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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Easy Dairy-Free Rice Crispy Treats

    Easy Dairy-Free Rice Crispy Treats

    4
    By Alisa Fleming on May 14, 2007 Dairy Free Desserts, Dairy-Free Recipes

    Basic dairy-free rice crispy treats really are easy. They require just a simple ingredient swap from the original Rice Krispies treats for spot on results. The recipe below includes options for using marshmallows or marshmallow creme. Just be sure to pick a brand that works best for your dietary needs. And if you are gluten-free, look for rice crispy cereal that is certified gluten-free.

    Dairy-Free Rice Crispy Treats Recipe with Marshmallows or Marshmallow Creme, tips, vegan and gluten-free optionsThe photo above was shared with us by Toonie Moonie, the makers of the first Certified Organic Marshmallow Creme.  They used to make quite a few flavors, but those have been discontinued. Fortunately, their classic marshmallow creme lives on.

    Special Diet Notes: Dairy-Free Rice Crispy Treats

    By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, gluten-free, nut-free, peanut-free, and optionally soy-free. For vegan rice crispy treats, see the option in the recipe notes.

    Easy Dairy-Free Rice Crispy Treats
     
    Print
    Prep time
    10 mins
    Cook time
    10 mins
    Total time
    20 mins
     
    There's no need for dairy in basic rice crispy treats. Everyone loves these!
    Author: Adapted from Kellogg's
    Recipe type: Dessert
    Cuisine: American
    Serves: 12 servings
    Ingredients
    • 3 tablespoons coconut oil or dairy-free buttery spread (see note below)
    • 1 (10-ounce) package marshmallows or 1 (7-ounce) container marshmallow crème
    • 6 cups rice crispy cereal
    Instructions
    1. Grease or line a 9x13-inch baking dish with parchment paper.
    2. Melt the coconut oil or buttery spread in a large pot over low heat. Add the marshmallows or marshmallow creme and stir until the mixture is completely melted. Remove from the heat.
    3. Add the cereal and stir until well combined. Work quickly as the mixture starts to set up as it cools.
    4. Scrape the mixture into your prepared baking dish and use a piece of wax or parchment paper to firmly and evenly press it in.
    5. Let cool before cutting it into 2-inch squares.
    Notes
    Oil / Buttery Spread Note: If using buttery spread, these are best eaten on the same day. The moisture from the spread can cause these treats to go stale more quickly. For longer storage, use the coconut oil.

    Vegan Option: Substitute vegan marshmallows for the regular marshmallows, and if using buttery spread, increase it to ¼ cup.
    3.5.3229
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, 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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    4 Comments

    1. JE on February 22, 2022 11:02 am

      Hi..I used butter flavoured coconut oil and they were delicious!
      Thank you for sharing!
      JE

      Reply
      • Alisa Fleming on February 22, 2022 2:40 pm

        That’s great, thanks for sharing!

        Reply
    2. Annie on December 17, 2020 3:22 pm

      I had better luck when I added 4T of Earth Balance. I only did 3 T on the first batch and it was a solid mess. The extra Tablespoon made it possible to mix in the cereal. I made a bunch of batches and found that to work. I also put holiday sprinkles on top! Thanks!

      Reply
      • Alisa Fleming on December 17, 2020 3:31 pm

        I bet they looked wonderful! Thanks Annie.

        Reply

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