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? Strive swapping them for vegan chocolate chips for a crispy peanut butter-chocolate deal with as a substitute.
What you want:
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 ceaselessly, 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. Enable 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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