If it so happens that one evening you decide that sometimes there is beauty in the world surrounding you, you should wake up in the morning and celebrate with some noteworthy treats. Well it’sthis remarkable Rice Krispy square recipe that has brought me joy once again, this time via an upgrade. I know they’re like the deities of all Rice Krispy squares, so where do you even start improving them one may say, but sometimes unexpected upgrades come to you like a deus ex machina plus this is Oreos we’re talking about. Make sure you’re fine with sugar rushes and cow exploitation in Oreo factories and go for it. At least no bees were blindfolded or earmuffed or tapped on the shoulder in the process.
OREO RICE KRISPY SQUARES
with white chocolate drizzle
220g (5 cups) rice crisp cereal
20 Oreo cookies, crushed/finely chopped
55g (4 tablespoons) margarine
1 teaspoon vanilla extract
1/2 teaspoon salt
280g (10 oz) vegan marshmallows
50g (3 tablespoons) chopped vegan white chocolate
Lightly grease a
cake/brownie tin and set aside. Combine crushed Oreos and cereal in a bowl. Place
margarine, vanilla extract and salt in a large pan over low heat, stirring
until the margarine is melted. Add marshmallows and stir until completely
melted. Remove pan from the heat and add in the cereal and Oreo mix,
stirring until everything is completely coated in the marshmallow mixture.
Spoon into the prepared tin and press down evenly and firmly, then
let cool. In the meantime prepare the white chocolate drizzle melting the
chopped chocolate. Drizzle the melted mixture over the top using a spoon, then let
set. Now eat over the sink in the name of upgrades.
