Chocolate Peanut Butter Rocky Road (Vegan and Gluten Free)

The holidays can be stressful af, and every year it feels like December flies by faster than the last. From completing your shopping list, to wrapping gifts, having the house clean, attending Christmas events, and preparing food and baking for the season, there doesn’t seem to be enough time this month. Luckily, I have a recipe that is incredibly simple and sooo yummy. These rocky road bars were inspired by a few different recipes I found that I kind of combined together to form a recipe of my own, and it turned out amazing. And they’re a treat that kids would love as well!

 

Chocolate Peanut Butter Rocky Road (Vegan and Gluten Free)

Ingredients:

2 cups semi-sweet chocolate chips

1 cup peanut butter (I used crunchy, but smooth would work just as well!)

5 cups crispy rice cereal

2 cups Dandies vanilla vegan mini marshmallows

1/4 cup maple syrup

1/4 cup vegan margarine

 

Instructions:

Line an 8×8 inch baking dish with parchment paper or cover with a thin layer of vegan margarine to prevent sticking.

In a microwave safe bowl, combine chocolate chips, peanut butter, maple syrup, and margarine and heat until melted, making sure to microwave in short intervals of 20-30 seconds and stir in between to prevent the chocolate from burning. Remove from the microwave and whisk until completely combined. Mix in the vegan mini marshmallows while the mixture is still hot, and then slowly add and stir in the crisp rice cereal.

Once fully combined, press into the baking pan and let sit until cool. Cut into squares and enjoy!

Processed with VSCO with hb2 preset

Processed with VSCO with hb2 preset

Happy snacking!

xx Jenna

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