These vegan rice krispie treats are the best ever. Made with vegan marshmallows for the perfect crispy, chewy and gooey classic treat.
These vegan rice krispie treats are the perfect crowd pleasing dessert. Kids love them, adults love them, they’re always a hit.
They’re even a hit with those who don’t have that much of a sweet tooth. The only sweetness comes from the marshmallows so they are not super sweet, making this the perfect dessert for those who are not the biggest fans of the sweet stuff.
They are also versatile and can be adjusted to be extra crispy or extra ooey gooey!
They are made with vegan marshmallows making them just like the classic version you know and love.
If you want to try a version without marshmallows then try our vegan peanut butter rice krispie treats. Also divine!
Ingredients You’ll Need:
Ingredient Notes
- Vegan marshmallows – you can use any vegan marshmallows you can get hold of. Large or small, they all work the same. I’ve even made these with some multi colored (orange, green and pink) vegan marshmallow fishes and worms that I got hold of once, and they also worked just great! Depending on the brand and the exact ingredients they’re made with, some brands may melt better than others. But even if they don’t melt well, it will still work out just fine, you just might have more chunky pieces of marshmallow in your treats, not a problem at all.
- Rice Krispies – you don’t have to use the name brand ‘Rice Krispies’ for this recipe, it’s just the name of the dessert. You can use any brand of puffed rice cereal. The name brand Rice Krispies are also not certified gluten-free, so if you need this recipe to be certified gluten-free you can use a gluten free puffed rice cereal.
How To Make Vegan Rice Krispie Treats
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Melt vegan butter in a heavy bottomed pot on medium low heat.
- Add the marshmallows and stir continuously until the marshmallows have melted into a gooey mass (they may not melt exactly like regular marshmallows but they do melt).
- Add the vanilla extract, then remove from the heat and add the rice krispies.
- Stir until all the rice krispies are coated with the marshmallow mix.
- Transfer the mix to your prepared 9×13 baking pan (sprayed with non-stick spray and lined with parchment paper overhang on either side) and spread it out with a spatula.
- Take a sheet of parchment paper and put it on top of the rice krispies and use the base of a glass to smooth and flatten it down and spread it into the corners of the pan.
- The parchment paper is already perfectly non-stick so the base of the glass is protected from sticking to the rice krispies, so it’s super easy to press down on it and smooth it down perfectly.
- Remove the parchment paper and place the tray into the fridge to set.
- When set, remove the rice krispies from the dish using the parchment paper overhang.
- Cut into squares.
- Your vegan rice krispie treats are ready to serve!
Baker’s Tips
- Medium low heat. Don’t turn the heat too high, it’s better to melt the marshmallows slowly.
- Heavy bottomed pot. This helps prevent the marshmallow mix from sticking to the bottom of the pot and burning.
- Ooey gooey or crispy. For ooey gooey rice krispie treats use 8 cups of rice krispies (as per the recipe). If you prefer them more crispy then use an extra cup (9 cups in total) of rice krispies.
Storage Instructions
Keep them stored in a sealed container in the fridge and enjoy within 3 days. They are very sticky so it can be helpful to store them in a container lined with parchment paper, otherwise they may stick to your container.
They do not freeze well.
More Delicious Vegan Desserts
- Vegan Peanut Butter Bars
- Vegan Tiffin
- Vegan Peppermint Patties
- Vegan Peanut Clusters
- Vegan Crunch Bars
- Chocolate Mint Crunch Cups
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Rice Krispie Treats
These vegan rice krispie treats are the best ever. Made with vegan marshmallows for the perfect crispy, chewy and gooey classic treat.
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Servings: 20
Calories: 183kcal
Ingredients
- ¾ cup Vegan Butter (170g)
- 20 ounces Vegan Marshmallows (560g)
- ½ teaspoon Vanilla Extract
- 8 cups Rice Krispies (240g)
Instructions
- Spray a 9×13 dish with non-stick spray and line it with parchment paper so that there is overhang on either side. Set aside.
- Melt vegan butter in a heavy bottomed pot on medium low heat.
- Add the marshmallows and stir continuously until the marshmallows have melted into a gooey mass (they may not melt exactly like regular marshmallows but they do melt).
- Add the vanilla extract, then remove from the heat and add the rice krispies.
- Stir until all the rice krispies are coated with the marshmallow mix.
- Transfer the mix to your prepared 9×13 baking pan and spread it out with a spatula.
- Take a sheet of parchment paper and put it on top of the rice krispies and use the base of a glass to smooth and flatten it down and spread it into the corners of the dish. The parchment paper is already perfectly non-stick so the base of the glass is protected from sticking to the rice krispies, and it's super easy to press down on it and smooth it down perfectly.
- Remove the parchment paper and place the tray into the fridge to set.
- When set, remove the rice krispies from the dish using the parchment paper overhang. Cut into squares and serve.
Notes
- Vegan marshmallows – you can use any vegan marshmallows you can get hold of. Large or small, they all work the same. Some brands may melt better than others. But even if they don’t melt well, it will still work out just fine, you just might have more chunky pieces of marshmallow in your treats, not a problem at all.
- Rice Krispies – you don’t have to use the name brand ‘Rice Krispies’ for this recipe, it’s just the name of the dessert. You can use any brand of puffed rice cereal.
- Extra crispy or ooey gooey. If you prefer your rice krispie treats to be ooey gooey then use 8 cups (240g) rice krispies. If you prefer them ultra crispy then use 9 cups (270g).
- Gluten free – the name brand Rice Krispies are not certified gluten-free, so if you need this recipe to be certified gluten-free you can use a gluten free puffed rice cereal brand.
