It’s a sad, sad week when I can’t find time to bake anything. Yes, sometimes it happens, like this week, when work kept me out the kitchen… Those pesky job obligations do have a way of interfering with the important stuff!… But you can’t keep a good cook down, and I did manage to squeeze a few minutes together to whip up these chocolaty bites of heaven.
No Bake Rocky Road Squares (gluten free)
6 tbsp Melted Coconut Oil
1/4 tsp Salt (omit if using salted peanut butter)
3 cups Semi-Sweet Chocolate Chips (I used Enjoy Life)
1 cup Smooth Peanut Butter (I used natural)
2 tsp Vanilla Extract
4 cups Koala Crisp Cereal
3 cups Vegan Mini Marshmallows (I used Dandies)
Grease a 13 x 9 inch baking pan. Set aside.
In a large pot (I used a stock pot), stir the salt into the oil. Add the chocolate chips and melt over low heat, stirring constantly. Add peanut butter and stir until smooth and well mixed.
Remove from heat and stir in vanilla. Add cereal and marshmallows and quickly stir in, until completely coated… Avoid over stirring, as your marshmallows may dissolve.
Press chocolate mixture into the prepared pan. Garnish with sprinkles, if desired.
Refrigerate for 30 – 60 minutes until firm… Lick pot clean while waiting
Slice and serve.
Store in the refrigerator.
If Koala Crisp cereal is unavailable to you, substitute with any crispy rice cereal (chocolaty or plain).
Although the squares are firm enough to slice and serve after 1 hour, I found that they held together better after “resting” in the refrigerator overnight.