Vegan Rice Crispy Twix Bars
Made with Let's Do Organic Heavy Coconut Cream by @feastingonfruit
We’re bringing you the ultimate Halloween treat mashup of your dreams: a RICE CRISPY treat + a TWIX BAR!
It has a marshmallow rice crispy base, ooey gooey stretchy vegan caramel and a dark chocolate coating!
Best of all this recipe is vegan, gluten-free and dairy-free for all to enjoy! You can even use a date caramel for a healthier option!
IngredientsRice Crispy Base
- 1 bag (10oz) vegan marshmallows
- 1/4 cup (85) vegan butter
- 1 tsp vanilla extract
- 5 cups (200) crispy rice cereal
Caramel
- 1 cup (300g) cane sugar
- ¼ cup (56g) vegan butter
- ¼ cup (56g) Let's Do Organic Heavy Coconut Cream
- 1/2 tsp salt
- 1 tsp vanilla extract
Dark chocolate, melted for coating
Instructions
- In a large mixing bowl, melt vegan marshmallows with vegan butter for 60-90 seconds in the microwave.
- Add vanilla extract, and stir as best you can.
- Add the crispy rice cereal and mix with a spatula or your hands until incorporated and evenly sticky.
- Line an 8x8” pan with parchment paper. Firmly press the rice crispy mixture into the bottom of the pan.
- Freeze.
- In a small saucepan over medium-low heat, melt the cane sugar. It will clump, then slowly liquify and caramelize, then eventually become smooth and dark in color. Stir every minute or so to prevent burning.
- Once the sugar is completely smooth, remove from the heat and immediately add the vegan butter. It will bubble, stir until combined.
- Add vanilla and salt, stir to combine.
- Transfer to a glass bowl or jar, and cool the caramel 10-15 minutes in the freezer until thickened.
- Pour over top of the rice crispy layer, spreading evenly.
- Freeze overnight.
- Use the parchment paper to remove from the pan. Working quickly so the caramel doesn’t begin to melt, slice into 16 bars.
- Dip/coat each bar in melted chocolate, covering completely. Chill until chocolate is set.
- They are best kept and enjoyed straight from the refrigerator.
