Vegan Rice Krispie Treats
These vegan rice krispie treats are made with plant-based butter and marshmallows for a gooey, crispy classic that comes together in just minutes. They taste just as irresistible as the original, but are completely dairy-free.
Equipment
- Large heavy-bottomed pot or non-stick saucepan - At least 5-quart capacity
- 9x13 inch baking pan
- Silicone spatula or wooden spoon
- Parchment paper
- Measuring cups and spoons
Ingredients
- 6 cups crispy rice cereal - 170g, such as Rice Krispies — check label for vegan certification
- 4 tablespoons vegan butter - 56g, such as Earth Balance or Miyoko's
- 10 oz vegan marshmallows - 283g, such as Dandies brand
- 1/4 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract - optional, but recommended
Optional Mix-Ins
- mini chocolate chips - vegan, for variation
- rainbow sprinkles - for variation
- peanut butter - for variation
- cocoa powder - for chocolate version
- vegan graham crackers - crushed, for s'mores variation
For Serving (Optional)
- vegan dark chocolate - melted, for drizzling
- vegan vanilla ice cream - for serving
Instructions
- Line a 9x13-inch baking pan with parchment paper, leaving overhang on each side for easy removal. Lightly grease the parchment with vegan butter or cooking spray and set aside.
- Measure 6 cups of crispy rice cereal into a large mixing bowl. Keep the bowl near the stove for quick assembly later.
- In a large heavy-bottomed pot over medium-low heat, melt 4 tablespoons of vegan butter, stirring occasionally. Reduce heat to low once melted.
- Add 10 oz of vegan marshmallows to the pot with the melted butter. Stir constantly over low to medium-low heat until completely smooth and glossy. Stir in salt and vanilla, if using.
- Remove the pot from heat and immediately pour the melted marshmallow mixture over the cereal. Fold and stir quickly with a silicone spatula to coat every piece evenly. Fold in any optional mix-ins now.
- Transfer the mixture to the prepared pan. Using parchment paper or a lightly greased spatula, press firmly but gently into an even layer. Cool at room temperature for at least 30 minutes before cutting.
- Use the parchment overhang to lift the slab out of the pan. Cut into bars with a sharp knife, lightly greasing the blade for clean cuts if needed. Serve or store.
Notes
- Use low heat throughout to prevent the vegan butter from scorching and the marshmallows from hardening.
- Dandies vegan marshmallows are the most reliable brand for this recipe — they melt smoothly without clumping.
- Work quickly once the marshmallow mixture is combined with the cereal, as it firms up fast.
- Press the mixture firmly but gently; over-pressing creates dense, hard bars instead of light and chewy ones.
- For extra flavor, stir in 1/4 cup of rainbow sprinkles, mini chocolate chips, or 3 tablespoons of peanut butter before pressing into the pan.
- For a chocolate version, stir 2 tablespoons of cocoa powder into the melted marshmallow mixture.
- Store in an airtight container at room temperature for up to 3 days. Place parchment between layers to prevent sticking.
- To freeze, wrap individual bars tightly in plastic wrap and store in a zip-top bag for up to 6 weeks. Thaw at room temperature for 30 minutes.
- If treats become hard, microwave a bar for 5–10 seconds to soften it back up.