This vegan rice krispie treat is chewy, marshmallowy nostalgia in its purest form, and it takes three ingredients to get there. Vegan butter and mini vegan marshmallows melt into a glossy binder that pulls crisp rice cereal into perfect, pull-apart squares. Ten minutes of work, a short rest, and the whole pan is gone.
The Ultimate Nostalgic & Chewy Vegan Treat
Get ready to be transported back to your childhood with a treat that’s crispy, chewy, and perfectly sweet! We’ve given the classic Rice Krispie square a compassionate makeover, making it 100% vegan without sacrificing an ounce of that gooey, marshmallowy goodness. Using just three simple ingredients, this no-bake recipe is ridiculously easy and perfect for parties, bake sales, or a simple afternoon pick-me-up. Let’s get mixing!
Ingredients
• 1/3 cup / 76g (2.68 oz) vegan butter
• 4 1/2 cups / 227g (8 oz) mini vegan marshmallows
• 6 cups / 168g (5.9 oz) crisp rice cereal
Instructions
1. Prepare your pan by greasing a 9×13 inch (23×33 cm) baking dish or lining it with parchment paper for easy removal.
2. In a large pot or heavy skillet, melt the vegan butter over low heat. Add the mini vegan marshmallows and stir continuously until they are completely melted and smooth. Be careful not to overheat, as this can make the final treats hard.
3. Remove the pot from the heat immediately. Pour in the crisp rice cereal and use a spatula to gently fold everything together until the cereal is evenly coated in the marshmallow mixture.
4. Transfer the mixture to your prepared pan. Using a greased spatula or a piece of wax paper, gently press the mixture into an even layer. Don’t press too firmly, or the squares will be dense and hard.
5. Allow the treats to cool completely at room temperature for at least 1 hour, or in the refrigerator for 30 minutes if you’re in a hurry. Once set, cut into 24 squares and serve.
Nutritional Information
• Yields: 24 squaresCost Per Square: $0.12
• Per 1 square
• Calories: 80
• Fat: 2.5g
• Carbohydrates: 14g
• Protein: 1g
• Fiber: 0g
• Sugar: 6g
• Sodium: 60mg
Pro Tips
• for Perfect Treats
• For extra flavor, stir in 1 teaspoon (5 ml / 0.2 fl oz) of vanilla extract and a pinch of sea salt with the melted marshmallows before adding the cereal.
• Don’t press the mixture into the pan too hard. A gentle, even pressure is all you need to create a chewy, airy texture. Compacting it will result in dense, tough squares.
• Use fresh marshmallows! Older, stale marshmallows don’t melt as well and can result in a grainy texture.
• Get creative with mix-ins! Gently fold in vegan chocolate chips, sprinkles, or chopped nuts after you’ve mixed in the cereal for a fun twist.
FAQ
Q: What makes these Rice Krispie treats vegan
A: These treats are vegan because they use two key plant-based substitutions: vegan butter instead of dairy butter, and vegan marshmallows. Traditional marshmallows contain gelatin, an animal-derived ingredient, while vegan marshmallows use plant-based alternatives to achieve that classic gooey texture.
Q: Where can I find vegan marshmallows
A: You can typically find vegan marshmallows in the natural foods section of larger grocery stores, at health food stores like Whole Foods, or online. Popular brands to look for include Dandies and Trader Joe’s. Always check the ingredients list to ensure they are gelatin-free.
Q: Can I use coconut oil instead of vegan butter
A: Yes, you can substitute an equal amount of melted coconut oil for the vegan butter. Using unrefined coconut oil will add a subtle coconut flavor, while refined coconut oil will have a more neutral taste. This is a great option if you prefer to avoid palm oil or soy, which are common in vegan butters.
Q: How do I store these vegan treats to keep them chewy
A: For the best texture, store the squares in an airtight container at room temperature for up to 3 days. Placing a piece of parchment paper between layers can prevent sticking. Avoid refrigerating them, as the cold can make the treats hard and dry instead of soft and chewy.
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The Ultimate Nostalgic & Chewy Vegan Rice Krispie Treat
Ingredients
Method
- Prepare your pan by greasing a 9x13 inch (23x33 cm) baking dish or lining it with parchment paper for easy removal.
- In a large pot or heavy skillet, melt the vegan butter over low heat.
- Add the mini vegan marshmallows and stir continuously until they are completely melted and smooth. Be careful not to overheat, as this can make the final treats hard.
- Remove the pot from the heat immediately.
- Pour in the crisp rice cereal and use a spatula to gently fold everything together until the cereal is evenly coated in the marshmallow mixture.
- Transfer the mixture to your prepared pan.
- Using a greased spatula or a piece of wax paper, gently press the mixture into an even layer.
- Don't press too firmly, or the squares will be dense and hard.
- Allow the treats to cool completely at room temperature for at least 1 hour, or in the refrigerator for 30 minutes if you're in a hurry.
- Once set, cut into 24 squares and serve.
- Don't press the mixture into the pan too hard. A gentle, even pressure is all you need to create a chewy, airy texture. Compacting it will result in dense, tough squares.
