Raspberry Rice Krispies
1/4 cup Earth Balance Vegan Buttery Sticks (or you could just use butter)
10.5 ounces mini marshmallows
1/8 teaspoon salt
1/2 cup seedless raspberry jam
6 cups gluten-free Rice Krispies (be careful because regular rice krispies are NOT gluten-free but they made new ones that are)
2 cups chocolate chips, melted (I used dark chocolate mm!)
So I made these twice, the first time I used the stove and the second time I used the microwave, both ways worked out fine.
~Stovetop: Melt butter in large saucepan over medium heat. Add marshmallows and salt; cook and stir until melted and smooth. Stir in raspberry jam (mine didn't like separate completely, I tried my best then got frustrated and said it was good enough). If you want it redder/pinker add food coloring, then cereal! Spread into buttered 13X9-inch pan, put into fridge and let cool completely. Once completely cool, spread melted chocolate over top (or cut into hearts first).
~Microwave: Pretty much the same except put butter, marshmallows, and salt into a large microwaveable bowl and heat for 3 minutes, stir, reheat til melted and smooth. Then just follow the above directions starting with stirring in raspberry jam. :) ENJOY!