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.
If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram. I love to see your pictures! 😃
No-Bake Rocky Road Squares
Recipe Type: dessert
Makes: 24 squares
- 6 tbsp Melted Coconut Oil
- 1/4 tsp Salt (omit if using salted peanut butter)
- 3 cups Non-Dairy 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
- Sprinkles (optional)
Line a 13 x 9 inch baking pan with aluminum foil and grease. 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 mixture into the prepared pan. Garnish with sprinkles, if desired.
Refrigerate for 30 – 60 minutes until firm.
Slice and serve.
Store in an air tight container 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.