I’m not sure whats more nostalgic than Rice Krispie treats. It was always a great day when there was a pan of Rice Krispie squares freshly made. We didn’t get them very often, since they weren’t exactly the healthiest…loaded with sugary marshmallows.
Naturally, my 5 year old loves them too, so I wanted to find a way to make them healthier and make them without marshmallows, use the gluten free brown Rice Krispies, and use a natural sweetener. But of course, they would have to taste identical to a traditional Rice Krispie treat.
I’ve also seen a lot of marshmallow-free recipes online, but most of them add nut butter. I didn’t want to add nut butter, cause I know most of you with kids have nut-free schools, so I wanted something they’d also be able to take to school and for other events with kids.
I wasn’t expecting the first trial to work so well, but I was shocked. They taste very close to the original, and they’re just as simple to prepare (I think its even easier as you’re not melting marshmallows!)
Of course the chocolate drizzle is totally optional. But I think it makes them more pretty and fun! I used Krisda stevia chocolate chips, so there is no additional sugar added, but you could also use regular semi sweet chips. I also included a link in the recipe for Lily’s stevia chocolate chips (available in the US). It will just add a touch more sugar to the nutritional content.
My kids couldn’t tell the difference, and my hubby said, “Wow, these really are close, I can barely tell the difference”. I confess, I’ve already made them twice, and have given some to friends and their kids gobbled them up too!
I hope you enjoy them as much as we do!
- 4 cups gluten-free or regular Rice Krispies or crisp rice cereal
- ½ cup brown rice syrup
- 3 Tbsp butter (for dairy-free use Earth Balance or vegan margarine)
- 1 tsp vanilla
- 2 Tbsp stevia chocolate chips (or regular semi-sweet)
- ¼ tsp coconut oil (or oil of choice)
- In a medium sized pot over the stove, melt the butter over medium heat. Add in the brown rice syrup and stir until combined.
- Cook the butter and brown rice syrup together until it just comes to a rolling boil.
- Immedietely remove from heat and add 1 tsp vanilla and stir.
- Quickly add in the 4 cups of rice krispies, and stir together until all the cereal is coated.
- Press the mixture into an 8x8 pan (I lightly sprayed mine with coconut oil). The mixture is sticky, so to avoid it sticking to your hands, press into the pan with a sheet of plastic wrap.
- Allow to cool in the fridge for at least an hour.
- When bars are almost ready, prep chocolate drizzle. In the microwave or stove, melt together chocolate chips and coconut oil...the oil helps to thin it out a touch.
- If using microwave, you'll only need about 30 seconds to melt it.
- Using a fork, drizzle the chocolate over the cooled rice krispie squares.
- Return to the fridge till the chocolate is set.
- Cut into bars, and keep stored in the fridge in the pan (covered) or transfer them to a sealed container stored in the fridge.