These vegan rice krispie treats are the best ever. Made with vegan marshmallows for the perfect crispy, chewy and gooey classic treat.
These vegan rice krispie treats are the perfect crowd pleasing dessert. Kids love them, adults love them, they’re always a hit.
They’re even a hit with those who don’t have that much of a sweet tooth. The only sweetness comes from the marshmallows so they are not super sweet, making this the perfect dessert for those who are not the biggest fans of the sweet stuff.
They are also versatile and can be adjusted to be extra crispy or extra ooey gooey!
They are made with vegan marshmallows making them just like the classic version you know and love.
If you want to try a version without marshmallows then try our vegan peanut butter rice krispie treats. Also divine!
Ingredients You’ll Need:
Ingredient Notes
- Vegan marshmallows – you can use any vegan marshmallows you can get hold of. Large or small, they all work the same. I’ve even made these with some multi colored (orange, green and pink) vegan marshmallow fishes and worms that I got hold of once, and they also worked just great! Depending on the brand and the exact ingredients they’re made with, some brands may melt better than others. But even if they don’t melt well, it will still work out just fine, you just might have more chunky pieces of marshmallow in your treats, not a problem at all.
- Rice Krispies – you don’t have to use the name brand ‘Rice Krispies’ for this recipe, it’s just the name of the dessert. You can use any brand of puffed rice cereal. The name brand Rice Krispies are also not certified gluten-free, so if you need this recipe to be certified gluten-free you can use a gluten free puffed rice cereal.
How To Make Vegan Rice Krispie Treats
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Melt vegan butter in a heavy bottomed pot on medium low heat.
- Add the marshmallows and stir continuously until the marshmallows have melted into a gooey mass (they may not melt exactly like regular marshmallows but they do melt).
- Add the vanilla extract, then remove from the heat and add the rice krispies.
- Stir until all the rice krispies are coated with the marshmallow mix.
- Transfer the mix to your prepared 9×13 baking pan (sprayed with non-stick spray and lined with parchment paper overhang on either side) and spread it out with a spatula.
- Take a sheet of parchment paper and put it on top of the rice krispies and use the base of a glass to smooth and flatten it down and spread it into the corners of the pan.
- The parchment paper is already perfectly non-stick so the base of the glass is protected from sticking to the rice krispies, so it’s super easy to press down on it and smooth it down perfectly.
- Remove the parchment paper and place the tray into the fridge to set.
- When set, remove the rice krispies from the dish using the parchment paper overhang.
- Cut into squares.
- Your vegan rice krispie treats are ready to serve!
Baker’s Tips
- Medium low heat. Don’t turn the heat too high, it’s better to melt the marshmallows slowly.
- Heavy bottomed pot. This helps prevent the marshmallow mix from sticking to the bottom of the pot and burning.
- Ooey gooey or crispy. For ooey gooey rice krispie treats use 8 cups of rice krispies (as per the recipe). If you prefer them more crispy then use an extra cup (9 cups in total) of rice krispies.
Storage Instructions
Keep them stored in a sealed container in the fridge and enjoy within 3 days. They are very sticky so it can be helpful to store them in a container lined with parchment paper, otherwise they may stick to your container.
They do not freeze well.
More Delicious Vegan Desserts
- Vegan Peanut Butter Bars
- Vegan Tiffin
- Vegan Peppermint Patties
- Vegan Peanut Clusters
- Vegan Crunch Bars
- Chocolate Mint Crunch Cups
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Rice Krispie Treats
These vegan rice krispie treats are the best ever. Made with vegan marshmallows for the perfect crispy, chewy and gooey classic treat.
Print
Pin
Rate
Servings: 20
Calories: 183kcal
Prevent your screen from going dark
Instructions
-
Spray a 9×13 dish with non-stick spray and line it with parchment paper so that there is overhang on either side. Set aside.
-
Melt vegan butter in a heavy bottomed pot on medium low heat.
-
Add the marshmallows and stir continuously until the marshmallows have melted into a gooey mass (they may not melt exactly like regular marshmallows but they do melt).
-
Add the vanilla extract, then remove from the heat and add the rice krispies.
-
Stir until all the rice krispies are coated with the marshmallow mix.
-
Transfer the mix to your prepared 9×13 baking pan and spread it out with a spatula.
-
Take a sheet of parchment paper and put it on top of the rice krispies and use the base of a glass to smooth and flatten it down and spread it into the corners of the dish. The parchment paper is already perfectly non-stick so the base of the glass is protected from sticking to the rice krispies, and it’s super easy to press down on it and smooth it down perfectly.
-
Remove the parchment paper and place the tray into the fridge to set.
-
When set, remove the rice krispies from the dish using the parchment paper overhang. Cut into squares and serve.
Notes
- Vegan marshmallows – you can use any vegan marshmallows you can get hold of. Large or small, they all work the same. Some brands may melt better than others. But even if they don’t melt well, it will still work out just fine, you just might have more chunky pieces of marshmallow in your treats, not a problem at all.
- Rice Krispies – you don’t have to use the name brand ‘Rice Krispies’ for this recipe, it’s just the name of the dessert. You can use any brand of puffed rice cereal.
- Extra crispy or ooey gooey. If you prefer your rice krispie treats to be ooey gooey then use 8 cups (240g) rice krispies. If you prefer them ultra crispy then use 9 cups (270g).
- Gluten free – the name brand Rice Krispies are not certified gluten-free, so if you need this recipe to be certified gluten-free you can use a gluten free puffed rice cereal brand.
- Storing: Keep them stored in a sealed container in the fridge and enjoy within 3 days. They are very sticky so it can be helpful to store them in a container lined with parchment paper, otherwise they may stick to your container.
Nutrition
Serving: 1Square | Calories: 183kcal | Carbohydrates: 33g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 136mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 17g | Vitamin A: 1069IU | Vitamin C: 7mg | Calcium: 1mg | Iron: 3mg
