6 cups mini vegan pumpkin (or vanilla) marshmallows
3 tbsp coconut oil
Candy eyes (optional)
Line a 9” x 13” pan with non-stick paper and spray with non-stick spray (or grease with vegan butter).
Place marshmallows and coconut oil in a large heatproof bowl. Place bowl over a saucepan with 2” of water in it – do not allow bowl to touch water. Bring water to a simmer and heat, stirring occasionally, until marshmallows are melted.
Immediately add cereal and mix until well combined. Carefully transfer mixture to prepared pan and press mixture firmly down until a flat layer has formed. Place candy eyes, if using. Allow to set for at least 1 hour.
Samantha Gutmanis is a mom, wife, and always hungry. She spends her days with her three adorable daughters; cherishing every small moment with them. Samantha blogs over at My Kitchen Love and posts scrumptious photos at @MyKitchenLove. Life’s big celebrations and humble everyday moments often revolve around food, and brings her tremendous joy to cook for these occasions. It’s a good day when food, family and friends intersect. May you find inspiration in these recipes to create joyful moments for those you love!