Description
Delicious rice cereal treat shaped into cupcakes for a gluten-free, dairy-free and egg-free dessert. Topped with dairy-free chocolate frosting.
Ingredients
- ¼ cups And 2 Tablespoons Coconut Oil Or Dairy Free Butter, Divided
- 1 package (10 1/2 Oz. Size) Marshmallows
- ½ cups Creamy Peanut Butter Substitute
- 6 cups Crisp Rice Cereal
- 1 cup Dairy Free Semisweet Chocolate Chips
- 1-½ cup Powdered Sugar
- ¼ cups Dairy Free Milk
Preparation
Spray a 13×9 inch baking pan with nonstick cooking spray.
Place 2 tablespoon of oil/butter in a microwaveable bowl. Microwave on high for 30 seconds or until melted. Add 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. Mix in the cereal.
With the help of waxed paper, spread mixture on the prepared baking pan. Let stand for 10 to 15 minutes or until set.
Place remaining coconut oil and chocolate chips in a microwaveable bowl. Microwave on high for 40 seconds, remove and stir. Microwave additional 15 seconds until melted. Beat in the sugar and milk until well blended.
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, then top with remaining 18 circles. Pipe or spread the frosting on top.
