I received some waffle cones from Goldbaums, but alas, they didn’t survive the UPS handling. Aside from this lone whole cone …
… only bits and pieces remained …
But you know my waste not, want not attitude – crumbs or not, there was a use for this gluten-free goodness. Yes, these cones are gluten-free, and not quite what I expected from a waffle cone. They are thinner, and more of a cross between a waffle cone and those plain, unsweetened cones. I would love to see them come out with a heftier cone that is just a touch sweeter (for us sugaraholics), but for now I think this is an excellent gluten-free option that offers a more neutral taste for serving up your favorite (dairy-free) ice cream. Perfect for summer, no?
Okay, truth be told, I received the cones in February (note the snow in the background of the pic above). But this blog isn’t about reviews, it’s about recipes, and I didn’t feel right posting ideas for ice cream toppings and recipes for no bake s’mores treats in February. Call me crazy. Now that I’ve fessed up to the delay …
My first order of waffle cone bit business was to do the obvious, coat them in chocolate …
Divine. I melted some dairy-free chocolate chips (Dream brand) with a little coconut oil and dipped away. Loved these on chocolate “ice cream.”
And really, though slightly different in flavor, I saw no reason why these cone pieces couldn’t sub in for graham crackers in these …
S’mores-Style Crispy Rice Treats
- 1/4 Cup Dairy-Free Margarine (I used Earth Balance Soy-Free)
- 10 Ounces Marshmallows (feel free to use vegan marshmallows if you prefer, though you may need to adjust the liquid and crispy amounts)
- 2 Cups Broken Waffle Cone (I used Goldbaum gluten-free cones) or Graham Crackers
- 4 to 4-1/2 Cups Brown Rice Crispy Cereal (I used Erewhon brand – they offer a whole line of certified gluten-free and wholesome “crispy” cereal as well as organic)
- 1 Cup Daiy-Free Chocolate Chips (I used Dream brand)
In a large pan, melt the margarine over medium-low heat. Add the marshmallows and stir often to help them melt and turn into a marshmallow goo or cream with the margarine. Remove the pan from the heat and stir in the waffle cone or graham crackers and then the crispy rice cereal until it no longer seems too gooey (of course the idea is gooey here, but this stuff is like glue!).
Let that cool for a few minutes before stirring in the chocolate chips, lest they melt, which really wouldn’t be a bad thing either.
Press the mixture into a greased 9 x 13” pan. Mine was hard to handle. I tried greased plastic wrap, wax paper, spray oil on the fingers, etc. to help keep it from sticking to my hands, but what worked best was simply slightly damp hands.
Let cool. Cut into bars. Share … ‘cause rice crispy treats are definitely meant for sharing.
Makes more bars than you should eat in one sitting
Filed Under: Alisa's Recipes