Since discovering my little man can eat Rice Krispies I have been working on different flavours for the humble but delicious Krispie Cake. Choc mint is always an obvious one to me and one that the boys really loved, especially my little helper who helped make the treats while his little bro took a well needed nap.
This is really a very simple recipe, but you must make sure to constantly stir the marshmallow until it has melted otherwise it will stick to the bottom and burn. So stir stir away!
Chocolate and Mint Krispie Cakes
- 50g dairy free margarine
- 250g marshmallows
- 1 teaspoon Vanilla extract
- a few drops of mint extract
- 50g Cocoa Powder
- 150g Rice Krispie Cereal
In a large saucepan, melt the butter and the marshmallows together over low heat, stirring constantly.
When completely melted, add the vanilla, mint and cocoa, stir until smooth.
Remove from the heat. Pour onto the cereal making sure you scrape as much out of the pan with a spatula and then stir until combined.
Rub a little sunflower oil on your hands and push the mixture into the pan, pressing it down. Cool before icing. I put mine in the fridge for 10 minutes.
- 150g icing sugar, sifted
- ¼ tsp mint extract
- 1 ½ to 2 tbsp rice milk (depending how runny you want it)
- a few drops of green food colour (optional)
Sift the icing sugar, add the extract and food colour then the rice milk and mix until combined. drizzle over krispie cakes and refrigerate until set. Cut into squares and enjoy!
Great for an after dinner snack.
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