Ingredients
- 1 bag vegan marshmallows
- 2 tbsp vegan margarine
- 2 tbsp vanilla extract
- 1 tsp almond extract
- 4 cups rice crispies
Details
Servings 6
Level of difficulty Average
Preparation time 10mins
Cooking time 2mins
Cost Average budget
Preparation
Step 1
Melted margarine, marshmallows, and extracts, 2 minutes in microwave stirring every 10 seconds. Stir in cereal. Spread onto greased wax paper.
You'll also love
-
Nutella Brownie Cupcakes
4.1/5
(38 Votes)
-
SOPAPILLA CHEESECAKE (MEXICAN...
4.6/5
(35 Votes)
-
Poppycock
3.8/5
(59 Votes)
-
VANILLA PUDDING (Microwave method)
3.9/5
(54 Votes)
-
Porikadalai urundai
4.6/5
(38 Votes)
-
Apple Rice
4.1/5
(36 Votes)
-
Lemon Breakfast Crepes
4.1/5
(30 Votes)
-
YUM!Food Porn Vanilla Peach Butter
4.1/5
(31 Votes)
Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
-
In a bowl, mix together the butter, egg yolk, sugar, and salt.
-
Add the flour and mix. Roll into a ball.
-
Chill for 30 minutes.
-
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
-
Dip each ball in egg yolk, and then roll in chopped nuts.
-
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
-
Bake at 340°F/170°C for 12 minutes, or until golden.
-
Remove from oven and let cool.
-
Pour the salted caramel into the center groove,and drizzle with dark chocolate.
-
Enjoy!
Review this recipe