Description
These Almond Joy Krispie Treats are a deliciously crunchy and chewy vegan dessert inspired by the classic candy bar. Toasted coconut and sliced almonds add a nutty flavor, while mini vegan marshmallows hold the crispy rice cereal together. A smooth layer of melted semi-sweet chocolate tops the treat, making it a perfect sweet snack or party dessert that is easy to prepare and sure to please.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups sweetened shredded coconut
- 1 1/2 cups sliced almonds
- 8 cups crispy rice cereal
- 8 cups mini vegan marshmallows
- 1 teaspoon pure coconut extract
- 8 oz semi-sweet or bittersweet chocolate
Wet Ingredients
- 4 tablespoons butter
Instructions
- Toast the Coconut and Almonds: Preheat your oven to 375°F (190°C). Spread the shredded coconut and sliced almonds evenly on a baking sheet. Bake for 6-10 minutes until they turn lightly golden and aromatic. Stir halfway through to ensure even toasting. Remove from oven and set aside.
- Prepare the Pan and Mix Dry Ingredients: Grease a 9″x13″ cake pan thoroughly with butter to prevent sticking. Set aside two greased rubber spatulas for later use. In a large mixing bowl, combine the crispy rice cereal with most of the toasted coconut and almond mixture, reserving a small amount for topping the treats.
- Melt the Vegan Marshmallows and Butter: Place the mini vegan marshmallows and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the marshmallows are melted and the mixture is puffy, approximately 2-3 minutes. Stir in the pure coconut extract for added flavor.
- Combine Marshmallow Mixture with Cereal: Immediately pour the melted marshmallow mixture over the cereal mixture. Use the greased spatulas to gently but thoroughly fold and mix everything together until the cereal and toasted ingredients are completely coated and sticky.
- Press Mixture into Pan and Add Chocolate Topping: Transfer the sticky mixture into the prepared cake pan and press it down evenly and firmly using the spatulas to create a compact layer. Melt the semi-sweet or bittersweet chocolate using a microwave or double boiler until smooth. Pour the melted chocolate over the pressed mixture and spread evenly with a spatula. Sprinkle the reserved toasted coconut and almond mixture over the chocolate layer for garnish and extra texture.
- Cool and Serve: Allow the entire pan to cool completely at room temperature so the chocolate can set and the treats firm up. Once cooled, cut into 24 squares and serve.
Notes
- Use vegan marshmallows to keep this recipe plant-based.
- If you prefer, dark chocolate chips can be substituted for the block chocolate.
- Ensure the pan and spatulas are greased well to prevent sticking while mixing and transferring.
- Press the mixture firmly into the pan for sturdy treats that hold their shape.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Adding a pinch of sea salt on top can enhance the chocolate and coconut flavors.
