Description
These Vegan Rice Crispy Treats are a delightful, plant-based twist on the classic marshmallow cereal bars. Made with vegan butter and vegan marshmallows, they are perfect for a quick, no-bake snack or dessert that’s fun to make and loved by all ages. Lightly sweet, chewy, and crispy, they can be garnished with colorful vegan sprinkles for an extra festive touch.
Ingredients
Scale
Base Ingredients
- 80 g vegan salted butter
- 400 g vegan marshmallows
- 2 tablespoons vanilla extract
Add-ins
- 50 g vegan mini marshmallows (or regular vegan marshmallows chopped into small cubes)
- 180 g vegan rice cereal (use gluten-free if required, see notes)
Optional Garnish
- Vegan sprinkles (for garnish, optional)
Instructions
- Prepare the Pan: Line a 9-inch square baking pan or similar with parchment paper and set it aside to ensure easy removal of the treats once set.
- Melt Butter: Place the vegan salted butter in a saucepan and melt it over medium heat until fully liquefied, taking care to avoid burning.
- Incorporate Marshmallows: Add the 400 g of vegan marshmallows into the melted butter. Stir constantly with a spatula over low to medium-low heat until the marshmallows have melted down completely and the mixture is smooth. Keep the heat moderate to prevent the mixture from becoming tacky and hard to work with.
- Add Vanilla and Mini Marshmallows: Remove the saucepan from heat, add the vanilla extract, and whisk well to blend. Stir in the 50 g of vegan mini marshmallows, then transfer the entire marshmallow mixture into a large mixing bowl unless your pan is large enough to mix directly.
- Combine with Rice Cereal: Add the 180 g of vegan rice cereal to the melted marshmallow mixture. Gently fold with a spatula to evenly coat all the cereal pieces, working quickly before the marshmallow hardens.
- Press into Pan: Spoon the mixture into the prepared pan and use a spatula or spoon to firmly press it down into an even layer, reaching the edges and corners to create a compact base.
- Cool and Slice: Allow the mixture to cool to room temperature for about 15 to 20 minutes until it sets. Slice into 12 even portions using a sharp knife. Optionally, top with extra vegan mini marshmallows and vegan sprinkles to add visual appeal and extra sweetness.
Notes
- Use gluten-free rice cereal if you need the recipe to be gluten-free.
- Vegan marshmallows typically take longer to melt than regular marshmallows; keep heat low to avoid burning.
- Press the cereal mixture evenly but avoid compacting it too much to retain some crispiness.
- Store leftover treats in an airtight container at room temperature for up to 3 days for best texture.
