Instant Pot Non-Dairy Yogurt (Cashew + Coconut Options)

For those of you who also make a lot of non-dairy choices, I feel like yogurt can be a tricky one. It’s so expensive to buy non-dairy yogurts, almost impossible to find ones without added refined sugar, and to be honest, I just don’t like the taste of most of them. So for a while I just gave up on yogurt altogether. It wasn’t until I got my instant pot that I decided it would be worth a try to make my own and so I’m glad I did! It’s not that hard at all and you can make a small or big batch depending on how much you go through, and you can use different kinds of non-dairy milk to suit your needs. I have an almond sensitivity, so I make coconut and cashew yogurt. I’ll show you how I make those!

For the coconut yogurt:

1 can of full-fat coconut milk (or coconut cream works too, try both and see which consistency you like better, although some coconut creams react oddly with the water and separates from it, which you don’t want)
1/2 cup water
2 teaspoons gelatin
1 tablespoon maple syrup
1 probiotic capsule (I use this one)

Blend the can of coconut milk and water in a blender until smooth. Add the mixture to your instant pot and set to “boil” to heat up the mixture (my yogurt setting has a boil option if you press the yogurt button a few times, but yours may be different). Once it has boiled and the machine tells you it’s done, check the temperature and make sure it’s hit 180° (if it hasn’t you can run another “boil” cycle to heat it up more). Sprinkle in the gelatin while whisking vigorously so there are no clumps and allow the mixture to cool to about 105°. Using a digital instant read thermometer is by far the easiest way to check temps and you can use it for lots of other recipes too. You can wait 30 minutes or so for it to cool down in the instant pot chamber or you can remove the pot and place it on the counter or in some cool water to speed up the process.

Once 105° is reached, mix in the maple syrup and sprinkle the insides of the probiotic capsule (pull apart the two capsule halves) while whisking to combine. Let yogurt cook on the “yogurt” setting for 12-16 hours (some do up to 24 hours if they want tangier yogurt) and then remove the instant pot lid. The coconut yogurt will still look super watery with a thin white layer on top, so don’t think you’ve failed yet! It needs to set up in the fridge, so give it a whisk to combine again and pour it into a container to finish in the fridge for a few hours. Store in an airtight container in the fridge for up to a week. Once the yogurt has set, it’s ready to eat!

*Note: Since you are dealing with an item that’s going to ferment, make sure all your utensils, bowls, measuring spoons, etc., are clean and sterilized before use (you can rinse them with boiled water to sterilize).

For the cashew yogurt:

1 cup raw cashews (soak overnight or for 30 minutes in hot water)
2 cups filtered water
1 1/2 teaspoon gelatin
1 tablespoon maple syrup
1 probiotic capsule (I use this one)

Soak your cashews either overnight in water or for 30 minutes in hot water before making. Rinse the cashews twice in fresh water and add to blender with the filtered water. Blend for several minutes on high until smooth.

Add the mixture to your instant pot and set to “boil” to heat up the mixture (my yogurt setting has a boil option if you press the yogurt button a few times). Once the mixture has boiled and your machine beeps to signal it’s done, check the temperature to see if it’s up to 180° and sprinkle in the gelatin while whisking vigorously so there are no clumps. Allow the mixture to cool to about 105°, and, while whisking, add in the probiotic capsule (open up the two halves and sprinkle it in) and the maple syrup. Cook on the yogurt setting for 12-16 hours (the longer you cook it, the tangier it will be). The mixture will set up more in the fridge, so add it to an airtight container and place in the refrigerator. This recipe gives me a thick Greek-style yogurt which I love, but if that’s too thick for you, you can also add more water at the beginning to end up with a thinner yogurt or do a little less gelatin. Store in an airtight container in the fridge for up to a week.

*Note: Since you are dealing with an item that’s going to ferment, make sure all your utensils, bowls, measuring spoons, etc., are clean and sterilized before use (you can rinse them with boiled water to sterilize).

