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Vegan Rice Krispie Treats

The perfect activity to make with kids! Using just four ingredients and some adult supervision, this classic treat is ready to go!
Prep Time5 mins
Chill Time30 mins
Course: Dessert
Cuisine: American
Keyword: marshmallow, rice krispie, sweet treat
Servings: 14
Author: Zacchary Bird

Ingredients

  • 5 cups of coco pops or rice bubbles
  • 285 g mini vegan marshmallows
  • 2.5 tablespoons vegan butter
  • 1/2 teaspoon vanilla extract
  • Optional: White chocolate or sprinkles for the top

Instructions

  • Use cooking spray to spray two bread tins or similarly sized trays.
  • In a large microwave-safe bowl, add the butter and marshmallows. Blast for 90 seconds and stir. Blast for 30 more seconds, stir and repeat once more. Keep your eye on the microwave the whole time to ensure the marshmallow mixture doesn’t overflow.
  • Remove from the microwave using a tea-towel, mix in the vanilla and thoroughly stir through the cereal.
  • Divide the mixture into your prepared pans and use your hands to compress it down to create a dense bar. Watch out, it’ll still be warm at this point!
  • Allow to sit in the fridge for 30 minutes before slicing into your desired shape and serving. Eat within 48 hours.

Notes

This recipe was republished with permission from Zacchary Bird. Find the original recipe on his website.

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Zacchary Bird

Zacchary is a recipe writer, plant-based-meat developer and all-round joker. His first published cookbook 'Vegan Junk Food' is available worldwide and word on the street is it's very good.