I’m pretty pleased with myself for perfecting this recipe. Turns out, it’s a lot harder making the classic Rice Krispie treat than you’d think. Previous versions were too wet and thus sogged the cereal, or the sugar re-crystallized and the whole thing fell apart. But these! These have the perfect blend of crispness, sweetness, and chewiness that defines this childhood classic. These freeze and thaw very well should you need to make them ahead for a holiday party.  

INGREDIENTS
Marshmallow
– 3/4 cup salt-free chickpea aquafaba
– 1/2 tsp xanthan gum
– 1 tbsp vanilla extract
– 1 cup sugar
– 1/4 cup water
– 1/2 cup light corn syrup
– 1 tbsp agar powder

Crispy Squares
– 1/3 cup margarine
– marshmallow from above
– 1 tsp vanilla extract
– 8 cups crisp rice cereal

METHOD
Make the Marshmallow:
Line a baking sheet with parchment paper and lightly grease it.
1. Place the aquafaba in a small saucepan and bring to a boil. Reduce the heat and simmer until reduced to 1/2 cup. Pour into a mixing bowl (of a stand mixer if you have one) and let cool to room temperature. Place the bowl in the fridge to speed this up if you’d like.
2. When aquafaba is cooled, sprinkle in the xanthan gum. Whisk to stiff peaks with a hand mixer or stand mixer. Whisk in vanilla extract until incorporated.
3. Add sugar, water, corn syrup, and agar powder to a small sauce pan. Bring to bubbling over med/med lo heat, stirring constantly to keep the mixture from sticking to the bottom of the pan. Bring the mixture to firm ball temperature: 245 to 250 F (use a candy thermometer). Be patient. The temperature will rise, then plateau, then rise again. Resist the urge to crank the temperature up.
4. Once the sugar mixture has reached firm ball, whisk it into the aquafaba by drizzling it down the side of the bowl with the mixer running (I like to use a hand mixer for this part for greater control). Once all of the sugar had been incorporated, keep whisking until the bottom of the bowl is no longer hot (I like the stand mixer for this part).
5. Transfer the marshmallow to the prepared baking sheet and spread to about 1/2″ depth. Let fully cool.
6. Once fully cool, lightly grease the top of the marshmallow. Cut into 2×2 squares and transfer to a cooling rack. Let dry at room temperature for at least 12 hours.

Make the Treats:
Lightly grease an 8×14 pan
1. Melt the margarine in a large pot over lo/med lo heat. Once melted, add the marshmallow pieces. Once again, be patient. Stir with a wooden spoon until all melted and smooth, then stir in the vanilla. Remove from heat, add in the cereal, and mix well.
2. Press the cereal mixture into the prepared pan with a silicon spatula. Allow to fully cool, then cut into squares. Enjoy!