 10-oz box).  They called for brown, which is a great idea, but it was ridiculously expensive.

Cut into chunks and set aside:

  • 1/4 c margarine

Bring to a boil in a 2 qt. saucepan over medium heat, stirring constantly:

  • 1/3 c maple syrup
  • 2/3 c brown rice syrup

I have to admit that we had a snafu and it was probably closer to a half cup each syrup and yet came out great.

Continue to stir while it boils for 2 minutes, then remove from heat and add margarine chunks.  When they have melted in, stir in:

  • 2-1/2 t vanilla extract
  • 1/4 t almond, maple, or coconut extract
  • pinch of salt

Pour over the cereal and mix for 2 minutes.  Use the spatula to pour the mix into the pan.  It will be heaped up, so use the parchment paper to press it down very firmly.  Too loose and it will fall apart when cut.

Freeze for 2 hours.  Pop it out of the pan, foil and all (I had to use a knife a bit) and cut with a sharp knife on a cutting board.

Those are probably 2″ cubes in the photo.  The four of us each had two pieces, which was less than half the pan, and were stuffed.  So about 20 pieces, 10 servings.  Less-greedy people could probably get at least 12 servings out, especially with a larger pan.

2 Responses to “Crispy Rice Treats”

  1. Oh wow! I must try this! I have been dying for something like this for months but premade vegan ones are near impossible to find!

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