When it finally dawned on me that I could make rice krispies treats that were dairy free, it felt the biggest epiphany! It was so simple, and so obvious that I felt like saying “DUH!” to myself.
I had been using coconut oil as a butter substitute for a while, and when I realized that it worked in this recipe, it was as if the heavens parted and angels sang.
I think I’m not the only one that overlooks this classic treat. It’s so easy to forget about, yet–I’ve never seen or heard of anyone turning one down. I think sometimes we overcomplicate things. No need to have 50+ ingredients, and have it take hours to be delicious.
We have this treat ALL.THE.TIME. It’s one of my son’s favorite treats. It’s super kid friendly too, since he can dump in the marshmallows and the cereal and be my “helper”.
Perfect for practically any allergy, this top 8 free treat is simple and satisfying all at the same time.
Truly, the only problem with it, is because they’re so light, I end up eating more than I should!
- 3 tablespoons coconut oil
- 1 package Miniature Marshmallows (if vegan--be sure to use appropriate marshmallows, like Dandies)
- 5 cups rice krispies cereal**
- In large saucepan melt coconut oil over low heat. Add marshmallows and stir until completely melted. Remove from heat.
- Add rice krispies cereal. Stir until well coated.
- Using wet hands or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares.
- *Note: You'll notice I use one cup less of the cereal than the typical recipe. That isn't due to the coconut oil, but because I like mine extra gooey.
- **Also, while these are wheat free, they are not gluten free, as typical and generic brands of rice krispies uses barley in all the brands I've ran across. I've found Malt-0-Meal & Erewhon are gluten-free substitutions.
Adapted from The Original Rice Krispies Treats