2 1/2 cups sugar
2 tablespoons light tasting olive oil
5 ounces rice milk (do not use almond milk)
7 1/2 ounce jar of marshmallow crème
3/4 teaspoon salt
1 teaspoon vanilla
1 cup non-dairy chocolate chips
Combine first 5 ingredients. Stir over low heat until blended. Bring to a boil over medium heat, stirring constantly. Bring to a rolling boil and continue boiling and stirring for 5-7 minutes. Remove from heat. Stir in vanilla and chocolate chips. Stir until creamy using a wire whisk. Pour into a well-oiled 9-inch x 9-inch pan and chill until set.