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Krispy Marshmallow Treats


By: Ben McKeown

Fluffy Marshmallow on a crispy, crackly base with a drizzle of chocolate on top

Servings: 8-10

Prep time: 00:30


Rice Krispie Base:

  • 3–4 tbsp coconut oil (or non-dairy butter)
  • 22 dandies vegan marshmallows
  • 4 cups gluten-free Puffs. I used buckwheat. You could use rice, millet or a combo of all.
  • Marshmallow Layer
  • 2 tbsp coconut oil
  • 20 dandies vegan marshmallows

Chocolate Drizzle:

  • ½ cup semi-sweet (or dark) vegan chocolate chips
  • 1 tbsp coconut oil
  • 1 tbsp maple syrup (optional, adds shine)
  • 3 tbsp non-dairy milk


  • Line a baking dish with baking paper and set aside. Note: the larger the pan, the thinner the squares will be.
  • Melt coconut oil on medium-low heat. Add in marshmallows and allow them to melt into fluff by continuously stirring and breaking them up with a wooden spoon (it helps to get them to melt a bit faster).
  • Add puffs and mix the entire mixture thoroughly.
  • Transfer mixture into a baking dish. This part will be a little messy and a little sticky, so use 2 spoons to help you along. Use a sheet of baking paper to flatten and press the mixture, by laying it on top and pressing in with your hands or with a flat object. Press the mixture down as much as you can and flatten the top so that the mixture is even.
  • Put the pan in the fridge to cool off while you prepare the rest of the ingredients.

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