Vegan Rice Crispy Treats

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a stack of 3 vegan rice crispy treats filled with marshmallow

5 from 1 vote

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www.theconsciousplantkitchen.com

Made with just 4 ingredients, this chewy, gooey Vegan Rice Crispy Treats Recipe is the best Christmas treat to make at the last minute in just 30 minutes.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-rice-crispy-treats-recipe/ or scan the QR code here ➡️

Prep Time10

Cool Time20

Total Time30

Servings: bars

Calories: 127.4kcal

Author: Carine Claudepierre

Ingredients

8 tablespoons Dairy-Free Butter (Unsalted)
16 ounces Vegan Marshmallows cut into mini bites
2 teaspoons Vanilla extract
6 cups Crispy Rice Cereals make sure it's vegan!

Optional to stir in for extra chewy texture

4 ounces Vegan Marshmallows cut into mini bites

US Customary - Metric

Instructions

Line a 9-inch x 9-inch baking pan with parchment paper. No need to oil the paper. Set aside.
If you are using large vegan marshmallows, I recommend using a scissor to chop them into tiny bits and pieces, like mini marshmallows. They melt better.
In a large non-stick Dutch oven pan, melt the vegan butter, stir in the vegan marshmallows, and keep stirring with a rubber spatula, scraping down the sides of the pan to prevent them from burning.
As soon as they are melted, remove the pan from the heat and immediately pour the puffed rice. You need to work fast or the marshmallows will harden.
Stir to coat all the crispy rice with the melted marshmallow.
Scoop out the mixture into the prepared pan and gently press it with an oiled rubber spatula to flatten it into a single layer. Don't over-press or it gets dense.
Let it cool down in the fridge for 20 minutes or an hour at room temperature, then cut it into 12 squares.

Nutrition