Vegan Rice Krispie Treats

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These vegan rice krispie treats are bursting with ooey-gooey sweet deliciousness! Made with crispy rice cereal and vegan marshmallows, they’re super easy to whip up and taste just like the classic cereal treats you grew up eating!

I realized recently that it had been around thirty years since I had a Rice Krispie treat.

Thirty. Years.

That’s way too long.

The reason for this lapse is that I first went vegetarian almost thirty year ago. (Yikes! Feeling old now.) Classic Rice Krispie treats aren’t even vegetarian.

So I decided it was time I whipped up some vegan rice krispie treats. I mean, I do create vegan recipes for a living after all, so I really have no excuse for waiting so long.

This recipe is adapted from the classic rice krispie treats recipe, with ingredient swaps for the non-vegan items (which turned out to be most of the ingredients), as well as a few upgrades to make them extra amazing.

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  • Ingredients You’ll Need
  • How They’re Made
  • Shelf-Life & Storage
  • More Vegan Sweet Treats
  • Vegan Rice Krispie Treats

Ingredients You’ll Need

  • Vegan butter. This should be pretty easy to find at most supermarkets. Look for it near the regular butter. Earth Balance and Miyoko’s are a couple of popular brands.
  • Vegan marshmallows. Regular marshmallows aren’t vegan. (Sorry!) They’re made with gelatin. Fortunately, there are some vegan brands out there! I used Dandies mini marshmallows for this recipe. Trader Joe’s marshmallows are also vegan.
  • Vanilla extract.
  • Salt.
  • Vegan crispy rice cereal. Sadly, classic Kellogg’s Rice Krispies cereal is also not vegan. I won’t get into all of the details, but you can read all about the animal-derived ingredients and find a list of vegan crispy rice cereals in this article. I developed this recipe using Nature’s Path Crispy Rice Cereal.
  • Sprinkles. These are totally optional, but I couldn’t resist using them to top my vegan rice krispie squares. Make sure the sprinkles you’re using are vegan, as most brands aren’t. I used Sweet Eva’s rainbow sprinkles.

Tip: Need to keep this recipe gluten-free? That shouldn’t be a problem! Dandies and Trader Joe’s vegan marshmallows are both gluten-free, as are are most brands of crisp rice cereal that I’m aware of. But I always recommend checking the package label to be safe!

How They’re Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

  • Start by lining a 9 x 13 inch baking pan with parchment paper. This will make it easier to get your treats out of there when they’re ready.
  • Place your butter and all but 2 cups of your marshmallows into a large pot. I used a big 6 quart Dutch oven so I’d have plenty of room to mix everything up.
  • Place the pot over medium heat and start stirring the marshmallows and butter. The butter will melt, and then the marshmallows will slowly start to melt.
  • Keep heating and stirring the mixture until all of the marshmallows are melted and the mixture is smooth and fluffy. You might notice some dark spots where the mixture starts to brown. These are totally fine and actually add a hint of nutty flavor to the treats!
  • Take the pot off of heat and stir in the vanilla and salt, followed by the cereal and reserved marshmallows. It might take a little elbow grease to get the ingredients evenly distributed — keep at it!
  • Press the mixture into your prepared baking pan. I like to lay an extra sheet of parchment paper on top and press on it firmly to get the to surface nice and even.
  • If you’d like to use sprinkles (or any other topping, for that matter), distribute them over the mixture now and gently press them in so that they stick.
  • Your vegan rice krispie treats will take about an hour to fully set. Once they’re done you can cut them into bars and enjoy. Watch out, because they’re seriously addictive!

Shelf-Life & Storage

Vegan rice krispie treats will keep in a sealed container at room temperature for about 4 days, or in the freezer for up to 3 months. I recommend separating layers of treats with a sheet of parchment paper to prevent them from sticking.

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