As a side note, I see that a lot of people use about 1/4 cup of already made yogurt in place of the probiotic capsule to get the bacteria going, so that’s an option too. But I just haven’t tried it that way yet—it’s usually gone to where I don’t have any left to add back in! Also, I’ve seen recipes where people do pretty much the same thing but omit the gelatin if they want to make it vegan or add some agar agar instead. I haven’t tried that either, but I would try adding the same amount of agar agar as gelatin the first time you make it and then add more or less the next time if you want different results. You can also double the yogurt recipes above (or triple too, probably) if you want to make more at one time. My favorite way to top these yogurts is with some fruit, granola, and a little bit of honey or maple syrup! Yum! xo. Laura

Instant Pot Non-Dairy Yogurt

For the coconut yogurt:

  • 1 can of full-fat coconut milk (or coconut cream works too, try both and see which consistency you like better although some coconut creams react oddly with the water and separates from it, which you don’t want)
  • 1/2 cup water
  • 2 teaspoons gelatin
  • 1 tablespoon maple syrup
  • 1 probiotic capsule

For the cashew yogurt:

  • 1 cup raw cashews (soak overnight or for 30 minutes in hot water)
  • 2 cups filtered water
  • 1 1/2 teaspoon gelatin
  • 1 tablespoon maple syrup
  • 1 probiotic capsule
  1. Blend the can of coconut milk and water in a blender until smooth. Add the mixture to your instant pot and set to “boil” to heat up the mixture (my yogurt setting has a boil option if you press the yogurt button a few times, but yours may be different). Once it has boiled and the machine tells you it’s done, check the temperature and make sure it’s hit 180° (if it hasn’t you can run another “boil” cycle to heat it up more).
  2. Sprinkle in the gelatin while whisking vigorously so there are no clumps and allow the mixture to cool to about 105°. Using a digital instant read thermometer is by far the easiest way to check temps and you can use it for lots of other recipes too. You can wait 30 minutes or so for it to cool down in the instant pot chamber or you can remove the pot and place it on the counter or in some cool water to speed up the process.
  3. Once 105° is reached, mix in the maple syrup and sprinkle the insides of the probiotic capsule (pull apart the two capsule halves) while whisking to combine. Let yogurt cook on the “yogurt” setting for 12-16 hours (some do up to 24 hours if they want tangier yogurt) and then remove the instant pot lid.
  4. The coconut yogurt will still look super watery with a thin white layer on top, so don’t think you’ve failed yet! It needs to set up in the fridge, so give it a whisk to combine again and pour it into a container to finish in the fridge for a few hours. Store in an airtight container in the fridge for up to a week. Once the yogurt has set, it’s ready to eat!
  5. *Note: Since you are dealing with an item that’s going to ferment, make sure all your utensils, bowls, measuring spoons, etc., are clean and sterilized before use (you can rinse them with boiled water to sterilize).

For the cashew yogurt:

  1. Soak your cashews either overnight in water or for 30 minutes in hot water before making. Rinse the cashews twice in fresh water and add to blender with the filtered water. Blend for several minutes on high until smooth.
  2. Add the mixture to your instant pot and set to “boil” to heat up the mixture (my yogurt setting has a boil option if you press the yogurt button a few times). Once the mixture has boiled and your machine beeps to signal it’s done, check the temperature to see if it’s up to 180° and sprinkle in the gelatin while whisking vigorously so there are no clumps. Allow the mixture to cool to about 105°, and, while whisking, add in the probiotic capsule (open up the two halves and sprinkle it in) and the maple syrup.
  3. Cook on the yogurt setting for 12-16 hours (the longer you cook it, the tangier it will be). The mixture will set up more in the fridge, so add it to an airtight container and place in refrigerator. This recipe gives me a thick Greek-style yogurt which I love, but if that’s too thick for you you can also add more water at the beginning to end up with a thinner yogurt or do a little less gelatin. Store in an airtight container in the fridge for up to a week.
  4. *Note: Since you are dealing with an item that’s going to ferment, make sure all your utensils, bowls, measuring spoons, etc., are clean and sterilized before use (you can rinse them with boiled water to sterilize).

Credits//Author and Photography: Laura Gummerman. Photos edited with A Color Story Desktop.

Easy Grain-Free Granola (Paleo and Gluten-Free!)

I love granola. I’ve made my own granola a lot over the past few years (we’ve got several granola recipes we love), but I wanted something a little different lately, so I’ve been making this grain-free granola instead! I love having it as cereal every morning or sprinkling some over yogurt with berries on top—it’s so good and super easy to make!

