Rice Krispies Caramel & Chocolate

These caramel and chocolate Rice Krispies squares are a delicious vegan treat, perfect for a sweet snack. Easy and quick to make, they combine creamy sweetness with a crunchy texture for everyone to enjoy. Great for sharing with family and friends!

Ingredients

- ½ cup Vegan unsalted butter
- ½ cup packed Brown sugar
- 3 tablespoons Coconut sugar
- 1 bag Vegan marshmallows (283g)
- 1 tablespoon Plant-based milk, to loosen if needed (optional, see note)
- ½ teaspoon Vanilla extract
- 1 serving of Vegan Pro Butterscotch (about ⅓ cup)
- 4 cups Rice Krispies cereal
- ⅓ cup Chocolate
- 1 teaspoon Coconut oil

Method

1- In a large heavy-bottomed saucepan, melt the vegan butter over medium-low heat.

2- Add the brown sugar and coconut sugar. Stir well. Heat gently until the mixture starts to bubble lightly and the sugars are fully dissolved, about 3 to 4 minutes, stirring constantly.

3- Reduce heat to low and add the vegan marshmallows. Stir until completely melted and the mixture is smooth. Vegan marshmallows tend to be very sticky and create a thicker mixture; if you want to soften it, you can add a little plant-based milk.

4- Remove the pan from heat. Stir in the vanilla extract and Raw Nutritional Caramel Butter protein powder. Mix well to combine (you can use a whisk to avoid lumps).

5- Add the Rice Krispies cereal and stir until all the cereal is well coated with the sweet mixture.

6- Pour the mixture into a 20 x 20 cm (8 x 8 in) square pan lined with parchment paper. Press lightly to compact and smooth the surface.

7- Melt the chocolate with the coconut oil.

8- Drizzle the melted chocolate on top and let cool completely at room temperature.

9- Serve and enjoy!

Notes and Storage Tips

- Vegan marshmallows are harder to melt since they don’t contain gelatin and can make the cereal soggy faster. It’s recommended to eat this recipe the same day or within two days max.

2- Here are 3 tips to prevent the Rice Krispies from getting soggy too quickly: let them cool completely before closing the container, add a small piece of absorbent paper in the box to soak up excess moisture, and store them in a cool, dry place rather than in the fridge.

By Sarah Bourgie - Le pouvoir des Plantes
Writter at RAW Nutritional