Other than the sparkly top, these are a simple mix of (vegan) marshmallows, coconut oil, and puffed cereal. They're easy to make, easy to eat, and the sparkles make them perfect for the festive season. As they don't need baking, they're also a good option if you need something made in a hurry (although you will need to allow time for them to set).
In case you are wondering what edible gold sparkle is, the type I bought is readily available in the UK and online. It is primarily made from gum arabic, a natural gum made of the hardened sap of two species of the acacia tree. It doesn't have any noticeable flavour, but it is attractive.
Gold sparkled marshmallow crackles
An easy, festive treat
Makes about 16 squares
Author: Bite-sized thoughts
75g vegan vanilla marshmallows
2 tbsp (30ml) coconut oil, melted
40g (approx. 2 cups) puffed cereal of choice (e.g., puffed rice, puffed wheat)
1 tsp edible gold sparkle
Line a square baking tray with non-stick paper and set aside.
In a medium saucepan, melt the marshmallows and coconut oil over medium heat. Stir regularly. You may need to use the back of a spoon to press the mallows and break them up.
When the marshmallows and coconut are combined, gooey and sticky, add the puffed cereal and mix well to combine.
Press into the prepared tray and sprinkle with the edible gold sparkle.
Set in the refrigerator for 2 hours before slicing.
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