Barritas veganas de arroz inflado con mantequilla tostada

Ingredientes

• 1/2 cup vegan butter (Miyoko’s, Earth Balance, or Country Crock Plant Butter – stick version, all brown well)
• 16 ounces large vegan marshmallows (Dandie’s or Trader Joe’s or other gelatin-free)
• 1 teaspoon vanilla
• Pinch of salt
• 8 cups crisp rice cereal, like Erewhon, Nature’s Path, or store-brand crisp rice that’s labeled as vegan)
• 1/2 cup natural peanut butter

Preparación

1. 1

   Line a 13 x 9” baking pan with parchment paper. Lightly grease the top of the parchment paper with vegan butter or coconut oil spray.

2. 2

   In a large pot, melt the vegan butter on medium heat. Let it cook for a few minutes until it foams and you see light golden brown bits begin forming at the bottom — this give you that “brown butter” flavor (vegan butter can brown, just watch carefully so it doesn’t burn.)

3. 3

   Add the vegan marshmallows and cook on medium, stirring constantly until melted. Add the vanilla and salt and use a wooden spoon to stir to combine.

4. 4

   Remove the pot from the heat and add the rice cereal and natural peanut butter. Stir gently until everything is combined.

5. 5

   Working fairly quickly (before anything hardens), spoon the mixture as evenly as you can into the prepared 9 x 13″ pan, reaching the corners. Using your hands that are lightly greased or slightly wet, lightly press the mixture into the pan so everything looks evenly thick. Don’t mash anything down too hard or your treats will end up being really firm.