6cupsgluten free crispy rice cerealor other safe alternative
Put the dairy free margarine or coconut oil in a large microwave-safe bowl and heat for about 30 seconds until melted. Add the marshmallows to the melted margarine or coconut oil; toss to coat. Microwave on HIGH for 1 minute or until the marshmallows just start to expand. Remove from the microwave and stir the mixture. If most of the marshmallows aren't melted, return to the microwave for 30 seconds and stir again.
Add the cereal and fold it into the marshmallow mixture using a rubber spatula until the cereal is evenly coated with the marshmallow mixture.
Pour mixture into an 8 x 8-inch pan and press firmly to the edges using a rubber spatula. Allow the bars to set for about 15 minutes. Cut into 8 squares and serve.
Store in an airtight container for 2-3 days.
*Nutrition facts were calculated using coconut oil. Tips:
This recipe makes thick bars but if you would like a thinner bar, use a 9x13-inch pan instead of an 8x8-inch.
You can double this recipe and use a 9x13-inch pan to make thick bars for a crowd.
If you want to add color to your bars, add food coloring of your choice to the marshmallow and margarine/coconut oil mixture and stir well before adding the cereal.
If you would like to add sprinkles, add them when you add the cereal OR sprinkle them on top of the bars before they set.
To decorate with chocolate drizzle:
Melt about ⅓ cup chocolate chips with ½ teaspoon oil in the microwave (or on the stovetop works, too).
Put the mixture in a resealable sandwich bag and snip the corner off with scissors.
Pipe the chocolate onto the pan of bars. The chocolate will harden as it cools.