No Bake Marshmallow Crispy Treats Recipe

A super simple and delicious treat with only five ingredients and no baking needed!

These marshmallow crispy treats take no time at all to make and are such a yummy sweet treat. They have a light vanilla flavour and a delicious chewy and crispy texture.

This recipes makes around 10 small shapes or one large tray and they will last around a week in a airtight container.

Makes 10 small shapes

Ingredients;

200g vegan marshmallows

100g puffed rice, puffed quinoa or similar

70g vegan butter

1/2 tsp vanilla powder

250g vegan white chocolate

Optional vegan sprinkles and red oil based food colouring

You will also need; a 7" x 11" baking tin or silicone baking mould, microwavable mixing bowl, spoon

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Method;

1. Make your marshmallow mixture by adding the butter and marshmallows into a microwavable mixing bowl and heating in 30 second blasts until everything is melted, stirring in between

2. Add the puffed rice and vanilla powder and mix thoroughly so that all the rice is covered with the sticky marshmallow mixture

3. If you are using a silicone baking mould, spoon the mixture straight into the mould making sure to fill each shape evenly. If you are using a metal baking tin, line your tin first with baking paper, this will make it much easier to get the marshmallow crispies out of the tin once they are set

4. Put your baking mould or tin into the fridge or freezer for around 20-30 minutes until set

5. Melt your white chocolate by gently heating in 30 second blasts, stirring in between

6. If you are using a baking tin, simply pour the chocolate over the top of the set crispy mixture and use the back of a spoon to smooth it out. Decorate with sprinkles if you would like

7. If you are using a silicone mould, gently remove each marshmallow crispy shape from the mould and set aside

8. Spoon 1-2 tbs of melted chocolate into the mould cavity, then place the crispy shape back into the mould on top of the chocolate and gently press down. You should have around 2 tbs of chocolate remaining

9. Put the baking tin or silicone mould back into the fridge or freezer for another 20-30 minutes until the chocolate is set

10. If you are using a baking tin simply lift the marshmallow crispy rectangle out of the tin and slice into smaller pieces

11. If you are using a silicone baking mould, remove each crispy shape from the mould then colour your remining melted chocolate by adding a small drop of food colouring then mixing

12. Decorate your crispy shapes by drizzling them with the coloured chocolate and adding sprinkles

13. Eat and enjoy!

Tips & Tricks!

• I use the new Epic brand vegan marshmallows from goodnessgoodies.co.uk but the recipe should work with any large vegan marshmallows

• My sprinkles are from Honeyberry International, they have a whole selection of vegan sprinkles available! www.honeyberryinternational.com/?ref=clemievegancake

• To colour chocolate you need to use an oil based food colouring, not the liquid ones you find in supermarkets! I use Colour Mill - however not all their colours are vegan! They do clearly mark which are suitable so please double check

• I used Kallo brand puffed rice