A little while ago I made actual vegan rice crispy treats with Dandies marshmallows, but I only made half the recipe and it didn't look as good as it tasted so I'll have to post that one another time. In the meantime, here's a different s'mores-like, almond butter version of it. This recipe idea/ingredients are adapted from Chocolate Covered Katie's Luna Bar recipe. I changed/omitted some ingredients, simplifying the recipe. This is not 801010, low fat, nor anything of the sort, but it is a sweet, easy to make, decadent vegan dessert. 

INGREDIENTS

• 2-3 cups puffed brown rice cereal (I used Arrowhead Mills)
• 1/8-1/4 cup maple almond butter
• 1/4 cup agave
• About 1/8-1/4 cup carob chips* or vegan chocolate chips

*I melted the carob with agave/turbinado sugar to sweeten it. This does not need extra sweetening unless you already like the taste of carob or use vegan chocolate chips.

METHOD

Mix together the puffed brown rice cereal (try to crush into pieces), agave, and almond butter in a bowl. Place parchment paper over a baking pan, add the mix and flatten on the parchment paper. 

Then, in a saucepan, melt the carob chips with light agave or coconut sugar or turbinado sugar if you want to sweeten the carob. Once everything is melted, drizzle atop the cereal-agave-almond butter base.
Lastly, set the parchment paper/rice crispy block into the freezer and set for 25-30+ minutes.

Emily Blunt. Edge of Tomorrow (2014).