This Vegan Rice Krispy Treats recipe is a quick, dairy-free take on a nostalgic favorite—perfect for school lunches, parties, or an easy grab-and-go snack. With just a few ingredients and under 15 minutes of hands-on time, these treats come together effortlessly.
Wondering if rice krispie treats can be vegan? Yes. This version uses plant-based butter, vegan marshmallows, and brown rice crisps for a rich, buttery flavor with a touch of caramel-like sweetness. The contrast between crunchy cereal and soft, gooey marshmallow makes every bite satisfying without any dairy or unnecessary additives common in many packaged options.
The method is simple and forgiving, delivering consistently delicious results. Whether you want a quick snack, a crowd-pleasing party treat, or something portable for lunchboxes, these vegan rice krispy treats are reliable and tasty.
Ingredients
Vegan butter: Use a high-quality stick-style vegan butter for the best flavor and texture (brands like Earth Balance or Country Crock Plant Butter work well).
Vegan marshmallows: Choose a reliable brand (Dandies is a common option) that melts smoothly and contains no gelatin.
Brown rice crisp cereal: Brown rice crisps add whole-grain texture; regular puffed rice or other puffed cereals can be substituted.
Non-dairy milk (or water): A tablespoon of plant milk softens the melted marshmallows and helps create a gooey, spreadable mixture.
Vanilla extract: A teaspoon enhances the overall sweetness and depth.
Almond extract (optional): A small amount balances sweetness—omit for nut-free needs.
Vegan sprinkles (optional): For color and fun—look for sprinkles that are free of shellac and gelatin if you need them to be vegan.
How to Make Vegan Rice Crispy Treats
- Prepare the pan. Line a 9×9-inch baking dish with parchment paper (use a smaller pan for thicker bars).
- Melt the butter. In a large pot or Dutch oven over medium heat, melt the vegan butter.
- Add marshmallows. Stir in the vegan marshmallows and cook 5–6 minutes, stirring frequently, until fully melted and smooth. Remove from heat.
- Flavor and loosen the mixture. Stir in the non-dairy milk, vanilla, and almond extract (if using) until combined.
- Mix with cereal. Add the brown rice crisp cereal and about half of the sprinkles, stirring gently until the cereal is evenly coated.
- Press into the pan. Transfer the mixture to the prepared dish. Cover your hand with a small piece of parchment and press the mixture firmly into an even layer. Sprinkle the remaining sprinkles on top and press lightly to embed them.
- Cool and slice. Let the treats cool at room temperature for about 1 hour or refrigerate 15–20 minutes to speed firming before cutting into bars.
Recipe Pro-Tips
- Use good ingredients. Higher-quality vegan butter, marshmallows, and cereal give better flavor and texture.
- Avoid overcooking. Melt just until the marshmallows are smooth—overheating can make the finished bars tough.
- Press firmly. Compacting the mixture in the pan helps the bars hold together and slice cleanly.
- Cool completely. For the ideal chewy-crisp contrast, cool at least an hour. If pressed for time, chill briefly in the freezer.
- Cut neatly. Use a sharp knife or bench scraper for even, clean slices.
- For extra gooey bars. Reduce the cereal to 3 1/2 cups instead of 4 1/2 cups.
Recipe Variations
Customize these treats with simple swaps or add-ins:
- Classic swap: Use regular puffed rice or other puffed cereals like quinoa or millet.
- Chocolate drizzle: Melt dairy-free chocolate chips with a teaspoon of coconut oil and drizzle over cooled bars.
- Nut butter: Stir 1/2 cup melted almond or peanut butter into the melted marshmallows for a richer, nuttier bar.
- Matcha: Whisk 1–2 teaspoons culinary matcha into the melted marshmallows for color and subtle flavor.
- Funfetti: Mix in extra vegan rainbow sprinkles for a festive look.
- Seeds, coconut, nuts, or dried fruit: Add chia, flax, hemp seeds, shredded coconut, toasted nuts, or chopped dried fruit for texture and nutrition.
- Candy mix-ins: Fold in vegan chocolate chips, candy-coated chocolates, or mini vegan marshmallows for a playful twist.
Serving Suggestions
Serve these dairy-free rice krispy treats as an afternoon snack, pack them in lunchboxes, or bring a batch to celebrations. Dress them up as a dessert with a chocolate drizzle or pair them with vegan ice cream for a more decadent offering.
Storage Directions
- Room temperature: Store in an airtight container in a cool, dry place for up to 3 days.
- Refrigerator: For a firmer texture and longer life, refrigerate up to one week in an airtight container or tightly wrapped.
- Freezing: Individually wrap bars in plastic wrap, place in a freezer-safe container, and freeze up to 1 month. Thaw at room temperature 15–20 minutes before serving.
Frequently Asked Questions
Some traditional brands include vitamin D3 sourced from animals. To keep these treats vegan, choose cereals that list plant-based vitamin D or use brown rice crisps and clearly labeled vegan puffed cereals.
If you don’t have vegan marshmallows, mix 1 cup almond butter with 1/2 cup maple syrup or agave and heat until smooth, then combine with cereal as a sticky binder for a similar texture.
More Vegan Sweet Treat Recipes
- Sweet Potato Chocolate Muffins
- Fig Tahini Cookies
- Double Chocolate Black Bean Cookies
- Sweet Potato Macaroons
- Chocolate Matcha Sticky Buns
Recipe Card
Vegan Rice Crispy Treats
Ingredients
- 5 tbsp vegan butter (such as Earth Balance)
- 1 (10 oz) bag vegan marshmallows
- 1 tbsp non-dairy milk or water
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 4 1/2 cups brown rice crisp cereal
- 1/4 cup vegan sprinkles (optional)
Instructions
- Line a 9×9-inch baking dish with parchment paper.
- Melt the vegan butter in a large pot over medium heat.
- Add the vegan marshmallows and cook 5–6 minutes, stirring frequently, until melted and smooth. Remove from heat.
- Stir in non-dairy milk, vanilla, and almond extract.
- Add cereal and 2 tablespoons of sprinkles, stirring until evenly coated.
- Transfer to the prepared pan and press firmly with parchment paper. Top with remaining sprinkles and press lightly.
- Cool at room temperature about 1 hour (or refrigerate briefly) before slicing and serving.
Notes
- Storage: Keep in an airtight container at room temperature up to 3 days.
- Refrigerate: Store up to one week for a firmer texture.
- Freeze: Wrap individually and freeze up to 1 month; thaw 15–20 minutes before serving.