Makes one 9×13 Pan
Elements:
One stick (half cup) of NUCOA dairy-free margarine
One 16 oz bag of MINI MARSHMALLOWS
Eight cups of CRISP RICE CEREAL
One teaspoon PURE VANILLA EXTRACT
Pinch of GROUND CINNAMON
One-quarter cup UNSWEETENED COCOA POWDER (made in a dairy/nut-free facility)
Application:
Prepare a 9×13 dish by lightly spraying it with oil.
In a large, tall-sided pan or pot, melt the margarine over low heat. Add the marshmallows and stir until completely melted and smooth. Remove the pot from heat. Stir in the vanilla and cinnamon. Pour half of this melted mixture into a separate mixing bowl.
In the mixing bowl, add half of the cereal and stir until everything is well coated. Pour this into the prepared 9×13 pan, spread it out, and press it down evenly. (I like to use a small piece of parchment paper to prevent my fingers from sticking.)
Back to the pot, add the cocoa to the remaining melted mixture and stir well. Add the rest of the cereal and stir until it is all coated evenly. Pour this on top of the vanilla layer in the pan and spread it out, again pressing down evenly.
Allow to cool, then cut into squares.
