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Vegan Rice Crispy Treats Recipe

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3.9 from 90 reviews

  • Author: Ava
  • Total Time: 20 minutes
  • Yield: 12 servings
  • Diet: Vegan

Description

These Vegan Rice Crispy Treats are a delicious and allergy-friendly twist on the classic marshmallow snack. Made with vegan butter, marshmallows, and crispy rice cereal, they come together quickly with a simple stovetop melting and mixing method. The recipe includes optional fun edible googly eyes made from a sugar paste for a playful decorative touch, perfect for kids and parties.

Ingredients

Main Ingredients

  • 4-8 tablespoons vegan butter (see note 1)
  • 20 ounces vegan marshmallows (see note 2)
  • 8 cups crispy rice cereal (see note 3)
  • ¾ teaspoon vanilla extract

Googly Eyes Decoration (Optional)

  • 1 cup powdered sugar
  • 1 ½ tablespoon arrowroot powder or cornstarch
  • 2-3 tablespoons water
  • A few drops vegan black food coloring or 1 tablespoon dark cocoa powder

Instructions

  1. Prepare baking dish: Line a 9 x 13 inch baking dish with parchment paper and lightly grease the parchment with cooking spray, melted coconut oil, or vegan butter to prevent sticking.
  2. Melt butter: In a large nonstick pot over medium-low heat, melt the vegan butter slowly to avoid burning.
  3. Melt marshmallows: Add the vegan marshmallows to the melted butter. Stir continuously, breaking up large pieces with your spoon, until the mixture is smooth. This usually takes about 5-6 minutes. You can increase the heat slightly but do not exceed medium.
  4. Add vanilla and cereal: Remove the pot from heat. Immediately stir in the vanilla extract. Then add the crispy rice cereal and gently fold it in just until combined, leaving visible white streaks of marshmallow to keep a light texture. Do not over-stir.
  5. Press into dish: Transfer the mixture to the prepared baking dish. Use a spatula greased with vegan butter or wrapped in parchment to evenly spread and gently press the mixture into the dish. Avoid compressing it too much to keep the treats light and airy.
  6. Cool completely: Let the treats cool at room temperature for 1 to 1.5 hours until fully set. Then cut into squares and serve.
  7. Make optional googly eyes: On a small tray lined with wax paper, mix powdered sugar, arrowroot powder (or cornstarch), and water until smooth. Set aside 2 tablespoons of this mix in another bowl. Add black food coloring or cocoa powder to the second bowl to create black paste. Using a toothpick and small piping bag, pipe about 24 small white domes (~¼ inch diameter) for eyes. Let them set a few minutes. Use a toothpick dipped in black paste to add pupils to the white domes. Freeze the eyes until ready to apply. Use a little of the original sugar mixture as glue with a toothpick to affix eyes to cooled treats.
  8. Storage: Store leftover treats separated with parchment or wax paper in an airtight container at room temperature for up to 3 days.

Notes

  • Use vegan butter to keep the recipe fully plant-based and dairy-free.
  • Ensure the marshmallows are vegan as regular marshmallows contain gelatin.
  • Crispy rice cereal can be substituted with gluten-free cereal if necessary.
  • The amount of vegan butter can be adjusted to achieve the desired chewiness.
  • Do not overheat marshmallows to prevent burning or tough treats.
  • The googly eyes are an optional creative decoration and can be omitted for a simpler treat.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/vegan-rice-crispy-treats-recipe/