Rice Krispy treats
Classic rice crispy treats — vegan fall version Adapted from the original Rice Krispies stovetop recipe, using vegan ingredients and Trader Joe’s fall-flavored marshmallows.
- Line a 9 × 13-inch pan with parchment.
| 3 tablespoons (about 42 g) vegan butter sticks, plus a little for greasing. | Grease pan; melt butter over low heat | Add marshmallows; stir over low heat until melted | Remove from heat; fold cereal until evenly coated | Transfer to pan; press gently into even layer | Cool completely; cut into squares |
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| 10 oz (283 g) Trader Joe’s fall-flavored vegan marshmallows — maple or pumpkin, whichever you pick up. Weigh them rather than counting pieces; buy enough bags to total at least 10 oz. This is the same marshmallow purchase as the separate Trader Joe’s marshmallows task. | |||||
| 6 cups vegan crispy rice cereal, such as Nature’s Path Organic Crispy Rice, which the manufacturer labels vegan. | |||||