Vegan Rice Krispie Treats
The best vegan rice Krispie treat recipe made with 4 simple ingredients + how to make a peanut butter version!
Servings 9 3-inch bars
Calories 157kcal
Equipment
- Le Creuset Enameled Cast Signature Iron Handle Skillet, 11-3/4-Inch, Cerise
- DI ORO Seamless Series 4-Piece Silicone Spatula Set - 600°F Heat-Resistant Pro-Grade Rubber Spatulas - Spoonula, Large Spatula, Small/Mini Spatula, and Jar Spatula - Kitchen Utensil Set (Red)
- Wilton Perfect Results Premium Non-Stick 21 x 15-Inch Mega Baking Pan
- Bakers Joy Cake Pan Spray 2 Pack
Ingredients
- 3 tablespoon vegan butter
- 5 ounces vegan marshmallows
- 1/2 teaspoon vanilla extract
- 3 1/2 cups rice Krispies cereal
- 2 tablespoons vegan chocolate chips optional
Instructions
- Line an 8x8 inch baking dish with parchment paper.
- In a large saucepan or skillet, melt the butter and add vegan marshmallows over low heat until the marshmallows are just melted. Stir in the vanilla to combine.
- Remove the pan from the heat, add the Rice Krispies and mix until evenly coated with the marshmallow mixture.
- Transfer the mixture into the prepared pan. Sprinkle the top with chocolate chips if you like. Coat a spoon or spatula in non-stick cooking spray and use it to press the mixture firmly into a packed, even layer.
- Allow the pan to set at room temperature for at least 30 minutes. Remove the treats from the pan and slice into squares.
- Store the treats in an airtight container at room temperature for up to 5 days.
Notes
To make peanut butter rice krispie treats, add 1/4 cup creamy peanut butter to the pan with the vanilla extract.