- 1/3 cup coconut oil or nondairy butter-flavored spread
- 2 bags (10 oz/ 283 g each) vegan marshmallows
- 1/2 cup brown rice syrup
- 1/2 tsp vanilla
- 6 cups Erewhon Crispy Brown Rice Gluten Free Cereal
- 1 cup dried cranberries
- 4 oz chopped dark chocolate or vegan chocolate chips, melted
Lightly coat 13- x 9-inch baking pan with no-stick cooking spray; line with enough parchment paper to overhang edges slightly. Set aside.
In large saucepan, melt coconut oil over medium heat; stir in marshmallows and rice syrup. Cook, stirring constantly, for about 5 minutes or until melted; stir in vanilla. Remove from heat.
Stir in cereal and dried cranberries; mix well until evenly coated. Using lightly greased spatula, press into even layer in prepared pan. Let cool completely until set.
Use parchment paper to transfer to cutting board. Cut into 24 squares; place on rack set over baking sheet. Drizzle melted chocolate over top. Refrigerate for about 20 minutes or until chocolate is set. Store in an airtight container at room temperature for up to 3 days.
For an antioxidant boost, substitute chopped dried cherries or dried blueberries for the cranberries.