Easy Grain-Free Granola (makes about 4 cups)

1 cup raw unsalted cashews
1 cup raw pecans
1/2 cup raw pumpkin seeds
1/2 cup flaked coconut
1/4 cup raw sunflower seeds
1 teaspoon vanilla extract
1/4 cup coconut oil
1/4 cup maple syrup (can use honey also)
3/4 teaspoon sea salt
1/4 cup cacao nibs (or you could add small chocolate chips once totally cooled)
1/3 cup dried cranberries

Put your cashews, pecans, pumpkin seeds, and coconut into a blender or food processor and pulse until the mixture becomes medium grain crumbles. You don’t want to pulverize it to become a nut flour, but if you still see whole chunks of nuts, give it a stir and pulse until everything is very coarsely crumbled. Pour into medium-sized mixing bowl.

Warm your coconut oil, syrup, and vanilla extract in a small saucepan and stir once all melted together.

Pour your syrup on top of your nut mixture and stir to combine. Add your salt and sunflower seeds and stir again. I find that the granola usually tastes a little too sweet before it’s baked, but then it’s at the perfect level out of the oven so feel free to add less sweetener (and a little more coconut oil instead) if you prefer.

Spread out your granola onto a baking sheet and bake at 300° for 20 minutes, stirring it at the 10-minute mark. Once you take the granola out, stir in your cacao nibs and cranberries and let cool on the pan (it will crisp up more as it cools). Once totally cool, break it into crumbles and store in an airtight container.

Of course you can switch out some nuts and seeds for other varieties that you prefer, but this is my fave combination so far. This is delicious with just milk on top for cereal and great for topping yogurt, chia seed puddings, or any other thing you might normally put granola on. I think this would probably last up to two weeks when stored, but I’ve never had it around that long to find out! It’s usually gone in under a week every time … it’s so good! xo. Laura

Easy Grain-Free Granola

  • 1 cup raw unsalted cashews
  • 1 cup raw pecans
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup flaked coconut
  • 1/4 cup raw sunflower seeds
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup (can use honey also)
  • 3/4 teaspoon sea salt
  • 1/4 cup cacao nibs (or you could add small chocolate chips once totally cooled)
  • 1/3 cup dried cranberries
  1. Put your cashews, pecans, pumpkin seeds, and coconut into a blender or food processor and pulse until the mixture becomes medium grain crumbles.
  2. You don’t want to pulverize it to become a nut flour, but if you still see whole chunks of nuts, give it a stir and pulse until everything is very coarsely crumbled. Pour into medium-sized mixing bowl.
  3. Warm your coconut oil, syrup, and vanilla extract in a small saucepan and stir once all melted together.
  4. Pour your syrup on top of your nut mixture and stir to combine. Add your salt and sunflower seeds and stir again. I find that the granola usually tastes a little too sweet before it’s baked, but then it’s at the perfect level out of the oven so feel free to add less sweetener (and a little more coconut oil instead) if you prefer.
  5. Spread out your granola onto a baking sheet and bake at 300° for 20 minutes, stirring it at the 10-minute mark. Once you take the granola out, stir in your cacao nibs and cranberries and let cool on the pan (it will crisp up more as it cools). Once totally cool, break it into crumbles and store in an airtight container.

Credits // Author and Photography: Laura Gummerman. Photos edited with A Color Story Desktop.

Green Bean Macaroni Casserole

This green bean macaroni casserole was my favorite dish from Friendsgiving this year. I’ll admit, casseroles are not the most photogenic dish, but to me, being from the Midwest, casseroles are an ESSENTIAL part of Thanksgiving. This one is extra special as it combines my husband and I’s favorite side dishes. Yes, that’s right, this casserole is like if green bean casserole and baked macaroni and cheese got together and had a casserole baby. 🙂

Fresh green beans are essential in this casserole, as we’ll blanch them and then bake them—and you don’t want them too mushy.

Then everything gets topped with the good stuff—French fried onions! Which is a very classic topping for green bean casserole and it makes a great replacement to breadcrumbs which is what I normally top baked macaroni and cheese with.

There are two additional things I love about casseroles for Thanksgiving, and this one in particular. You can easily make this ahead and refrigerate overnight. Then just top with the French fried onions and bake before your big meal. Make ahead dishes are essential to me as I don’t like feeling rushed or stuck in the kitchen ALL day, even if I’m hosting.

