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Reminiscent of a cookies and cream chocolate bar, these vegan, gluten-free treats take your dessert experience to the next level. Gourmet rice crispy treats? Yes, please!
In a small food processor, blitz cookies into a fine crumb.
In a large mixing bowl, whip butter, cream cheeze and vanilla with a mixer until creamy. Add icing sugar one cup at a time and blend until fully incorporated. Fold in cookie crumbs until combined.
Transfer icing into a piping bag fitted with a star tip. Store piping bag in the refrigerator until ready to use.
Line a baking tray with parchment paper, set aside. In a large bowl, stir cereal and cocoa together until cereal is well coated, set aside.
In a large pot over medium heat, cook butter with marshmallows and vanilla until marshmallows are fully melted, stirring 5-10 minutes. Remove pot from heat and fold cocoa cereal into marshmallows until fully combined.
Pour mixture onto prepared baking tray. Use the back of a metal spoon to press cereal down creating an even layer over the entire tray. Chill baking tray in the fridge for 10 minutes.
Take out icing bag and tray from fridge. Use a 2-inch round metal cookie cutter and cut 34 circles from the tray. (Save the extra pieces for snacks!) Arrange 17 cookie cut outs on the baking tray. Pipe icing in a circular motion over the entire face of each cookie. Top icing with reserved cocoa cookies and gently press down just enough to hold the pieces together.
Melt white chocolate and drizzle over cookies. Serve at room temperature.
Sandwiches can be stored in the fridge covered up to one day in advance of serving.
No matter how you eat, we have a variety of plant‑based, dairy‑free, allergen‑free food and ingredients for you to delight in.