- 4 tbsp dairy-free margarinesuch as Vitalite or Earth Balance
- 225 g / 3 cups vegan mini marshmallows
- 165 g / 2/3 cup crunchy peanut butter
- 1 tsp vanilla extract
- 125 g / 5 cups gluten-free rice crisp cereal
Melt the spread in a large saucepan over a low-medium heat. Stir in the marshmallows until melted.
Mix in the peanut butter until combined and a smooth, thick mixture is formed.
Remove from the heat, stir in the vanilla extract and Rice Krispies.
Add the mixture to a 9×9 inch baking tin and flatten firmly.
Leave to cool completely before cutting into 16 squares or 25 mini bites.