After posting my favourite vegan and gluten-free crispy square recipe, I came across Dandies Vegan Pumpkin Mini Marshmallows. They have a mild but delicious pumpkin flavour and since they're more natural than other alternatives, my children don't bounce off the walls after eating them. Me and my girls so much fun making them today, and they test so good, I had to share :)
Have a safe and spooky Halloween!
Time commitment (approximately 15 minutes)
Prep - 5 minutes
Recipe - 10 minutes
Bake - 0 minutes
1-cup measuring cup
Spatula, wooden spoon or wax paper
Medium or large saucepan
1-1/2-quart 8 or 9-inch pan or dish (square)
Knife for cutting into squares
- In a medium or large saucepan, melt Earth Balance buttery spread over low heat. Add package marshmallows and stir until the marshmallows are completely melted.
- Remove saucepan from the heat and stir in cereal. Stir until the cereal is well coated in melted marshmallow.
- Using a spatula, wooden spoon or wax paper, evenly press the mixture into 1-1/2-quart 9-inch pan or dish (lightly coat the spatula and dish with a bit of the buttery spread first to help avoid sticking).
- Let it cool in fridge before cutting into squares and enjoying. Best if served on the same day!