Gluten-Free Rice Krispies Treats
An easy recipe for gluten-free Rice Krispies Treats. A no-bake dessert that takes only 6 ingredients! This recipe also has a dairy-free and vegan option.
- Prep time
- 15 min
- Cook time
- 31 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 tablespoons unsalted butter
- 16 oz mini marshmallows (1x16-ounce bag. Vegan use Dandies marshmallows.)
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- 2 tablespoons milk (Dairy-free or vegan use unsweetened almond or coconut milk.)
- 10 cups gluten-free crispy rice cereal (I used Malt O Meal and Nature's Path Organic. )
Instructions
- 1
Line a 9-inch x 13-inch pan with parchment paper or grease with gluten-free cooking spray.
- 2
Measure out 2 cups of the mini marshmallows and set aside to add at the end of the recipe.
- 3
In a large pot melt the butter on low heat. Do not turn up the heat or you could brown your butter.
- 4
Add mini marshmallows and stir until they are completely melted.
- 5
Add the pure vanilla extract, milk, and salt and stir until fully combined.
- 6
Turn off the heat or remove the pot from the heat.
- 7
Add the gluten-free crispy rice cereal and mix until the cereal is completely coated with the marshmallow mixture.
- 8
Add the remaining 2 cups of mini marshmallows and stir until fully combined and slightly melted.
- 9
Using a greased spatula spoon the mixture into the prepared pan. Smooth the mixture to make even.
- 10
Wet your hands and lightly press the mixture down into the pan.
- 11
Cover with plastic wrap and allow them to cool at room temperature for 1 hour. You can also place them in the refrigerator to chill for 1 hour. (My family likes their treats cold.)
- 12
Cut into squares and serve. Enjoy!
- 13
Store leftovers in an air-tight container for up to two days at room temperature. They can be stored for up to 3 days in the refrigerator. The treats can also be frozen for up to 2 months. Defrost overnight in the refrigerator.