As I mentioned a week or so ago, I started a new job recently. At my previous employment a friend/co-worker was vegan therefore I started thinking twice about what kinds of treats I would share with the office. Although I am not even slightly close to being vegan…I do appreciate incorporating as many vegan recipes into my diet as possible and I’m glad she taught me that it is possible (and simple) to enjoy treats that are vegan. I chose this recipe to bring in as a treat during my last week at that office.
Kara and I made these Vegan Biscoff Browned Butter Rice Crispies (that’s a mouthful) a few weeks ago and we both agreed that they were a definite ‘make again”. I don’t know about you but I have been on such a browned butter kick lately. I’ve made 3 batches of browned butter chocolate chip cookies in the past 2 weeks and I’m not even exaggerating. Browned butter just adds a whole different element of flavor, that you really can’t get anywhere else. I am so into it. And rice crispies are a perfect recipe because you don’t need to turn your oven on. It just makes the process so much faster!
*Note: We’ve made this recipe two times already (once with vegan ingredients and once without)…both turned out great. The vegan rice crispies were a tiny bit too crumbly. Next time I make these using vegan ingredients I will add another half bag of marshmallows and 4 more tablespoons of Earth Balance.
Yield: 16 squares
8 tablespoons buttery spread (we used Earth Balance), plus more for greasing your pan
10 ounce bag vegan marshmallows (we used Dandies)
½ cup Biscoff Spread
6 cups rice crisp cereal
¼ teaspoon sea salt
Butter an 8 x 8 inch pan.
Melt the buttery spread in a large pot over medium heat, whisking often. It will foam and then quickly turn a deep amber color. Watch closely so it doesn’t burn. Reduce the heat to low and stir in the marshmallows until completely melted and smooth.
Heat the Biscoff Spread in the microwave for 20 seconds then quickly mix it into the melted marshmallow.
Working quickly, stir in the salt and cereal. Once incorporated, pour then press firmly into the bottom of your prepared pan. Let is sit for a couple of minutes to cool and set. Cut into 16 squares; store any leftovers in an airtight container.
Source: adapted from bakerella