These crunchy vegan peanut butter rice krispie treats are quick and easy and made with 4 simple ingredients. Insanely delicious!
So who doesn’t love a good dose of rice krispie treats! I know they’re usually made with marshmallows, which quite honestly I’d be down for.
I’m not one of those people who’s all like snubbing their noses at marshmallows or anything, I’d be super keen for it. But there is not a trace of a vegan marshmallow that I have been able to find in these parts.
But no matter. What I bring to you today is just as good: vegan peanut butter rice krispie treats.
How To Make Vegan Peanut Butter Rice Krispie Treats
Peanut butter and golden syrup (or brown rice syrup as you prefer) are melted together to form a sticky delicious sauce that binds those little krispies together and then vegan chocolate is melted for the topping!
The result is a sweet and crunchy square of peanut butter rice krispie deliciousness that is made all the better for being topped with a thick layer of chocolate.
And if you’re not already completely sold on this, maybe the fact that it’s only 4-ingredients and only takes around 20 minutes to throw together will be the thing to catapult you into action and have you heading straight to the kitchen to make these right away.
Kid Friendly
And they are super kid friendly too. So if you have kiddies around, they will be super pleased.
My niece is rather an anomaly, she popped around (with my sister of course, I don’t think 6 year olds are generally popping around places all on their own), the other day and I had a batch of these on the go.
I excitedly offered her one saying ‘these are great for kids!’ and she proceeded to swiftly turn me down. She doesn’t like chocolate, she tells me. Well, blow me over with a feather. I didn’t know it was possible to not like chocolate. But you live and learn.
Storing and Freezing
Keep them covered in the fridge where they will easily stay fresh for a few days. Though I seriously doubt they will last that long. These disappear quickly.
They are also freezer friendly for up to 3 months!
More Delicious Vegan Desserts
- Vegan Chocolate Peanut Butter Fudge
- Vegan Peanut Butter Cups
- Vegan Tiffin
- Vegan Twix Bars
- Vegan Peanut Butter Bars
- Vegan Crunch Bars
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Peanut Butter Rice Krispie Treats
Ingredients
- 3 cups Rice Krispies (105g)
- ⅓ cup Creamy Salted Peanut Butter (83g)
- ⅓ cup Golden Syrup (80ml) or Brown Rice Syrup
- 10.5 ounces Vegan Chocolate (300g)
Instructions
- Measure the rice krispies out into a bowl and set aside.
- Line a 9×9 square dish with parchment paper.
- Add the syrup and peanut butter to a saucepan and heat together stirring all the time until it has just started to bubble a little. At this point immediately remove from the heat and pour over the rice krispies. Stir in until all the rice krispies are covered.
- Spoon this out into your parchment lined dish and smooth down as best you can. Place into the fridge to set.
- When it has set, prepare your chocolate topping. Break up the chocolate and place into a microwave safe bowl. Heat in 30 second intervals bringing out to stir every 30 seconds until the chocolate is completely melted. Spoon this out on top of the rice krispie base and spread it out evenly.
- Return to the fridge to set. When set, lift the entire thing out with the parchment paper and cut into squares. Enjoy!
Notes
- You can use any puffed rice cereal of your choice. If you’re gluten-free, choose a gluten-free variety.
- Keep them covered in the fridge where they will easily stay fresh for a few days. They are also freezer friendly for up to 3 months.
Love these and have made them several times. They’re always good, but sometimes they’re a little more dry and crumbly. I can’t figure out what I’m doing differently. I use natural peanut butter with no salt or sugar added. I do expand the recipe by 50% for a larger cake pan. The brown rice syrup is so sticky that it takes a long time to transfer from measuring cup to the pot so I confess, I have been known to guesstimate the amount of b.r. syrup. For chewier and moister squares is more brown rice syrup the solution? (I’m trying to avoid the crumblier/drier variation.) THANK YOU!
Hi Diane, if you’re guessing the amount of syrup then you may inadvertently not be using enough. Using less syrup would definitely make them drier. You could also try just adding a tablespoon or two more peanut butter. It may be that the natural version is causing them to be a little drier than the commercial peanut butters like Skippy etc. All the best! 🙂
Can I use vegan chocolate chips? I do not have a microwave so would a double boiler work?
Yes you can and a double boiler works great!
The only reason I am sorry I made these is because we cannot quit eating them. They are so-so delicious. Only change was to use light corn syrup because that is what I had on hand. I will try to find the brown rice syrup for the next round. This is a perfect treat.
So happy you loved them Dee! Corn syrup is perfect to use too! Thanks for the wonderful review!
I made these today and it was really easy and they’re super tasty!
I added some coconut oil to the chocolate to make it a little softer when it set which worked well for me.
What size square pan did you use please?
It was a 9×9 square pan. Thanks for asking, I should have said what size pan it was! I’ve updated the recipe card now. 🙂
Thanks so much, can’t wait to try it 🙂
Delicious! Thank you, Alison!
You’re welcome Tessa, so glad you enjoyed the recipe!
Can you use maple syrup?
Maple syrup isn’t very sticky, so it doesn’t hold things together very well. You could use it but it’s going to be much more crumbly. This is why a regular syrup or something like brown rice syrup works better.
Delicious and quick!
can I replace the syrup with honey?
Hi Nancy, we have never tried that so not sure.
These are so yummy – gets the thumbs up from the teenage kids as well :). I found it a little tricky to cut the squares neatly because the chocolate was hard and prone to cracking – any tips?
Hi Heike, the trick is to heat the knife first, so you dip the knife in super hot water and then wipe it down with a paper towel (so it’s completely dry) and then cut. Then you dip the knife again, dry it off and cut again, so each time you cut, you are using a reheated/wiped down knife. This gets you the neatest cuts through the hard chocolate.
Awesome, thanks!!
What a treat – delicious!