Anyway, I seriously love Rice Krispie treats. And I love this recipe. Thanks, Annie, for the inspiration.
2 teaspoons vanilla extract
1/2 teaspoon almond extract (I used this, but won't use it next time. )
1/4 teaspoon salt
6 cups organic Crispy Rice cereal
1 cup dairy-free, gluten-free chocolate chips (I use Enjoy Life mini-chips)
1/2 cup canned coconut milk, full-fat
4 Tbsp. agave nectar
Use Annie's instructions for the first part:
Line a 9 x 13" glass pan with parchment paper that extends up along the sides. Set aside.
Scoop the coated cereal into the lined baking pan and spread evenly, gently smoothing out the top surface.
Put in the fridge to chill for about 10 min. While the treats are chilling, combine chocolate chips, coconut milk, and agave nectar in a saucepan on low heat, and stir until melted. Be careful not to burn the chocolate. When melted, pour the chocolate mixture over the semi-chilled treats and spread until coated evenly. Then chill for at least 1-2 hours. They are the very best (more crunchy and firm) when chilled all day or overnight.
After they are chilled, cut them into squares and wrap and store in the fridge.
My son liked them so much I decided we're going to make him a Chocaroo birthday cake, using an angel food cake mold, and using the chocolate coating like a frosting. I hope it works :)