Sometimes I want just a simple, back to basics kind of dessert. Just because it doesn’t have bling, doesn’t mean it’s boring! Know what I mean? Like vanilla ice cream, or shortbread cookies, or rice crispy squares.
Ahem… but maybe not too back to basics. After all, I still like to have fun with my food 😉 … And that’s where these familiar looking bars come in. Rice Crispy Bars, with a (half) twist. Everything you love about the old favourite, but this time with subtle notes of brown sugar.
It all starts with a simple, coconut oil, caramel sauce, which you then stir your marshmallows into, before adding it all to your crispy rice cereal. It’s super easy, and takes just a couple of minutes longer than a traditional (melted butter) recipe would.
Total disclosure. Dave thought they were a little sweeter than the usual kind. But that being said, he was the one who ate the majority of the batch. So make of that what you will 🙂 … Make a batch for yourself and let me know what you think!
What’s your favourite back to basics dessert?
Brown Sugar Rice Crispy Bars
Author: Starr Wong @ The Misfit Baker
Recipe Type: Dessert
Makes: 12 bars (3 x 3 1/4 inch)
- 1/3 cup lightly packed Brown Sugar
- 2 tbsp Non-Dairy Milk (I used almond)
- 4 tbsp Coconut Oil (divided)
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 1 bag (283g / 10oz) Vegan Marshmallows (I used Dandies)
- 6 cup Crispy Rice Cereal (I used Nature’s Path)
Line a 9×13-inch pan with foil (leaving enough overhang to lift the finished bars out of the pan) and grease. Set a side.
Measure cereal into a large bowl. Set aside.
In a saucepan, over medium-low, heat the sugar, milk, salt, and 2 tablespoons of the oil. Cook for approximately 5 minutes while gently whisking (until the mixture looks like caramel sauce). Add vanilla and cook for an additional minute. Whisk in 2 tablespoons of oil until completely combined. Remove from heat and immediately add marshmallows, stirring until smooth.
Pour the marshmallow mixture over cereal and stir until thoroughly combined. Firmly and evenly press into the prepared pan.
Allow to cool at room temperature until set (approximately 20 minutes).
Remove from pan and cut into 12 bars.
Store in tightly sealed container at room temperature for unto 5 days (but best the day they’re made).