Shamrock Crispy Treats (Allergy-Friendly)

Instructions

1. 1Prepare an approximately 23 × 33 cm pan by greasing it, then set it aside. This pan will be used later to hold the treats.
2. 2In a large saucepan, melt the 4 tbsp of dairy-free butter over low heat. This is approximately 65°C.
3. 3Add the about 285 g of marshmallows to the melted butter in the saucepan. Stir continuously until the marshmallows are completely melted and smooth. This should take about 3-5 minutes.
4. 4Remove the saucepan from the heat. Stir in a few drops of green food coloring until the marshmallow mixture is evenly colored a vibrant green. Be careful not to add too much coloring at once; you can always add more.
5. 5Add the 6 cups of gluten-free crisped rice cereal to the marshmallow mixture. Stir gently but thoroughly until all the cereal is well coated with the green marshmallow mixture. Ensure every piece is covered.
6. 6Carefully press the coated cereal mixture evenly into the prepared about 23 × 33 cm pan. Use the back of a spoon or a piece of parchment paper to get a smooth, compact surface. This helps the treats hold their shape.
7. 7Let the mixture cool completely in the pan for at least 30 minutes. Cooling is important to allow the treats to firm up so they can be cut cleanly.
8. 8Once cooled, use a shamrock-shaped cookie cutter to cut out the treats. You can re-press any leftover mixture to cut more shapes. Serve immediately or store in an airtight container.

Substitutions

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