Friday, March 8, 2013

Vegan Rocky Road Bars


THESE!

This is what I have been craving without even knowing it!



Rocky road bars were one of my favourite things as a child but they sort of dropped out of my thoughts for the longest time (we're talking years here!) until Caitlin bought me some Dandies Vegan Marshmallows for Valentine's Day :) - best sister evarr!!



I think the cuteness of these with the sprinkles and the marshmallows peeking out just speaks for itself. Because you know cuteness = yummy ;)



The original recipe didn't have a graham crust but we added one because we wanted a little crunch. So we just layered some crackers in the bottom of the dish before getting everything else together.

You can omit the graham crackers to make these gluten-free.



No Bake Rocky Road Squares 
adapted from The Misfit Baker
6 tbsp Melted Coconut Oil
1/4 tsp Salt (omit if using salted peanut butter)
3 cups Semi-Sweet Chocolate Chips 
1 cup Smooth Natural Peanut Butter 
2 tsp Vanilla Extract
4 cups Crisp rice
3 cups Vegan Marshmallows 
Enough graham crackers to line the bottom of baking pan
Sprinkles (optional but not really...j/k)


Directions
Grease a 13 x 9 inch baking pan. Set aside.
In a large pot, stir the salt into the oil. Add the chocolate chips and melt over low heat, stirring constantly. Add peanut butter and stir until smooth and well mixed.
Remove from heat and stir in vanilla. Add cereal and marshmallows and quickly stir in, until completely coated… Avoid over stirring, as your marshmallows may dissolve.
Press chocolate mixture into the prepared pan over top of graham crackers. Garnish with sprinkles.
Refrigerate for 30 – 60 minutes until firm
Slice and serve.
Store in the refrigerator.

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