A fun twist on the classic rice krispie treat that adds cinnamon to both the marshmallow mixture, as well as a delicious coating on top. Free of the top allergens: gluten, dairy, egg, soy, peanut & tree nuts–along with a vegan option–this is a great way to please a crowd even with diverse diets. No bake and easy, this dessert comes together quick and is eaten even quicker.
If you’re a typical allergy-friendly family–you probably make rice krispies a lot. I know my original recipe is one of my top posts, because it’s easy, no-bake, and can be made to be free of the top 8 allergens.
The only problem with having it a lot is:
- Your pants getting bigger
- Starting to take this dessert for granted
So, what do you do? You learn to spice it up–quite literally in fact–with one of my family’s favorite spices: cinnamon.
Some may call it a churro rice krispie treat, and we prefer to call it a snickerdoodle rice krispie treat–but it’s basically rice krispie treats amplified with EXTRA sugar and of course–a good helping of cinnamon.
I knew this would be a hit because my kids already adore rice krispies, and because one of their favorite breakfast foods is cinnamon-sugar toast. Please tell me we’re not the only ones who do this?! It’s basically a poor/lazy man’s way of having cinnamon rolls for breakfast (at least that’s what I tell myself!). We use safe bread, vegan butter and then sprinkle cinnamon and sugar on top to give it that yummy cinnamon roll flavor in about 3 minutes flat. Since my kids have this often, I knew they wouldn’t mind the cinnamon-sugar combo rolled into one of their favorite desserts.
I’m so glad I discovered this recipe before summer, as heaven knows I love to have some no-bake desserts on hand for when the heat comes. Not that it will be happening anytime soon, as Utah had SNOW flurries today. SNOW?! Get with it Utah!! So, baking was needed extra today to soothe my frustrated and cold soul, as well as give my kids something to do in the kitchen. (Looking back, I’m not sure more sugar helped our cabin fever–but oh well!)
So, make these when it’s snowing, or in blistering heat–they’re sure to please any time of the year. Especially with Cinco de Mayo coming up–call them Churro Rice Krispies and you’ll be everyone’s favorite chica.
And, make them last-minute when you need a dessert too. Heaven knows allergy-friendly rice krispies have saved my hide several times as a great dessert when you’re low on time and energy. They’re simple enough too you can have your kids help you make them–unless your kids are marshmallow thieves like mine.
Speaking of marshmallows, if you need to see what ingredients are in marshmallows, I have a post that shows all the major brands and what is in them.
*Note–because I use coconut oil for my butter substitute–it will harden if they get cold, making for a more firm rice krispie. Be sure to keep these warm/room temperature if you like them more chewy and soft.
- 5 Tablespoons coconut oil
- 10 cups (1 bag) marshmallows (if Vegan, use Dandies
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 5 cups Rice Krispie cereal** see notes for gluten-free options
- ¼ teaspoon ground cinnamon
- 2 Tablespoons granulated sugar
- Grease or use a non-stick large saucepan and warm it to medium-low. Add the coconut oil and marshmallows. Stir until the marshmallows are melted.
- Take the saucepan off the heat and add the vanilla, salt and cinnamon. Once that is all incorporated, add your cereal, one cup at a time until everything is coated well.
- Pour it into a 13x9 greased pan. Either grease or wet your hands to press it down and into the shape of the pan.
- While the krispies are still warm, in a small bowl stir together your topping. Sprinkle evenly over the top.
- Allow the bars to cool and then serve. Keep room temperature, as the coconut oil will make them too hard if they become cold. Keep covered.
Looking for other no-bake desserts? Check out some of my favorites: