Frugal Foodie Friday: Easy Fudgie Crispies (with Vegan Version)


Even after making two big batches of Chocolate Peppermint Oreo Treats, I had gobs of marshmallow creme leftover, both Fluff and Ricemellow. Feeling uninspired, I simply made some s’mores for an after-dinner treat. Spread some marshmallow creme on a graham cracker, melt some dark chocolate, spread that on the other graham cracker, mush the two together and freeze for 10 minutes. Yes, they are sooo good chilled, just so you know. Anyway, this became our nightly dessert ritual for about a week, until sadly, I ran out of graham crackers. So I decided to get crafty with just a handful of ingredients, which resulted in these rich and easy Fudgie Crispy Treats!

Easy Fudgie Crispy Treats - dairy-free and optionally vegan

I know, nothing fancy, but when you have a chocolate craving, and want something the size of a chocolate bar without causing too much damage to your waistline, these will do the trick. Just a warning though, they are rather addictive! Also dangerously easy to whip up during those times of serious chocolate cravings.

Special Diet Notes: Fudgie Crispy Treats

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and gluten-free. Optionally egg-free, vegan, and vegetarian.

Frugal Foodie Friday: Easy Fudgie Crispies (with Vegan Version)
Serves: 6
  • 2 ounces dark or semi-sweet chocolate
  • 2 teaspoons coconut oil
  • 6 tablespoons Marshmallow Creme, Fluff, or vegan Ricemellow Creme
  • 1-1/2 cups crispy rice cereal (I used gluten-free brown rice crispies)
  • Optional add-ins: vanilla extract, peppermint extract, chili powder, ginger, chopped dried fruit, nuts, or cinnamon
  1. Melt the chocolate in a small to medium bowl – I did this in the microwave. I heated it for 1 minute and stirred it vigorously. If there are any big chunks left, return it to the microwave for 15 seconds, and stir again.
  2. Stir in the coconut oil and marshmallow creme / fluff until smooth. Add the cereal, and gently stir to combine. Plop equal amounts into 6 muffin cups (I used silicone ones, and didn’t need to grease them). Press the mixture into the cups – I use a little piece of saran wrap over my fingers as I press down to keep them from sticking. If using the ricemellow creme, you may find that the mixture is much stickier. I put them in the fridge for 5 minutes, pulled them out and then pressed them in to combat this issue.
  3. Place the crispy treats in the freezer for 15 minutes. Pop them out and enjoy! Keep in mind, these will get very, tooth-breaking firm if stored in the freezer for more than the 15 minutes. Move them to the fridge for prolonged storage.
Easy Fudgie Crispy Treats - dairy-free and optionally vegan


About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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