Add an additional layer of taste to those unconventional sweets from the Vegan Christmas and Cocoa cookbook by tossing in chopped, roasted pistachios or slivered almonds. Can’t discover vegan butterscotch chips? Attempt swapping them for vegan chocolate chips for a crispy peanut butter-chocolate deal with as an alternative.
What you want:
1½ cup vegan mini marshmallows
1⅓ cup storebought crunchy chow mein noodles
1 cup vegan butterscotch chips
½ cup peanut butter
2 tablespoons vegan butter
¼ teaspoon salt
What you do:
- In a big mixing bowl, mix marshmallows and chow mein noodles. Put aside.
- In a double boiler over medium warmth, mix butterscotch chips, peanut butter, butter, and salt. Warmth, stirring steadily, till absolutely melted. Pour butterscotch combination over noodle and marshmallow combination, and stir till all marshmallows are coated.
- Drop about 1½-tablespoon parts of combine onto a parchment-lined baking sheet to create 28 stacks. Permit to take a seat at room temperature for 1 to 2 hours, or till set. For sooner setting, place in fridge for 20 minutes.
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