Ooey-Gooey Extra Marshmallow-y Vegan Gluten-Free Rice Krispie Treats with Chocolate Drizzle

So, the extra long post name was totally necessary here! How I have missed marshmallows! Rice krispie treats were a childhood favorite of mine, but I have extra fond memories of fresh warm rice krispie squares my friend used to make. Luckily, this treat is not something I had to give up as a newbie vegan (6 months and loving it)! This is my take on the perfect marriage between my love for krispie treats and chocolate — ooey-gooey extra marhmallow-y vegan gluten-free rice krispie treats with chocolate drizzle.

Note: I used Dandies for the vegan marshmallows in this recipe. To make this treat extra gooey, I added Ricemellow Creme marshmallow fluff.



Rice Krispie Base:

  • 3-4 tablespoon coconut oil
  • 20 vegan marshmallows
  • 3.5 oz vegan marshmallow fluff
  • 4 cups vegan, gluten-free Rice Krispies cereal (I used One Degree Organic Foods).
Marshmallow Layer:
  • 2 tbsp coconut oil
  • 20 vegan marshmallows
Chocolate Drizzle:
  • 1/2 cup vegan chocolate (I used Taza Chocolate)
  • 1 tbsp coconut oil
  • 3 tbsp almond milk
Rice Krispie Base:
  1. Place a parchment paper over 11×7” baking dish and set aside.
  2. Melt coconut oil on low-medium heat. Add in marshmallows and marshmallow fluff and allow them to melt into fluff by continuously stirring and breaking them up with a wooden spoon.
  3. Add rice krispies cereal and mix the entire mixture thoroughly.
  4. Transfer mixture into a baking dish. Use a sheet of parchment paper to flatten and press the mixture until the top is even and flat.
  5. Set the pan in fridge to cool off while you prepare the rest of the ingredients.
Marshmallow Layer:
  1. Follow step two from previous directions to warm up and melt down marshmallow fluff.
  2. Remove rice krispies from the fridge. Scoop out the melted marshmallow fluff and spread it out over the rice krispies mixture. Spread it out as evenly as possible while the mixture is warm. Enjoy and serve!
Chocolate Drizzle:
  1. Bring water in a small sauce pan to a boil. Place a glass heat-proof bowl on top. Add the vegan chocolate and coconut oil in the bowl. Allow mixture to melt and stir frequently.
  2. Once chocolate is melted, add in the almond milk, one tablespoon at a time. Stir frequently until mixture is smooth and creamy.
  3. Drizzle over the marshmallow layer.
  4. Set the rice krispies aside and allow to cool for another 5-10 minutes at room temperature.
  5. Lift the rice krispie treats out of the tray using the parchment paper and transfer onto a cutting board. Cut into squares and enjoy!


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