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Prep time
30 minutes
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Cook time
15 minutes
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Makes
18
Author Notes
Delicious rice cereal treat shaped into cupcakes for a gluten, dairy and egg free dessert. Topped with dairy free chocolate frosting. —Limitless Allergies
Ingredients
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1 1/2 cups
powdered sugar
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1/4 cup
and 2 tablespoons coconut oil or dairy free butter, divided
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1/2 cup
creamy peanut butter substitute
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1/4 cup
dairy free milk
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1 cup
dairy free semisweet chocolate chips
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6 cups
crisp rice cereal
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1 packet
(10 1/2 ounces) marshmallows
Directions
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Wash hands with soap and water for 20 seconds. Spray a 13x9 inch baking pan with nonstick cooking spray.
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Place the 2 tablespoon of oil/butter in a microwaveable bowl. Microwave on high for 30 seconds or until melted. Add the marshmallows and stir to coat with the oil/butter. Microwave on high for 1 minute then stir until melted. Stir in peanut butter substitute until well blended. Then mix in the cereal.
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With the help of waxing paper, spread the mixture on the prepared baking pan. Let it stand for 10 to 15 minutes or until set.
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Place the coconut oil and chocolate chips in a microwaveable bowl. Microwave on high for 40 seconds, takeout and stir. Microwave additional 15 seconds until melted. Now beat in the sugar and milk until well blended.
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Spray a 1 1/2 inch round cookie cutter with nonstick cooking spray. cut out 35 circles from the spread cereal mixture. Place a small dab of the frosting on 18 circles, top them with the remaining 18 circles. Pipe/spread the frosting on top.
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Wash your hands with soap for 20 seconds.
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