Delicious rice cereal treat in the shape of cupcakes for a gluten-free, dairy-free and egg-free dessert. Topped with dairy-free chocolate frosting.
- ¼ cups And 2 tablespoons coconut oil or dairy-free butter, divided
- 1 packet (10 1/2 Oz. Size) Marshmallows
- ½ cups Creamy Peanut Butter Substitute
- 6 cups Crispy rice cereal
- 1 cup Dairy Free Semi-Sweet Chocolate Chips
- 1-½ cup Granulated sugar
- ¼ cups Dairy-free milk
Spray a 13×9-inch baking dish with nonstick cooking spray.
Put 2 tablespoons of oil/butter in a microwave-safe bowl. Microwave on high power for 30 seconds or until melted. Add marshmallows and toss to coat in oil/butter. Microwave on high for 1 minute, then stir until melted. Stir in peanut butter substitute until well blended. Stir in cereal.
Using waxed paper, spread the mixture onto the prepared pan. Let stand 10 to 15 minutes or until set.
Place remaining coconut oil and chocolate chips in a microwave-safe bowl. Microwave on high power for 40 seconds, remove and stir. Microwave an additional 15 seconds until melted. Stir in sugar and milk until well blended.
Spray a 1 1/2-inch round cookie cutter with nonstick cooking spray. Cut 35 circles out of the cereal spread. Place a small dab of icing on 18 circles, then top with the remaining 18 circles. Pipe or spread the frosting on top.