I’d been dreaming up this combo for quite some time and put it to the test for #nationalsmoresday. It’s the perfect combination of crunchy Chex, chewy mallows, and an unexpected graham cracker flavor from a combination of almond butter and coconut sugar!
S’mores Puppy Chow (vegan & GF)
Rice Chex - about 2/3 box
The “Graham” 1 T coconut oil + more 3 T almond butter 1 T coconut sugar + more
Simmer all ingredients in a saucepan, stirring continuously, until it smells toasty (don’t let it burn!). Take off the heat and add a little more coconut oil (it will start to get sticky so the oil thins it out). Drizzle over Chex in a large bowl and toss gently with rubber spatula. Add about 1 heaping tablespoon more coconut sugar and toss again.
The Chocolate 3/4 c chocolate chips or chunks 1 T coconut oil
Combine and melt over a double boiler or in the microwave until silky-smooth. Drizzle over Chex and stir gently with rubber spatula.
The 'Mallow Around 12 regular sized marshmallows
Spray a nonstick cookie sheet with cooking spray cookie sheet and line up the marshmallows. With the oven on broil and door slightly open, place cookie sheet under broiler until marshmallows are puffy and browned, then carefully tear them into pieces and stir into Chex mixture. (You could also melt them in the microwave or even use Fluff!)
Final Touches
Cover Chex mixture with about 3/4 cup powdered sugar and stir until covered. Spread on cookie sheet to cool. When cooled, add a bit more powdered sugar and coconut sugar. Store in airtight container (if there’s any left!)