- Storing: Keep them stored in a sealed container in the fridge and enjoy within 3 days. They are very sticky so it can be helpful to store them in a container lined with parchment paper, otherwise they may stick to your container.
Nutrition
Serving: 1Square | Calories: 183kcal | Carbohydrates: 33g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 136mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 17g | Vitamin A: 1069IU | Vitamin C: 7mg | Calcium: 1mg | Iron: 3mg
DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
Hi Alison, another great recipe – thank you 😊. As we are only 2 seniors I made half the recipe as I didn’t think we’d eat the whole batch. Boy was I wrong about that! Neither of us could stop eating them. But I’m going to be strong and hold off making anymore until next week (maybe) 🙃 🤣
Hahaha, they are definitely quite easy to get through! So happy you enjoyed them. Thanks for posting!
Hi, did you use salted butter? Or unsalted?
I usually use salted, but I also don’t find that it makes a big difference in this recipe.
These sound delicious! Can they be frozen?
Hi Nicky, the texture isn’t always exactly the same after thawing. They can be frozen for up to 3 months, but they’re not the most ideal for freezing because of the possible texture change.
SO. GOOD. Thank you!!! I used Myioko’s butter and vanilla Dandie’s. I literally can not stop myself from eating them
These turned out perfectly! I left out the vanilla because I had vanilla flavored dandies. I was a bit worried there was too much cereal when I began to stir it into the marshmallow butter mixture but the measurements were spot on. Thank you for the recipe 🙂
Awesome Julia! Thanks so much for sharing!
I have one major problem with this recipe, made this last night and my two housemates and I polished the whole thing off in less than 15 minutes! They just taste too good and I have a feeling these may become my staple calorie supply…
We only had to wait 20-25minutes for them to set, which is great as the chocolate Rice Krispie cakes I normally make take well over an hour and I’m usually too impatient to wait until they’re fully set. These are the best and the fact I can have my favourite childhood treat in less than 30 minutes is amazing!
The only thing I would do differently next time is not press the mixture down as firmly. I pressed the mixture into the pan a bit too much so the final result was very compact, think they’d be better a little ‘lighter’.
For UK readers I used Morrisons own brand Rice Krispies, Flora buttery and Holland and Barrett vegan marshmallows. These are honestly so delicious, they taste just like Kellogg’s squares bars! Thank goodness I don’t have a Holland and Barrett near me or else I’d be making these on the daily and get super fat!
Awesome! Thanks a million for sharing Fae!
I really like the idea of not packing the treats very tight cuz it may be bit too dense. I like the lighter airy quality. Thanks for that suggestion!
This recipe was actually really good! The marshmallows get a little rubbery, and you have to mix very fast. It ended up turning out great, Though! Thank you so much <3
Thanks Aron! 🙂
Loved this vegan version!
Thanks Ally! 🙂
I came here looking for the recipe, not a life story and dozens of pictures of what I am trying to make. With the time it took me to find it, I could have made several batches of treats GIVE ME MY LIFE BACK THE TREATS WERE DELICIOUS THOUGH
Hi Martin, there is definitely never a life story on any of our recipes, only info about the recipe itself. But you are always welcome to use the ‘jump to recipe’ button if you’d rather not read the extra info about making the recipe. Glad you enjoyed the treats though! 🙂
I just made these with the Trader Joe’s marshmallows. They were so good! I increased the vegan butter (Earth Balance) slightly maybe about a tsp extra. I melted the butter completely before adding the marshmallows. I kept alternating between low and high heat. You don’t want the butter to boil or the marshmallows to brown. I just kept mixing and watching out for those two things. The second the marshmallows were in a big lump, I saw a little browning so I added the pre-measured cereal rapidly to the mixture. I mixed it all in my large, marble-coated non-stick wok. I think that helped with even cooking and mixing. I kept the heat on and just kept stirring until some of the cereal started to let a little toasty then I quickly pressed it into the oiled pan. I used a spatula and sometimes my fingers. Nothing stuck to my hands or the spatula. Thank you for providing me a little childhood nostalgia! Great recipe! I hope this comment helps anyone who had trouble.
Thanks so much for sharing your tips and the great review Lisa! 🙂
Hi, I’m wondering if you could tell me what the brand name is and what ingredients are in the vegan marshmallows you used because I have tried this recipe using both Dandies and Trader Joe’s brands and they both do not melt very uniformly, rather they melt partially but also have clumps which never melt completely. Thanks!
Hi Lisa, they were a local South African brand, but I’ve tried a few brands and while they may melt differently they all still work.
Love how crispy it is and how sweet it is. Very easy to make!! 🙂 🙂 🙂
What brand of rice crispies did you use? The name brand Rice Krispies aren’t vegan because they have vitamin D3.
Hi Heather, you don’t have to use the name brand ‘Rice Krispies’ any puffed rice cereal that is vegan will do. All the best! 🙂
I made a version similar to this. I used coconut oil in place of vegan butter. I also added a 1/4 cup of lime juice. It helped offset the sweetness and was a real hit. I am looking forward to trying some more of your recipes!
That’s awesome, so glad to hear it was a hit!
I tried these during the Christmas holidays and they turned out Fab! I used gluten free rice crispies and vegan butter/spread. It definitely was quick and very sticky but my goodness how amazing are these treats. I love the way the marshmallows look as they melt, it looks like pillows of soft clouds! I thought they’d be overly sweet but they’re not, just totally delicious. I melted a bar of dark chocolate and spread over the top before cutting up and it worked really well too. Definitely making these again. Really easy quick treats to make! Thanks for the recipe.
Wonderful to hear that Claire. And a dark chocolate topping would be so good on these! Thanks so much for the awesome review. 🙂