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Vegan Rice Crispy Treats
These Vegan Rice Crispy Treats are a delightful, dairy-free twist on a classic favorite. With a perfect balance of gooey and crispy textures, they’re a quick and easy treat for any occasion!
Servings: 12 servings
Ingredients
- 5 tbsp vegan butter such as Earth Balance
- 1 10 oz bag vegan marshmallows Dandies brand
- 1 tbsp non-dairy milk or water
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 4 1/2 cups brown rice crisp cereal
- 1/4 cup vegan sprinkles
Instructions
- Line a 9x9-inch baking dish with parchment paper. Or use a smaller pan if you'd like the treats to be thicker.
- Melt the vegan butter in a large pot or Dutch oven over medium heat.
- Add the vegan marshmallows to the pan. Cook for 5-6 minutes, stirring often, until the marshmallows are melted and the mixture is smooth and stirrable. Remove the pan from the heat.
- Add the non-dairy milk, vanilla extract, and almond extract to the melted marshmallows, and stir well.
- Add the rice crispy cereal and 2 tablespoons of the sprinkles. Stir the rice crispies until evenly coated with the marshmallow mixture.
- Transfer rice crispies to the baking dish. Cover your palm with a small piece of parchment paper and firmly press the crispies into an even layer in the pan. Add the remaining sprinkles, and press into the surface of the treats using the parchment paper.
- Cool the rice crispies at room temperature or in the refrigerator for about 1 hour, or until firm, before slicing and enjoying.
Notes
Storage Directions
- Storage: Treats can be stored in an airtight container at room temperature in a cool, dry place for up to 3 days.
- Refrigerating: For a slightly firmer texture and longer shelf life, store this rice crispy treats vegan recipe in an airtight container or wrapped tightly in plastic wrap for up to one week in the refrigerator.
- Freezing: Wrap each rice krispies vegan treat individually in plastic wrap, then place in a freezer-safe container and freeze for up to 1 month. Thaw at room temperature for about 15-20 minutes before eating.
- Use high-quality ingredients. Choose quality brands of vegan butter, marshmallows, and cereal for the best taste. Ensure all ingredients are fresh for the best texture.
- Don’t overcook. To prevent hard or tough treats, melt the vegan butter and marshmallow mixture just until melted and smooth. Overcooking can cause the treats to become too hard once they have cooled.
- Press the mixture firmly. When transferring the vegan rice crispies to the prepared baking dish, press it firmly for compact, well-formed treats.
- Allow to cool. For the optimal chewy-crispy texture, let the vegan rice krispie treats recipe cool for at least one hour at room temperature before slicing. If you’re in a rush, refrigerate for 15-20 minutes before slicing to speed up the cooling process without compromising too much on texture.
- Cut with a sharp knife. Use a sharp knife to cut the vegetarian rice krispie treats for clean edges and evenly sized pieces.
- Use less cereal. For extra gooey rice crispy treats, use 3 1/2 cups of puffed rice instead of 4 1/2.