21 December, 2011

Chocolaty Marshmallow Goodness!

Do I really need to say a whole lot here?  The name really tells you everything you need to know.  Chocolate and marshmallow in portable form.  Yeah...I know...must be heavenly.  It IS!  The special secret of peanut butter added to the chocolate takes this bar to a whole new level of yum!  Let's get to it!

Vegan Choco-Mallow Bars
1 recipe of your choice of brownies (boxed or not)
1 10 oz container of ricemellow creme
1 1/2 c. of vegan mini chocolate chips
3/4 c. creamy peanut butter
5 c. brown rice cereal (rice crispies)

Prepare your brownie mix as directed in your recipe of choice (or box of choice) BUT bake it in a 9 x 13 pan.  I realize this will make a really THIN brownie, but that's the point.  When they are finished baking, remove from oven to cooling rack and allow to COMPLETELY cool.  At least 1 hour.

After 1 hour, in a medium sized sauce pan melt chocolate chips and peanut butter together.  While you're waiting for it to melt put your 5 c. of rice crispie type cereal in a large mixing bowl.  When chocolate and peanut butter are completely melted together, pour over rice crispies and stir until every speck of cereal is well coated.  Set aside momentarily.

Spread your ricemellow creme over the cooled brownies now.  Try to do it as evenly as possible.  When you are finished, pour your coated rice cereal over the ricemellow layer and spread the chocolaty covered goodness out.  Allow this to sit at room temperature for 1-2 hours or until the chocolate is set again.

*This recipe can be made non-vegan quite easily.  I adapted it to vegan to suit my purposes.  If you want to make this with bagged mini marshmallows simply bake the brownies as indicated, remove them from the oven when finished and then pour the mini marshmallows into a single layer (about 1/2 a bag of mini marshmallows) over the brownies.  Toss back in the oven until they expand enough that you can't see the brownie bottom through the marshmallows.  Remove from the oven and allow the pan to cool 1 hour before adding the rice crispie topping to the pan.

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