Ingredients
Scale
- 4 tablespoons unsalted butter
- 10 ounces mini vegan marshmallows
- 6 cups crispy rice cereal
- ½ cup crushed graham crackers
- 1 cup mini vegan marshmallows (for filling)
- ½ cup chocolate spread or melted chocolate
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil or butter
- Nonstick spray or parchment paper
Instructions
- Melt the unsalted butter in a saucepan over medium-low heat. Add mini vegan marshmallows and stir until smooth.
- Remove from heat and fold in crispy rice cereal and crushed graham crackers until well combined.
- Transfer the mixture onto greased parchment paper and press into a ½-inch thick rectangle.
- Spread chocolate layer evenly across the mixture and sprinkle remaining mini vegan marshmallows on top.
- Roll tightly from one long edge to form a log shape using parchment paper as a guide.
- Wrap in plastic wrap and refrigerate for 30–45 minutes until firm.
- Melt chocolate chips with coconut oil, drizzle over the chilled log, and slice.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 12g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg