Marshmallow squares with a fun, sweet and salty twist! {vegan}

Party Mix Marshmallow Squares

This simple idea has been sitting on the back burner for about a year, so I thought it was well past time to share it.

It all started, when I happened upon Becky’s recipe for Vegan Rice Crispy Treats (made with any cereal you like!), on her blog Glue & Glitter. That’s when I realized that I could use cereals other than Rice Krispies (doh!). She was using Rice Chex. Then it occurred to me, if you can use Chex, why not get a little crazy and use party mix?!

Ok, not too crazy. After giving it some deeper thought, I decided that some of the flavours in party mix just didn’t mesh with marshmallows. Hello onion and garlic… So I picked up some Chex, Cherrios, pretzels. and peanuts, and threw together my own mix (minus the seasonings)… Do you shop at bulk stores? I love them for stuff like this. No need to buy a whole bag when all you need is a cup or two.

Marshmallow squares with a fun, sweet and salty twist! {vegan}

If you love sweet and salty combos, then give these a try! Then snap a picture and tag me @themisfitbaker on Instagram. I’d love to see what you did! 😀

 

Party Mix Marshmallow Squares

Recipe Type: dessert
Makes: 18 squares

Marshmallow squares with a fun, sweet and salty twist! {vegan}

Marshmallow squares with a fun, sweet and salty twist!

Ingredients:

  • 4 cup Rice Chex Cereal
  • 2 1/4 cup Original Cherrios
  • 1 1/2 cup bite-sized Pretzels
  • 1 cup Peanuts (use roasted and salted)
  • 1/2 cup Coconut Oil, plus more for greasing pan
  • 1/4 tsp Salt
  • 15 oz Vegan Marshmallows (I used mini Dandies)
  • 1/8 – 1/4 tsp Coarse Salt, for sprinkling (optional)

 

Instructions:

Line a 9 x 13 inch pan with foil then grease. Set aside.

Toss together the Chex, Cheerios, pretzels, and peanuts. Set aside.

In a large pot, over low heat, melt the coconut oil and stir in 1/4 teaspoon salt. Add the marshmallows, stirring constantly.

When the marshmallows are just melted and thoroughly combined with the oil, remove from heat and fold in your cereal mixture until coated in the marshmallow mixture.

Scoop the mixture into the prepared pan and press in evenly. Sprinkle coarse salt over the top (if using).

Cool completely (1 – 2 hours) and cut into 18 squares.

Store in a tightly sealed container at room temperature.

 

Notes:
-Save your stale marshmallows for hot chocolate. Hard marshmallows result in tough squares, so use fresh ones.
-Take your time and melt the marshmallows over low heat. Melting them over high heat can result (again) in tough squares.
-Press them down evenly and firmly enough that they stick together, but not so hard that they turn into a brick (which results in hard squares). They will not be as compact as a rice crispy square.
-Allow them to cool slowly at room temperature. Don’t try to speed things up by putting them in the refrigerator (which causes tough and hard squares).
-As with all marshmallow squares, these are best served the same day and at room temperature.

 

http://www.themisfitbaker.com

 

Marshmallow squares with a fun, sweet and salty twist! {vegan}

 

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