I just received a copy of The Food Allergy Mam’s Baking Book, and let me tell you, her recipes are delicious!

One of the recipes we just loved was Snickeroos.  The original recipe called for soy nut butter, but as we didn’t have that and don’t have a problem with peanut butter, we used that instead.  Also, these can be coated with chocolate chips, which would make them even more decadent.

1 cup dark corn syrup
1 cup sugar
1  15 oz. container creamy soy nut butter
6 cups crisped rice cereal
2 cups dairy free chocolate chips

Spray a 13x9x2 inch baking pan generously with dairy-free baking spray.  Set aside.

In a medium saucepan, boil the corn syrup and sugar together until the sugar is dissolved.  Stir in the soy nut butter until thoroughly combined.  In a large bowl, combine the cereal and the soy nut butter mixture, and press the batter into the prepared baking dish.

Place the chocolate chips into a microwavable dish, and heat on high 45 to 60 seconds, or until melted.  Using an offset spatula, spread the melted chocolate over the batter.  Let the mixture cool completely at room temperature, and cut into small 1-inch squares.

For more delicious dairy-free recipes, be sure to check out the Food Allergy Mama.

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