Vegan Rice Crispy Treats
These vegan rice crispy treats are chewy with a slight crisp from brown rice cereal and studded with vegan sprinkles, made using vegan butter and Dandies-style vegan marshmallows. They come together in about 12 minutes of active time and should cool about 1 hour before slicing, making them ideal for parties, lunchboxes, or an easy snack.
Ingredients
- 5 tbsp vegan butter such as Earth Balance
- 110 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 9×9-inch baking dish with parchment paper (use a smaller pan if you prefer thicker treats).
- Melt the 5 tbsp vegan butter in a large pot or Dutch oven over medium heat.
- Add the vegan marshmallows and cook, stirring often, until the marshmallows are melted and the mixture is smooth and stirrable, about 5–6 minutes; remove the pan from the heat.
- Stir in 1 tbsp non-dairy milk (or water), 1 tsp vanilla extract, and 1/4 tsp almond extract until combined.
- Add 4 1/2 cups brown rice crisp cereal and 2 tablespoons of the 1/4 cup vegan sprinkles; stir until the cereal is evenly coated with the marshmallow mixture.
- Transfer the mixture to the prepared baking dish, cover your palm with a small piece of parchment paper, and firmly press the crispies into an even layer. Sprinkle the remaining sprinkles over the surface and press them lightly into 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.
Notes
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 thisrice crispy treats veganrecipe in an airtight container or wrapped tightly in plastic wrap for up to one week in the refrigerator.
Freezing:Wrap eachrice krispies vegantreat 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 thevegan rice crispiesto the prepared baking dish, press it firmly for compact, well-formed treats.
Allow to cool.For the optimal chewy-crispy texture, let thevegan rice krispie treats recipecool 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.