I got this recipe from my local health food store (New City Market). It's both vegan and gluten free, and something about ricemellow creme just says 'Easter' to me. (Maybe it's a childhood Peeps association.)
1 Tbsp Earth Balance margarine
1 Tbsp natural peanut butter (optional)
3/4 cup ricemellow creme
2-1/2 cups Erewhon crispy brown rice cereal
Grease an 8 x 8 x 2 inch pan. In a largish pan over medium heat, melt the Earth Balance and the peanut butter. Add the ricemellow creme and stir to blend. Add the cereal and stir until well coated. Remove from heat; pour into greased pan. Cool completely, then cut into squares.
