Cranberry Almond Granola Rice Krispies Squares
These Cranberry Almond Rice Krispies Squares combine chewy marshmallows, tangy cranberries, and nutty almonds for a sweet-and-salty treat!
Equipment
- Skillet
- Rubber Spatula
- Baking Tray
- Parchment Paper
Ingredients
- ½ cup salted vegan butter
- ½ tsp vanilla extract
- 2 pinches pink salt
- 12.6 ounces vegan marshmallows
- 2 tbsp almond butter
- 2 tbsp shredded coconut
- ¼ cup sweetened dried cranberries eg. Craisins
- ¼ cup slivered almonds
- 2 pinches cinnamon
- ¼ cup rolled oats
- 3½ cups gluten-free Rice Krispies
Instructions
- In a skillet over low heat, add in the butter, vanilla, salt, marshmallows and almond butter. Stir to combine with a rubber spatula.
- Keep stirring until the butter and marshmallows are melted and it becomes one mixture. Turn off the heat.
- Add the ingredients from the coconut to the Rice Krispies to the mixture, one cup at a time, stirring in between until mixed.
- Once it all becomes one big mixture, pat the cereal mixture down into a square baking tray lined with wax paper or greased with extra butter.
- Make sure your hands are greased with butter to be able to pat down the mixture evenly into the tray. Let the mixture set for 20 minutes in the refrigerator. Then cut into 9 servings and enjoy!
Notes
-
Storage
- Store in an airtight container or covered in plastic wrap at room temperature for up to four days.