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The best vegan rice Krispie squares are finally here! Just 10 minutes to whip up and only 6 simple ingredients. I also share with you my super-secret ingredient that makes these vegan rice Krispie treats the absolute hands-down best! Hint: these rice Krispie squares have a very slight birthday cake flavour!! Ooey gooey marshmallow with crispy rice cereal, talk about snack perfection.
Secret ingredient: ok I know you’re probably wondering, what is this magical secret ingredient!? The secret ingredient in my vegan rice Krispie square recipe is… drum roll please…. almond extract! By adding just a touch of almond extract it gives these rice crispy treats a hint of birthday cake flavour. YES!
Now this is an optional add-in, so if you’re not into it you can skip it, but I highly recommend it! It’s such a tiny detail that makes these rice krispie squares just a little bit more awesome than the standard recipe. Depending on the vegan marshmallows you use, I also recommend adding vanilla extract (if you’re not using vanilla flavoured marshmallows), and a pinch of salt. These are my secrets to making the best vegan rice Krispie squares ever!!!!
To make vegan rice Krispie squares you need to get your hands on some vegan marshmallows. Regular marshmallows contain gelatin which is not vegan. Luckily, these days it’s pretty easy to find vegan marshmallows. Dandies is one of the most common brands of vegan marshmallows (and also the brand I used for this recipe). I’ve also heard that Trader Joe’s has vegan marshmallows, as well as a few other brands. Just check the packaging and look for a vegan symbol, or check the ingredients to ensure there is no gelatin or other non-vegan ingredients.
I found my marshmallows at my local grocery store, but you can also check health food stores, or purchase from online stores such as amazon. Once you have your vegan marshmallows you’re ready to make the best vegan rice Krispie squares ever!
Note: Mini marshmallows work best as they are a bit easier to melt, but my grocery store only carried the large Dandies marshmallows, and they work just fine too.
Now for those of you who may not have easy access to vegan-friendly marshmallows, I recommend trying my recipe Crispy Caramel Rice Squares found in Fuss-Free Vegan (page 172) which doesn’t require any vegan marshmallows.
How to make the best vegan rice Krispie squares:
Line a 9″ x 9″ baking pan with parchment paper and lightly spritz it with spray oil.
Melt the vegan butter in a large pan over medium-low heat. Add the vegan marshmallows and stir continually until the marshmallows have melted into a gooey mass.
Remove from the heat and quickly stir in the plant-based milk or water, along with the almond extract and salt. Add the crispy rice cereal and stir so everything is mixed well.
Pour the cereal mixture into the prepared pan. Press the mixture into the pan in an even layer. I find using a spatula that has been lightly spritzed with spray oil is easiest. Allow to cool for 30 minutes to an hour before cutting. To cut the bars, use the parchment paper to remove the entire rice krispie square block from the pan. Cut into 9 large or 12 small bars. Once cooled completely, store at room temperature in a sealed bag or container for up to 4 days.
If you’re looking for more kid-friendly vegan treats, try my vegan chocolate chip banana squares, oatmeal chocolate chips cookies, soft frosted sugar cookies, easy fudgy brownies, peanut butter cups, double chocolate muffins, vegan confetti cake, or homemade fig newtons (to name just a few). SO many scrumptious vegan desserts to be had!
Bon appetegan!
Sam Turnbull.
Print Recipe
The Best Vegan Rice Krispie Squares (secret ingredient!)
Servings: 9 large squares or 12 medium squares
Calories: 229kcal
Ingredients
- 5 tablespoons vegan butter
- 1 10oz bag (238g) vegan marshmallows (I used Dandies)
- 1 tablespoon plant-based milk or water
- ¼ teaspoon almond extract (optional) *see notes
- 1 pinch salt
- 4 – 5 cups crispy rice cereal *see notes
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Instructions
-
Line a 9″ x 9″ baking pan with parchment paper and lightly spritz it with spray oil.
-
Melt the vegan butter in a large pan over medium-low heat. Add the vegan marshmallows and stir continually until the marshmallows have melted into a gooey mass. Remove from the heat and quickly stir in the plant-based milk or water, along with the almond extract and salt. Add the crispy rice cereal and stir so everything is mixed well.
-
Pour the cereal mixture into the prepared pan. Press the mixture into the pan in an even layer. I find using a spatula that has been lightly spritzed with spray oil is easiest. Allow to cool for 30 minutes to an hour before cutting. To cut the bars, use the parchment paper to remove the entire rice krispie square block from the pan. Cut into 9 large or 12 small bars. Once cooled completely, store at room temperature in a sealed bag or container for up to 4 days
Notes
Vanilla extract: I do not call for vanilla extract in my recipe because Dandies marshmallows are already vanilla flavoured. If you’re using a different brand of vegan marshmallows that are not vanilla flavoured, I recommend adding ½ teaspoon vanilla extract along with the almond extract and salt.
Crispy rice cereal: if you like extra gooey marshmallow-y rice krispie squares, use 4 cups of crispy rice cereal. If you prefer a slightly firmer rice krispie square (my preference) use 5 cups of crispy rice cereal
Nutrition
Serving: 1large square (recipe makes 9 large squares) | Calories: 229kcal | Carbohydrates: 43g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 79mg | Potassium: 28mg | Fiber: 1g | Sugar: 19g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
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