- 10-ounce container of Suzanne's Ricemellow Creme
- 2 Tablespoons Earth Balance vegan butter
- 1/2 teaspoon vanilla extract
- 6 Cups Erewhon Organic Crispy Brown Rice cereal
- Heat vegan butter in large saucepan on low-to-medium heat.
- Add vanilla extract and Ricemellow Creme and stir until smooth.
- Be careful not to overheat the Ricemellow cream, because it can burn and have an off putting flavor.
- Add cereal to hottish Ricemellow Creme and mix gently.
- Press into a 8-inch or 9-inch square pan.
- With a dull knife, cut into squares but do not remove from pan.
- Store in refrigerator.
Source: Amanda at Peaceful Table