Kinako Rice Krispies with Peanuts and Mochi (vegan, gluten free)
Servings: 8 -10 Servings
Ingredients
- 6 tablespoons unsalted vegan butter
- 10 oz vegan marshmallows I used the Dandie's brand of mini marshmallows
- 1 tsp vanilla extract
- pinch of salt
- 5 cups puffed rice cereal
- 1/4 cup roasted peanuts
- 1/4 cup mochi bits
- kinako powder to taste
Instructions
- In a large pan, melt down vegan butter on low heat.
- Add marshmallows to the pan and stir constantly until it starts to melt.
- Add in vanilla extract and salt and quickly stir again.
- Transfer the marshmallow mixture into a large bowl and add rice cereal. Toss to coat, stirring well to evenly distribute the marshmallow. Toss in peanuts and mochi and stir again.
- Press your rice krispie mixture into a square or rectangle baking dish and let cool for about 30 minutes.
- Slice into squares and finish with a dusting of kinako powder, or as much as desired!