Oscoey

We are having some dairy issues in our house so we are adapting our favorite recipes. One of my three year old’s favorite thing to make is Crispy Rice Bars.  Since they normally use butter we had to adapt the recipe a bit by substituting out coconut oil.

You will need:

About 1.5 Tbsp. Coconut Oil

I bag of Marshmallows (minus a few for samples)

6 cups of crispy rice cereal

1-2 cups Dairy Free Chocolate Chips to taste (Kirkland ones are what we use)

11×7 or 9×13 baking dish

wax or parchment paper

Pam or any other cooking spray

Spray either the 11×7 or a 9×13 pan with Pam. If you want thick pieces use the 11×7 and if you prefer thinner pieces use the 9×13. I used an 11×7 for this recipe.

Scoop Coconut Oil into a microwave safe bowl.

Add the marshmallows and microwave until soft. I checked in on them after a minute then put them back in for 30 more seconds.

Meanwhile measure out your chocolate chips and place into a microwave safe dish.

Measure 6 cups of crispy rice into a large bowl and pull the marshmallow mixture out of the microwave.

Put the chocolate chips in the microwave for 60 seconds and leave them there until you have completed the next step.

Stir the melted marshmallows and coconut oil into the crispy rice and immediately press into your greased pan with either wax paper or parchment paper sprayed with Pam.

Check on your chocolate chips. Be careful pulling them out of the microwave if you use a measuring cup because the handles can get very hot. If the chocolate chips stir easily into melted chocolate they are ready, if not put them back in for 30 seconds and check again. Once the chocolate chips are nicely melted spread them evenly on top of your crispy rice treats.

If you want at this step you can press candy into the chocolate to make a design or just for fun.  We have used M&Ms in the past and my daughter loved it!

Let cool until the chocolate hardens and enjoy!