Ok, so the extra long post name was totally necessary here :) because of my love for marshmallows. Rice krispie treats were a childhood favorite of mine — well, pretty much anything with marshmallows was a favorite, but I have extra fond memories of fresh warm rice krispie squares my friend’s mom used to make (and of which I devoured unseasonably large quantities every time I went over to his house…). Luckily, this treat is not something I had to give up as an adult. This is my take on rice krispie treats — ooey-gooey extra marshmallow-y gluten-free vegan rice krispie treats!
Note: I used Dandies for the vegan marshmallows in this recipe (you’ll need two 10 oz packs). If they’re not super fresh, they can be harder to melt, though it’s still doable — so try to look out for the fresher ones (or see these tips on melting Dandies). If you’re wondering how to make extra gooey rice krispie treats, you may want to use Ricemellow Creme marshmallow fluff as it is naturally even more gooey.
P.S. If the instructions below seem long, don’t worry about it. It’s really one of the easiest to make no-bake recipes out there. I just like to be thorough ;).] Print
Rice Krispie Base:
- 3–4 tbsp coconut oil (or non-dairy butter)
- 22 vegan marshmallows (normal size – not the mini ones)
- 4 cups gluten-free Rice Krispies cereal (I used Nature’s Path)
- 2 tbsp coconut oil
- 20 vegan marshmallows (normal size – not the mini ones)
- ½ cup semi-sweet (or dark) vegan chocolate chips
- 1 tbsp coconut oil
- 1 tbsp maple syrup (optional, adds gloss)
- 3 tbsp non-dairy milk
- Line an 11×7” baking dish with parchment paper and set aside. Note: I used one that’s 11 x 7”, but pretty much any similar size will do — the larger the pan, the thinner the squares will be.
- Melt coconut oil on medium-low heat. Add in marshmallows and allow them to melt into fluff by continuously stirring and breaking them up with a wooden spoon (it helps to get them to melt a bit faster). *If using Ricemellow marshmallow fluff, simply heat up the coconut oil, add fluff and mix thoroughly to combine.
- Add rice krispies cereal and mix the entire mixture thoroughly.
- Transfer mixture into a baking dish. This part will be a little messy and a little sticky, so use 2 spoons to help you along. Use a sheet of parchment paper to flatten and press the mixture, by laying on top and pressing in with your hands or with a flat object. Press the mixture down as much as you can and flatten the top so that the mixture is even.
- Put the pan in the fridge to cool off while you prepare the rest of the ingredients.
- Follow step one from previous directions to warm up and melt down marshmallow fluff. *If using Ricemellow fluff, omit coconut oil and simply proceed to step 2.
- Remove rice krispies from the fridge. Scoop out the melted marshmallow fluff and spread it out over the rice krispies mixture. Move quickly while mixture is warm, and don’t worry if it’s not perfect—just try to spread it out as evenly as possible.
- Melt chocolate using a double boiler in the following way: Bring water in a small sauce pan to a boil. Place a glass heat-proof bowl on top (make sure it’s not touching the water). Place all drizzle ingredients except the milk in the bowl. Allow mixture to melt. Stir frequently.
- Once chocolate is melted, add in the non-dairy milk, one tbsp at a time. Mix thoroughly in between each addition to make sure it’s fully incorporated into the melted chocolate.
- Quickly transfer chocolate mixture into a piping bag, and drizzle over the marshmallow later.
- Set the rice krispies aside and allow to cool for another 5-10 minutes at room temperature. Note: you can cool them off faster in the fridge, but the chocolate drizzle will likely lose its shine.
- Carefully lift out the rice krispie treats out of the tray (by lifting out parchment paper) and transfer onto a cutting board. Cut into squares and enjoy!