Vegan Rice Crispy Twix Bars

Made with Let’s Do Organic Heavy Coconut Cream by @feastingonfruit

We’re bringing you the ultimate Halloween treat mashup of your dreams: a RICE CRISPY treat + a TWIX BAR!

It has a marshmallow rice crispy base, ooey gooey stretchy vegan caramel and a dark chocolate coating!

Best of all this recipe is vegan, gluten-free and dairy-free for all to enjoy! You can even use a date caramel for a healthier option!

Ingredients

Rice Crispy Base

• 1 bag (10oz) vegan marshmallows
• 1/4 cup (85) vegan butter
• 1 tsp vanilla extract
• 5 cups (200) crispy rice cereal

Caramel

• 1 cup (300g) cane sugar
• ¼ cup (56g) vegan butter
• ¼ cup (56g) Let’s Do Organic Heavy Coconut Cream
• 1/2 tsp salt
• 1 tsp vanilla extract

Dark chocolate, melted for coating

Instructions

1. In a large mixing bowl, melt vegan marshmallows with vegan butter for 60-90 seconds in the microwave.
2. Add vanilla extract, and stir as best you can. 
3. Add the crispy rice cereal and mix with a spatula or your hands until incorporated and evenly sticky.
4. Line an 8×8” pan with parchment paper. Firmly press the rice crispy mixture into the bottom of the pan. 
5. Freeze.
6. In a small saucepan over medium-low heat, melt the cane sugar. It will clump, then slowly liquify and caramelize, then eventually become smooth and dark in color. Stir every minute or so to prevent burning.
7. Once the sugar is completely smooth, remove from the heat and immediately add the vegan butter. It will bubble, stir until combined.
8. Add vanilla and salt, stir to combine. 
9. Transfer to a glass bowl or jar, and cool the caramel 10-15 minutes in the freezer until thickened.
10. Pour over top of the rice crispy layer, spreading evenly.
11. Freeze overnight.
12. Use the parchment paper to remove from the pan. Working quickly so the caramel doesn’t begin to melt, slice into 16 bars. 
13. Dip/coat each bar in melted chocolate, covering completely. Chill until chocolate is set. 
14. They are best kept and enjoyed straight from the refrigerator.