Holiday Rice Crispy Treat Cut-Outs
Ingredients
- 10 oz. vegan marshmallows, or 4 cups
- 4 Tablespoons vegan butter
- 1/2 teaspoon vanilla extract
- 4 - 5 cup crisp rice cereal, gluten free if desired
Preparation
Line a 9” x 13” pan with parchment, silpat liner, or grease well to prevent treats from sticking.
Heat a medium non-stick or heavy bottomed saucepan over low heat.
Add vegan butter and cook on low until melted.
Add vegan marshmallows and stir constantly until no lumps remain.
When the marshmallow mixture is fluffy and makes sticky spiderwebs on your spoon, add vanilla extract and remove saucepan from heat.
If using vegan food coloring, stir in now until color is uniform.
Stir in all of the rice cereal at once and mix well.
Press into prepared pan with wet fingers to avoid sticking.
Allow to cool completely.
Spray cookie cutters with a little oil and cut shapes as desired.
Drizzle with melted chocolate if desired and enjoy.
Tips
Store in an airtight container at room temperature for 2-3 days, or in the fridge or freezer for longer.
Customize with different food colorings and cookie cutters to reflect various holidays and traditions.
