3 tablespoons vegan butter
1 teaspoon arrowroot powder + very small amount cold water
1 (10 ounce) tub ricemellow cream
1 teaspoon vanilla extract
agave syrup, to taste
5-6 cups crisped rice cereal
1. Line pan with parchment paper greased with vegan butter. In a large pot melt the butter over medium/ medium-high heat. Once the butter is melted, add the arrowroot powder mixture and blend (I used a whisk). I cooked it for about another minute.
2. Add the whole jar of ricemellow cream. Stir continuously and blend completely. Simmer for a couple of minutes. Add vanilla and agave syrup. Mix well.
3. Add cereal. I would suggest adding a little at a time. Heat and stir for a couple of minutes. Don't let it burn! Spread on prepared pan. Let cool. Cut into squares.
Eat tons of it and enjoy! I just made this last night. It was my first attempt. If anyone has any pointers to make it even yummier please feel free to leave comments. We've already eaten the whole pan and it has only been twelve hours!
Source of recipe: I modified the traditional recipe for marshmallow cream rice krispie treats.