Second thing, casseroles are my favorite leftovers from Thanksgiving. I know, I should be making some kind of crazy sandwich from the leftover turkey, or eating these pie bars for breakfast the next day. But to me there’s nothing better than rewarming this casserole the next day, when family is still around or while I start my (online) Black Friday shopping. So if you have been tasked with bringing a casserole to your Thanksgiving this year, I highly recommend this green bean macaroni casserole. Thanks for letting me share! xo. Emma

Credits // Author: Emma Chapman. Photography: Janae Hardy and Emma Chapman. Photos edited with A Color Story Desktop.

Green Bean Macaroni Casserole

  • 12 ounces fresh green beans
  • 6 ounces baby Bella or button mushrooms
  • 6 cloves of garlic
  • 16 ounces macaroni noodles
  • 1/2 cup butter
  • 1/4 cup flour
  • 1/4 teaspoon cayenne
  • salt and pepper
  • 1 cup milk
  • 2 cups vegetable stock
  • 16 ounces shredded cheese (divided)
  • 6 ounces French fried onions
  1. Prepare the green beans by cutting off the ends and chopping into bite-size pieces (maybe 1/2 inch or smaller). Blanch in boiling water for 2 minutes. Strain and immediately rinse in cold water (to stop the cooking process). Set aside.

  2. Boil the noodles according to the package directions to al dente. You want them a little hard in the center still as they will absorb more liquid when they bake in the casserole later.
  3. Clean and slice up the mushrooms, discarding the center stem. Mince the garlic. In a large pot, melt the butter. Add the mushroom and garlic and cook for just a minute or two until the mushrooms begin to soften. Whisk in the flour and cayenne, this will become a paste. Season generously with salt and pepper. Then slowly whisk in the milk and vegetable stock so it incorporates well (you don’t want a bunch of chunks of flour paste floating in the mixture). Then stir in 12 ounces of the shredded cheese. Once it begins to look melted, or mostly melted (sort of stringy on your mixing spoon), then stir in the green beans and noodles.

  4. Add this mixture to a greased casserole pan (9×13 or close to that size if it’s a different shape, like an oval). Sprinkle with salt and pepper, then top with the remaining cheese and French fried onions. Cover with aluminum foil and bake at 350°F for 15 minutes. Then remove the aluminum foil from the top and bake another 15 minutes.

If you want to make this ahead, you absolutely can. Just don’t top with the French fried onions until you are ready to bake. What kind of shredded cheese should you use? Really any kind you like. I prefer a mixture of pepper jack and sharp cheddar.

Make Your Own Autumn Trail Mix

Hi there! I have been making an autumn trail mix for probably 15 years—every single autumn it’s a thing I love to do! This year, I shared it on Instagram and got approximately 1,000 messages (haha—I am serious though, it was a lot) asking me to repost the “recipe.” If I’ve learned ANYTHING in my 12 years of blogging it’s that the things you expect to catch on hardly do, and the things you don’t expect can become a big deal.

Well, I didn’t expect a huge amount of interest in my homemade trail mix, but here I am making an “official” blog post. Gotta give the people what they want—haha!

Seriously, though, this is SO fun and super simple! There are a couple elements here that are tastier if you bake them (I will note below), but it can also be as simple as just buying a bunch of elements and mixing them up in a big jar together!

Needed:
Granola
Cheez-Its (They are even better if you toss them in a bit of melted butter then bake them until they are golden brown!)
Candy Corn
Reese’s Pieces
Pumpkin Seeds (again, much tastier if you bake them yourself, but store bought works too)
Nuts (any kind you like—I love macadamia nuts)
Rye Chips
*Anything else you love in a snack mix. I usually add sesame sticks but didn’t have any the day we took these photos. You can also add dried fruit like banana chips. Customize it with things you love!

Then just mix it together in a large bowl and store in a large jar for sharing!

I pack a little bit of this mix in my daughter’s lunch almost every day. I hope this sparks a fun new tradition for you as well!!
xx- Elsie

Credits//Author: Elsie Larson. Photography: Amber Ulmer. Photos edited with A Color Story Desktop.

Spooky Spreads

I’m sooo excited to share today’s post! I put together three different party boards with the fall and Halloween season in mind, because adults deserve a fun experience too after all the festive parties! And to be perfectly honest, you don’t need a party to enjoy one of these—they’re perfect for a date night at home as well (the ULTIMATE date night at home).

