Frugal Foodie Friday: Easy Fudgie Crispies (with Vegan Version)
Serves: 6
  • 2 ounces dark or semi-sweet chocolate
  • 2 teaspoons coconut oil
  • 6 tablespoons Marshmallow Creme, Fluff, or vegan Ricemellow Creme
  • 1-1/2 cups crispy rice cereal (I used gluten-free brown rice crispies)
  • Optional add-ins: vanilla extract, peppermint extract, chili powder, ginger, chopped dried fruit, nuts, or cinnamon
  1. Melt the chocolate in a small to medium bowl – I did this in the microwave. I heated it for 1 minute and stirred it vigorously. If there are any big chunks left, return it to the microwave for 15 seconds, and stir again.
  2. Stir in the coconut oil and marshmallow creme / fluff until smooth. Add the cereal, and gently stir to combine. Plop equal amounts into 6 muffin cups (I used silicone ones, and didn’t need to grease them). Press the mixture into the cups – I use a little piece of saran wrap over my fingers as I press down to keep them from sticking. If using the ricemellow creme, you may find that the mixture is much stickier. I put them in the fridge for 5 minutes, pulled them out and then pressed them in to combat this issue.
  3. Place the crispy treats in the freezer for 15 minutes. Pop them out and enjoy! Keep in mind, these will get very, tooth-breaking firm if stored in the freezer for more than the 15 minutes. Move them to the fridge for prolonged storage.
Recipe by Go Dairy Free at