Making and eating these this past weekend made me supremely happy. I remember eating Rice Krispie Treats out of ziploc bags when I was a kid and these kind of brought back some of those good memories. Last weekend, I visited the nice people at Green Street Natural Foods in Melrose, looking for some Sweet & Sara Vegan Marshmallows to make these, which I found. However, the shop owner pointed out that Suzanne’s Ricemellow Creme is better suited for making these rice krispie treats, as it melts instantly and is super-soft. I tried the ricemellow creme straight out of the container when I got home—it was rich and creamy and extremely airy and light. These turned out perfect: buttery, crispy, sweet and soft.
4 TB Earth Balance
10 oz container of Suzanne’s Ricemellow Creme
6 cups of crisp rice cereal
In a large saucepan, melt the Earth Balance over medium-low heat. Add the ricemellow creme, stirring constantly until well combined. Turn off the heat. Add half of the cereal to the saucepan and mix well. Add in the rest of the cereal and mix until well combined.
Spray a large pyrex dish with the cooking spray. Transfer the mixture to the dish and spread evenly. Let it sit for about 15 minutes before serving.