For 6 Person(s)
Melt the dairy free butter in a large saucepan over a medium heat, stirring regularly to ensure it doesn't burn
Carefully add the marshmallows and vanilla extract and continue to stir until well combined and fully melted
Remove from the heat and add the rice crispies before stirring until fully coated in the marshmallow mixture.
Turn out into a greased and lined brownie tin (13" x 9") and ensure well spread out and even
Leave to set for 30 minutes in the fridge before decorating with icing and sugar sprinkles
Once set, cut into squares and serve
Crispie cakes are iconic childhood treats, that have been made for generations!
I used to love making them with my grandmother, and also with my mum. The happy excitement of anticipation as we melted chocolate and stirred in the crispies.
The giggles that ensued as you attempted to spoon the mixture into cupcake cases before it set!
And then the pure joy as you licked the spoon afterwards!
I wanted Callum to have this, so this recipe is a nod to tradition, but with his allergies in mind and bringing a new twist just for Easter!
This recipe is ridiculously quick to make, and still lots of fun as Callum will testify - although he couldn't resist trying to sneak a bite while I was still taking photos!
I'd call that the sign of a good recipe! :)
As if that wasn't enough, we've also teamed up with our favourite group of free from foodie bloggers to bring you a whole host of Easter free from recipes!
Check these out:
Becca at Glutarama has these amazing cream eggs!!
Kate at Gluten Free Alchemist has these hot cross scones!
Carly has these beautiful Easter smoothie pops
Chloe has these scrummy mini egg brownies
Or how about these mini egg cookies from Sarah at Gluten Free Blogger!
And there's still more to come, so make sure you look out for #freefromeaster across all social media so you don't miss out!