Author: 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.
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The Best Vegan Rice Krispie Squares (secret ingredient!)
Servings: large squares or 12 medium squares
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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
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
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Heather says
These were great! I didn’t have tefse
milk but I had a soy oatmeal cream pie creamer I used for the liquid. I also added an extra tablespoon on vegan butter and used cinnamon pebbles. Texture was amazing.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Heather, cinnamon pebbles sounds like such a fun twist!! So glad they still turned out great, thanks for sharing your version!
Debby says
The last time I tried making rice krispy treats with vegan marshmallows was such a mess that I hadn’t tried again. I’ve really wanted to try Eric Kim’s black sesame rice krispy treats in the New York Times though, so I decided to try your recipe combined with his and it worked so well! That tablespoon of milk pulls the trick! His additions (cook black sesame seeds in the butter and add toasted sesame oil where you added almond extract) are wonderful too. I recommend checking out that recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds like such a delicious twist Debby! Thank you for sharing 😊
Grandma Donna says
This recipe is a keeper! Take my word for it, because I recently threw out a batch made from another site. The difference was, I added the milk, vanilla, and salt to the melted butter before adding the marshmallows. The melting process was so much easier with that extra liquid and using a whisk to achieve a smooth consistency at the end was a great tip. Ingredients: Dandies (not mini), Vio Life Plant Butter (71 grams=5 Tbs.), Ripple milk, vanilla, salt, and Rice Krispies. Thank you for the "Best Rice Krispie Squares" recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Grandma Donna, I LOVE this comment!! 😍 Thank you for the thoughtful review and for sharing your tips!
MARINA says
Wonderfully gooey and the almond touch was nice!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you enjoyed them, Marina!
Bri says
These came out really good!
I used dandies (the regular size, it was all I had), coconut oil for the butter, nature kidz crispy rice, and I added the almond extract. Soo good!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Bri, So happy they turned out amazing—thanks for the review 🙂
Suee33 says
Wonderful and love your additions!!! Looks very creamy and so easy to stir - I do spray my silicon Spoon with coconut oil.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great tip Suee33! So happy you enjoyed them 🙂
Natascha says
I live in a country where vegan marshmallows are near impossible to get. Do you have any recipe suggestions for making this from scratch?
Jess @ It Doesn't Taste Like Chicken says
It's on the list but I don't have a recipe yet. You may want to have this recipe handy but we don't recommend it for Rice Krispie Squares: Vegan Marshmallow Fluff
Cara S says
LOVE! this brought back such a huge nostalgic feeling🩵 I used nature's path crispy rice, daisies mini marshmallows, and I didn't have almond extract so I just use .5 a tsp of vanilla extract and it turned out great!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Love hearing that, Cara. So happy it brought back nostalgic vibes!
Kellie Smith says
This recipe is 10x better than the Rice Krispie Treats I grew up on! Soft and gooey and absolutely delicious!
Jess @ It Doesn't Taste Like Chicken says
Fantastic! Thanks for your review!
Gigi says
Easy recipe, delicious result. I added some freeze dried strawberries to the cereal for a little color and berry flavor. Both my vegan and omnivorous friends loved these treats. I'll definitely make it again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Woohoo! Love that! Thanks for the review Gigi 🙂
Jasmine says
This was so delicious 😋 I haven't had rice crispy treats in years. it unlock an old childhood memory.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww yay! So thrilled you loved them Jasmine!
Jess says
So easy and absolutely delicious! I didn’t have almond extract this go around, but they’re still amazing without it! Thank you so much!
Jess @ It Doesn't Taste Like Chicken says
Yay! So happy to hear it!
Nicola Bowman says
I have made these many times, the last few times I have put lemon extract instead of almond! Game changer. Now I am thinking candied ginger and lemon for next batch
Jess @ It Doesn't Taste Like Chicken says
That's a fun idea, thanks for sharing Nicola!