Vegan Puffed Rice Crispy Treats

Puffed Rice and Millet Tossed with Roasted Peanuts All Coated in Vegan Melted Marshmallows and Dark Chocolate

Ingredients

6 tbsp vegan butter (Earth Balance)

6 oz Puffed Rice

6 oz Puffed Millet

20 oz Vegan Mini Marshmallows (Dandies)

1 cup chopped roasted peanuts

Vegan chocolate

Procedures

On separate baking sheets, roast the puffed millet, puffed rice, and peanuts in an oven at 350 degrees Fahrenheit for 7 to 9 minutes or until golden brown and toasted. Remove the peanuts, puffed millet, and puffed rice from the oven when they are finished toasting. Grease and line a 9x13 inch pan with vegan butter and parchment paper and set aside.

In a large pot, add the vegan butter and bring to a medium heat. Once the butter is melted, add the marshmallows to the pot. Stir continuously until all the marshmallows are melted.

Turn off the heat and add the puffed millet, puffed rice, and roasted peanuts. Stir until everything is well coated in the melted marshmallows. Dump everything out into the greased and parchment paper lined 9x13 inch pan. Using a piece of greased parchment paper, press the puffed rice cripsies down into an even and smooth layer. Set the pan aside and let the puffed rice crispies to completely cooled.

In a double boiler, heat to medium heat and add the chocolate. Double boil the chocolate until it is completely melted. Pour the melted chocolate over the puffed rice crispy treats and smooth out with an offset spatula or with a butter knife.

Place the puffed rice crispies in the fridge to chill for at least 2 hours or until the chocolate is chilled and hardened. Once the chocolate is completely hardened, remove the puffed rice crispies from the fridge. Remove them from the pan and place on a cutting board and cut into squares. Serve and enjoy! Keep in the fridge to preserve.