Classic Rice Krispie Treats
Punxsutawney Phil has officially delclared an early spring! As far as I'm concerned, that means we can get to the Valentine's Day, St. Patty's Day, and Easter desserts already.
And Rice Krispie Treats are a perfect Valentine's Day treat! They're a dessert everyone loves, and one that doesn't take hours to make. Wrap 'em in pink cellophane with heart covered ribbon? Adorable & delicious gifts! My favorite part? Only 3 ingredients! And sometimes, you only have time for three ingredients, ya know?
We found Dandies at Mother's Market, Whole Foods, and of course at veganessentials.com.
Vegan marshmallows are a little hard to find, but are good to have on hand anyway. Throw a couple on top of anything chocolatey or melt some over sweet potatoes for instant Thanksgiving dinner...they're the best!
Ingredients:
6 cups crisped rice cereal 1-10 oz. bag Dandies marshmallows 3 tablespoons earth balance (or other vegan butter)
Instructions:
Lightly grease a 13x9 in. (or slightly smaller) glass or ceramic baking dish & set it aside. In a large saucepan, melt your vegan butter. Add the entire bag of marshmallows to the melted butter. Cook on low to medium heat, stirring occasionally in the beginning and more so as the marshmallows melt. Once the marshmallows have completely softened and combined with the butter, add in the crisped rice cereal. I usually mix in a cup at a time using a wooden spoon to more evenly distribute the marshmallow. Be sure to stir quickly so you don't get just a giant clump of marshmallowy rice. Once cereal is evenly covered in the marshmallow mixture, press into the prepared baking dish using the back of a wooden spoon. Let cool, then cut into squares. 
These sweet, crunchy little squares can be stored in an airtight container for about a week before they start to get hard...but trust me, they'll be gone long before then.
24 Comments
tina link
2/2/2013 01:41:32 pm
Are the vegan marshmallows gluten free?
Amber
2/5/2013 06:27:04 am
They are gluten-free...and delicious!
Jaysen
2/5/2013 07:28:12 am
So will these have a toasted flavor compared to conventional treats?
Amber
2/5/2013 07:37:21 am
Yes, slightly, but only because the marshmallows are a little different than conventional ones. They're pretty darn close to the original, though! :)
Holly
6/7/2013 04:18:53 am
Hi! I made these, rolled them into small balls like truffles and put them in an airtight container, but this morning when i ate one, it was hard as a rock! What happened????
Amber link
6/8/2013 01:29:46 am
Woah, not good! I'm not sure exactly what happened. The treats definitely got a little firmer than 'normal' marshmallow treats in our airtight container, but not rock hard. I'll try and whip up a batch tonight and see if I can figure it out...I'm wondering if it has to do with being packed into balls. When you press it into a pan, theres still a lot of air trapped between the cereal pieces that keeps it fluffy. I wonder if by rolling them the marshmallows lost all the air and acted as more of a glue? I'll do my best to figure it out and get back to you!
Holly
6/8/2013 04:08:21 am
Thanks for much! I wonder if the problem was overheating the Dandies? Because they melt differently than regular marshmallows, I wasn't exactly sure when they were melted enough cause they never got super gooey and thin. I've been trying to find pictures or videos of melting Dandies but can't find any!
Audrey Heim
10/22/2013 11:28:54 am
I was researching and i found that you can stick them in the freezer and that can save them for up to 6 weeks just let it thaw for 10-15 mins. Im doing a mythology project on medusa so im dying mine and shaping it like a coiled snake.
Ali
12/17/2013 08:58:02 am
My mom's squares were always rock hard because she would be impatient and cook the marshmallows at too high a heat. Go slow, low temp, and remove from heat before they are lump-free or you'll overcook them.
Keri link
2/12/2014 09:02:04 am
Bummer the dandies marshmallows have carrageenan in them :-(
Cristina
5/12/2014 09:29:19 am
carrageenan is just seaweed based..
stuart
5/28/2014 05:38:01 pm
in scotland and ireland people have been cooking with carageena for centuries... its a seaweed also known as irish moss... and is used as a thickener as a vegetable gelatin. the chinese and japanese have been doing the same for ceturies as well with agar agar... a whitish seaweed with similar qualities.
rhonda link
7/17/2015 10:50:27 am
“Although derived from a natural source, carrageenan appears to be particularly destructive to the digestive system, triggering an immune response similar to that your body has when invaded by pathogens like Salmonella. The result: “Carrageenan predictably causes inflammation, which can lead to ulcerations and bleeding,” explains veteran carrageenan researcher Joanne Tobacman, MD, associate professor of clinical medicine at the University of Illinois School of Medicine at Chicago. She says the food ingredient irritates by activating an immune response that dials up inflammation. Her previous work showed a concerning connection between carrageenan and gastrointestinal cancer in lab animals, and she’s involved with ongoing research funded through the National Institutes of Health that is investigating carrageenan’s effect on ulcerative colitis and other diseases like diabetes.
Kiki
10/5/2014 04:16:31 am
Yeah, I won't go near it either. You must have done your research as well. I guess I'm stuck making homemade marshmallows=(.
Stuart
11/26/2014 12:12:16 am
cargeenan is a plant... a vegetable... its no different than eating the nori around sushi, the grape leaves around dolmas... or spinach, or cabbage... or any number of leafy things you put in soups, salads or sandwiches... the gelatinous quality is common among sea vegetables and it is why kombu for example is used as a thickener for soups in the british isles... as well the uses of seaweed in japan or vietnam. Its alot more "natural" than alot of thickeners... including the animal gelatin found in normal marshmallows.
Laurie
8/24/2014 09:51:53 pm
My daughter LOVES these. She has multiple foood allergies which prevents her from having the standard rice krispy treats and these made it possible for her to feel normal and fit in with the rest of the 6th graders.
Chrissy
1/20/2015 12:16:50 am
I tried the recipe with 5 cups instead of 6. Came out perfect. ;)
Michelle
10/31/2015 01:57:41 pm
I wish I had seen this sooner, I could tell it was dring out so I did 5 and a half instead of 6. They are cooling now, I think they will be "okay" bit a little drier / less marshmallow than I'm used to.
Bethany
7/2/2015 11:21:58 pm
I love this recipe! My husband and another close guy friend couldnt tell they were vegan! It's really helpful to go SLOW with the marshmallows, and I also added a tsp of vanilla and maybe 1 1/2 tsp Sailor Jerry Rum. I highly reccomend this yummy recipe!!
Karen
10/31/2015 08:45:34 pm
I made these for a vegan Halloween party, used food coloring to turn the Dandies orange before adding the Rice Krispies, shaped them into pumpkins, and they were a huge success! I will definitely make these again, and again!
Amber link
11/2/2015 07:51:17 pm
LOVE it! Thanks for sharing such a great idea, we'll have to try that next Halloween!
Sarah y
12/22/2015 01:12:57 am
Hello :) planning on making these for Christmas, just wondering if you think using coconut oil as the "vegan butter" will work? Thanks so much!! :)
Amber link
12/26/2015 03:52:17 pm
Hi Sarah! Sorry I missed this! I DO think it would work. Good luck!
Jackie
4/12/2016 03:26:34 pm
I used the vegan marshmallow fluff and they turned out perfect! Leave a Reply. |
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