We’re partnering with ALDI for this post. I have been shopping there a lot this past year and it’s never been better. I love being able to get quality items there, and they have some really fun specialty cheeses you’ll see below that are available starting 10/16 for a limited time only! I bought every single food item on all these boards (plus the wine) at ALDI. You can find your local store here.

OK, let’s jump in!

There are few things I look forward to more than wine and cheese when our kiddos go to bed at night (woooo!!!!!). I’m really into this all-white board because it has all my favorite things: soft cheese, cheddar popcorn, pumpkin seeds and macadamia nuts. Oh, and chardonnay!

Products used: William Wright Chardonnay, Happy Farms Preferred Transylvanian Romanian Cave Cheese, Crumbled Blue Cheese, Happy Farms Preferred Camembert Soft Cheese, Happy Farms Preferred Goat Cheese, Parmesan Garlic & Herb Pita Chips, Southern Grove Pumpkin Seeds, Southern Grove Macadamias with Sea Salt, Clancy’s White Cheddar Cheese Popcorn.

I love a board with tons of veggies, olives and a variety of nuts and dried fruit. If you have a chance, ALWAYS add apple chips to your board … it’s so delicious and surprising.

Pumpkin Spice Cheese. Yep, that exists. This board was so delicious, I wish I could have shared it with you! It’s perfect for a Halloween or fall-themed party!

Products used: Emporium Selection Halloween Scary Pumpkin Spice Wensleydale Cheese, (available 10/16), Raccolte Lambrusco, Dried Mediterranean Apricots, Clancy’s Apple Chips, Dried Phillippine Mango, Benton’s Maple Leaf Cream Cookies, Southern Grove Cashews with Sea Salt, Sliced Hard Salami, Chef’s Collection Gourmet Tomatoes.

Next up, a cheese and chocolate board. The ultimate! This one would be amazing at a Halloween party. I added caramel apples, pumpkin spice pretzels and truffles. Cheddar and chocolate are such a good combination! It’s great paired with a fun rosé too!

Products used: La Rue Rosé Cotes de Provence Rosé, Emporium Selection Halloween Freaky Franken Sage Derby Cheese and Emporium Selection Halloween Bat Knit Crazy Cheddar Cheese (available 10/16), caramel apples, Moser Roth Luxurious European Chocolate Truffles, Choceur Pumpkin Spice Yogurt Covered Pretzels, Choceur Milk Chocolate Sea Salt Caramel Almonds, Specially Selected Dark Chocolate Sea Salt Caramels, Benton’s Chocolate Cream Filled Wafer Rolls, Pumpkin Spice Caramel Corn.

Cheers!! I hope you are feeling inspired and ready for some wine and cheese!

Now, please tell me what your favorite combination is for a party board! I’m always excited to learn new things. xx- Elsie

Credits//Author: Elsie Larson. Photography: Amber Ulmer. Photos edited with A Color Story Desktop.

Non-Dairy Caramel Crunch Bar

I’m all about that chocolate life. I learned pretty early on in my relationship with my husband that we have to get different snacks when we go to the movies because he’s a sweet tart/lemon head kind of person and I’m a “it has to have chocolate or make it go away” person. Crunch bars were always one of my favorite treats and since we do dairy-free and vegan eating most of the time, I thought it would be fun to make a crunch bar with some caramel inside as well for an extra yummy treat.

The chocolate:

2/3 cup non-dairy chocolate chips (I like to use these semi-sweet ones)

The caramel (recipe slightly adapted from Fork and Beans):

1/2 cup coconut milk (either full or low fat works)
1/4 cup brown sugar
3 tablespoons vegan butter
2 tablespoons maple syrup
1/2 teaspoon vanilla extract

The crunch:

Rice crisp cereal (I like to use this brand)

First, you’ll want to make the caramel for your chocolate bar since that takes the longest time to set. Put all your caramel ingredients (except for the vanilla extract) into a small pot over medium heat and stir to combine them while the pot heats up and starts to boil. Once the pot is boiling, insert a candy thermometer and leave the pot alone (do not stir!) until the temperature reaches 250°. It will take a little bit for the temperature to get up that high, so just keep checking back in. But once the temperature reaches the 220-230° range, it will go up pretty quickly after that, so just stand near the pot. Once it reaches 250°, take the caramel off the stove and stir in your vanilla extract. Give the caramel a few minutes to cool, and while it’s cooling, put some oil (I used refined coconut oil) on a piece of parchment paper and spread your caramel over an area that’s big enough to cover your chocolate bar mold. Place your caramel in the fridge for a few hours until set. 
While the caramel is setting, use a double boiler or a glass bowl over a pot of simmering water to melt half of your chocolate chips (1/3 cup) and spread them into the bottom of a chocolate bar mold (or a very small bread loaf pan would work too). You want to just cover the bottom of the mold, so make sure to leave room for the rest of your layers.

