Gluten Free Chocolate Hazelnut Crispy Treats

By tinathorn

Ingredients

• 4 tbsp vegan margarine
• 1/4 cup chocolate hazelnut butter, homemade or Justin’s
• 1 tsp vanilla bean scraped, or vanilla bean paste
• 10 oz Dandies vegan marshmallows
• 5 1/2 -6 cups gluten free crispy puffed rice cereal
• 1 cup vegan chocolate chips
• 1 tsp coconut oil
• sprinkles

Details

Adapted from manifestvegan.com

Preparation

Step 1

Measure out about 5 1/2 cups puffed rice cereal and place into large bowl. (Reserve about half a cup to add at the end in case they seem too “wet”. My marshmallow mixture worked perfectly mixed with 6 cups of rice, but depending on exact ingredients used… such as the hazelnut butter’s consistency, this could vary.
Generously grease up a 9″ x 11″ or similar sized pan with margarine (on the bottoms and the sides).
Over medium heat in large saucepan melt together margarine and hazelnut butter.
Stir in vanilla bean paste and marshmallows.
Reduce heat ever so slightly and let marshmallows melt and merge well with the butters, stirring often. Now, just so you guys know–when I made these as a kid (and as a big kid) with regular marshmallows, I distinctly remember the marshmallows melting into a super liquidy type consistency. That won’t exactly happen here… the marshmallow mixture will remain fluffy the entire time, but all the individual marshmallows and other ingredients should homogenize. It will look more like brownish marshmallow fluff at this point.
When all marshmallows have been fused into one giant marshmallow-like blob, quickly stir in with cereal until everything is well mixed (after it cooled briefly I used my hands, lightly greased with margarine, to gently mix it all together super well). This takes a bit of finesse, but not much. If the mixture seems too sticky or wet, add up to 1/2 cup more rice cereal.
Transfer marshmallow/crispy combo into the greased pan and spread out until flat and even.
Place in fridge to firm up.
Cut into squares, either bite sized or bigger.