Description
These are the ultimate ooey, gooey, dairy-free Rice Krispie treats made with vegan marshmallows. All it takes is three simple ingredients, and a little patience while they set, before you can bite into this classic, nostalgic snack at home.
Ingredients
- 1/4 cup vegan butter or margarine
- 1 bag (283g) vegan marshmallows (I use Dandies mini marshmallows)
- 1 tbsp non-dairy milk like soy or oat
- 4 cups Rice Krispie cereal
Instructions
- Line a 9×9-inch baking pan with parchment paper.
- In a medium pot over medium-low heat, melt the vegan butter, then add the marshmallows, stirring frequently until melted and gooey. Add the nondairy milk and stir well. I find the mixture loosely resembles cottage cheese (it’s never going to be perfectly smooth with vegan marshmallows). It is better to go low and slow to avoid heating the marshmallows too quickly and causing them to seize.
- Remove from heat and quickly add the rice cereal and mix to combine.
- Transfer the mixture to the prepared pan, pressing it into an even layer (a lightly oiled spatula or fingers works best).
- Refrigerate at least 1 hour before slicing and serving. Enjoy!
Notes
I find vegan Rice Krispie treats keep best stored in the fridge for up to 5 days.