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Salted Caramel Crispy Rice Treats

Salted Caramel Crispy Rice Treats

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes

Try our vegan take on a nostalgic childhood treat. The addition of our Salted Caramel + Chocolate Chips MacroBar® elevates these Crispy Rice Treats to an irresistible level!

Yield: 12 servings

Ingredients

  • 4 cups vegan mini marshmallows
  • 4 tbsp salted plant-based butter
  • 4 ¾ cups rice cereal
  • 2 Salted Caramel + Chocolate Chips MacroBars®, chopped into ⅛” pieces
  • 1/4 cup granulated cane sugar
  • 1/4 cup full-fat coconut milk, room temperature
  • 1/4 tsp pure vanilla extract
  • flaky sea salt

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Directions

1. Line an 8x8” square baking dish with parchment paper.
2. In a large pot over medium heat, add plant-based butter and mini marshmallows, stirring frequently until melted.
3. Once melted, reduce heat to low and stir in rice cereal.
4. Remove from heat and fold in chopped MacroBars.
5. Using a greased spatula, press mixture into prepared baking dish.
6. Let sit at room temperature for 2-3 hours while preparing salted caramel sauce.
7. For the sauce, add an even layer of granulated sugar to a heavy-bottomed pot and heat over medium heat for 2-5 minutes until edges begin to caramelize, immediately turning heat to medium-low.
8. Gently push sugar from edges towards center. Continue melting for another 3-5 minutes until sugar turns a light amber color.
9. Temporarily remove sugar from the heat and add coconut milk - the mixture will bubble for 20-30 seconds. Stir and return to low heat.
10. Simmer for 1-2 more minutes, stirring occasionally. The mixture will be smooth when done.
11. Remove from heat and stir in vanilla extract and pinch of salt.
12. Transfer to a heat-proof, airtight container and let cool at room temperature.
13. Once crispy rice treats are set and sauce is cooled, drizzle over treats. Top with a sprinkle of flaky sea salt, slice, and enjoy!

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Salted Caramel Crispy Rice Treats Try our vegan take on a nostalgic childhood treat. The addition of our Salted Caramel + Chocolate Chips MacroBar® elevates these Crispy Ric… PT5M PT25M PT30M Comfort Food 12 4 cups vegan mini marshmallows 4 tbsp salted plant-based butter 4 ¾ cups rice cereal 2 Salted Caramel + Chocolate Chips MacroBars®, chopped into ⅛” pieces 1/4 cup granulated cane sugar 1/4 cup full-fat coconut milk, room temperature 1/4 tsp pure vanilla extract flaky sea salt
Line An 8x8” Square Baking … Line an 8x8” square baking dish with parchment paper.
In A Large Pot Over … In a large pot over medium heat, add plant-based butter and mini marshmallows, stirring frequently until melted.
Once Melted, Reduce Heat To … Once melted, reduce heat to low and stir in rice cereal.
Remove From Heat And Fold … Remove from heat and fold in chopped MacroBars.
Using A Greased Spatula, Press … Using a greased spatula, press mixture into prepared baking dish.
Let Sit At Room Temperature … Let sit at room temperature for 2-3 hours while preparing salted caramel sauce.
For The Sauce, Add An … For the sauce, add an even layer of granulated sugar to a heavy-bottomed pot and heat over medium heat for 2-5 minutes until edges begin to caramelize, immediately turning heat to medium-low.
Gently Push Sugar From Edges … Gently push sugar from edges towards center. Continue melting for another 3-5 minutes until sugar turns a light amber color.
Temporarily Remove Sugar From The … Temporarily remove sugar from the heat and add coconut milk - the mixture will bubble for 20-30 seconds. Stir and return to low heat.
Simmer For 1-2 More Minutes, … Simmer for 1-2 more minutes, stirring occasionally. The mixture will be smooth when done.
Remove From Heat And Stir … Remove from heat and stir in vanilla extract and pinch of salt.
Transfer To A Heat-Proof, Airtight … Transfer to a heat-proof, airtight container and let cool at room temperature.
Once Crispy Rice Treats Are … Once crispy rice treats are set and sauce is cooled, drizzle over treats. Top with a sprinkle of flaky sea salt, slice, and enjoy!

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