When your caramel is set, take it out of the fridge and use a pizza cutter to cut the caramel into a rectangle that’s slightly smaller than your chocolate bar mold. Place it caramel side down onto your chocolate bar and peel off the oiled paper so it’s sitting on top of your chocolate layer. If for some reason your caramel doesn’t come off the paper like it should (sometimes making caramel can be finicky), you can always scrape it off and use an oiled spatula to kind of spread it out over the chocolate. It may not be as pretty, but will still taste good!
Once your caramel is in place, melt the other 1/3 cup of your chocolate and spread it over the top of the caramel layer. Give your rice crisp cereal a few chops with a knife to break up the cereal a bit and then spread them out over the chocolate and push them down into the chocolate with the back of a spoon.
Place your bar in the fridge to fully set, pop your candy out of its mold and your yummy treat is ready to eat! You’ll want to store any uneaten parts of the candy bar in the fridge, wrapped in wax paper. How delicious does that look?! I was so proud of myself that I could make my own candy bar that totally looks like I bought it in the store and tastes amazing too. I’m one of those weird people that can have a candy bar lasting for days or even weeks because I just break off one square at a time when the chocolate craving hits (usually after dinner for me), so a rich gooey candy bar like this is perfect to satisfy my sweet tooth when the craving hits. And if you love to have your candy bars in the freezer like I do, then go for it! Frozen caramel and chocolate are what my dreams are made of … xo. Laura

Non-Dairy Caramel Crunch Bar

For the chocolate:

  • 2/3 cup non-dairy chocolate chips (I like to use semi-sweet ones)

The caramel:

  • 1/2 cup coconut milk (either full or low fat works)
  • 1/4 cup brown sugar
  • 3 tablespoons vegan butter
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract

The crunch:

  • rice crisp cereal
  1. First, you’ll want to make the caramel for your chocolate bar since that takes the longest time to set. Put all your caramel ingredients (except for the vanilla extract) into a small pot over medium heat and stir to combine them while the pot heats up and starts to boil. Once the pot is boiling, insert a candy thermometer and leave the pot alone (do not stir!) until the temperature reaches 250°. It will take a little bit for the temperature to get up that high, so just keep checking back in. But once the temperature reaches the 220-230° range, it will go up pretty quickly after that, so just stand near the pot. Once it reaches 250°, take the caramel off the stove and stir in your vanilla extract.
  2. Give the caramel a few minutes to cool, and while it’s cooling, put some oil (I used refined coconut oil) on a piece of parchment paper and spread your caramel over an area that big enough to cover your chocolate bar mold. Place your caramel in the fridge for a few hours until set. 
  3. While the caramel is setting, use a double boiler or a glass bowl over a pot of simmering water to melt half of your chocolate chips (1/3 cup) and spread them into the bottom of a chocolate bar mold (or a very small bread loaf pan would work too). You want to just cover the bottom of the mold, so make sure to leave room for the rest of your layers.
  4. When your caramel is set, take it out of the fridge and use a pizza cutter to cut the caramel into a rectangle that’s slightly smaller than your chocolate bar mold. Place it caramel side down onto your chocolate bar and peel off the oiled paper so it’s sitting on top of your chocolate layer. If for some reason your caramel doesn’t come off the paper like it should (sometimes making caramel can be finicky), you can always scrape it off and use an oiled spatula to kind of spread it out over the chocolate. It may not be as pretty, but will still taste good!
  5. Once your caramel is in place, melt the other 1/3 cup of your chocolate and spread it over top of the caramel layer. Give your rice crisp cereal a few chops with a knife to break up the cereal a bit and then spread them out over the chocolate and push them down into the chocolate with the back of a spoon.
  6. Place your bar in the fridge to fully set, pop your candy out of its mold and your yummy treat is ready to eat! You’ll want to store any uneaten parts of the candy bar in the fridge, wrapped in wax paper.

Credits // Author and photography: Laura Gummerman. Photos edited with A Color Story Desktop.