Halloween Rice Crispy Treats
Prep time
Cook time
Total time
Grab some cute Halloween cookie cutters for this classic recipe.
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
  • ¼ cup dairy-free buttery spread (like Milkadamia)
  • 1 (10-ounce) bag vegan marshmallows (like Dandies)
  • ½ teaspoon vanilla extract
  • Natural orange or red and yellow food coloring, as needed (optional; see post above)
  • 6 cups crispy rice cereal
  1. Grease a 9×13-inch baking pan.
  2. Melt the buttery spread in a large pot. Add the marshmallows, and stir until the marshmallows are completely melted. Stir in the vanilla and food coloring, if desired, to reach an orange / pumpkin-y hue.
  3. Remove the pot from the heat and add the cereal, and immediately stir until thoroughly coated. Act quickly! The marshmallow mixture gets harder to stir as it cools.
  4. Transfer the mixture to your prepared baking pan. Place a sheet of parchment paper over the top and evenly press the mixture into your pan.
  5. Let the crispy treats cool, or place the pan in your refrigerator for a few minutes to set it more quickly.
  6. Cut the crispy treats with cookie cutters. Enjoy leftover scraps as a chef’s reward!
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-halloween-rice-crispy-treats