These vegan rocky road bars are a delicious no-bake dessert! They are packed with chocolate, rice Chex, marshmallows, and peanut butter!
- 3 heaping cups GF Rice Chex (120 gr)
- 1 heaping cups Vegan Mini Marshmallows - I use Dandies (110 gr)
- 1 1/2 cups Vegan GF Chocolate Chips (180 gr, or one bag of Enjoy Life mini chips)
- 1/4 cup melted coconut oil* (60 gr)
- 1/2 cup light or golden corn syrup (170 gr)
- 1 cup natural peanut butter** (250 gr)
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Line a 9x9 baking dish with parchment paper. Set aside.
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In a large bowl, toss together the gluten free rice chex and the vegan mini marshmallows. Set aside.
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In a medium sized microwave safe bowl (capacity to hold 4 cups), melt the chocolate chips and coconut oil. Microwave for 30 seconds, remove and stir, then repeat until the chocolate is melted. Be acreful not to burn the chocolate.
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Stir the corn syrup and peanut butter into the melted chocolate. I like to place the mixture back into the microwave for 30 seconds to soften the peanut butter which makes it easier to mix.
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When the chocolate peanut butter mixture is well combined, add it to the bowl with the chex and mini marshmallows. Combine so that all the chex and marshmallows are evenly coated. It is okay if the chex break into small pieces.
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Place the mixture into the prepared pan. Using a spatula, press the mixture into the corners of the pan and push the mixture down. Again - it's okay if the chex break!
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Chill in the fridge for 4 hours or until set before slicing into bars. Store the bars in an airtight container in the fridge.
*Use refined coconut oil if you do not like the taste of coconut oil.
**You can use peanut-butter that has added sugar, but your bars will be very sweet.
