Enjoy this classic treat with all allergen-friendly ingredients. These gluten-free rice krispies are just as yummy as the original recipe. I have three different recipes for you to try. One is the original classic way and the other two are a little fancier.
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And something I discovered while working on this recipe is that frozen rice krispie treats that are slightly thawed are really good, especially in the summertime.
Ingredients for Gluten-Free Rice Krispies:
- Rice Cereal: Malt-O-Meal Crispy Rice Cereal is my favorite to use. It tastes very similar to the original Kellogg’s brand. It comes packaged in a large bag and is available at Walmart.
- Marshmallows: Most brands of marshmallows are gluten-free, but always double check ingredients and labeling. Or you can use my Homemade Marshmallows.
- Dairy-Free Butter: Smart Balance Buttery Spread or Earth Balance
How to Make Gluten-Free Rice Krispies the classic way:
First, prepare a 9×13-inch pan by spraying the bottom with cooking spray or lining it with parchment paper.
Melt the buttery spread in a large pan over medium heat. Add the marshmallows and stir continuously until melted. Remove from heat and stir in rice cereal.
Stir until completely combined. Place mixture into a 9×13-inch prepared pan. And spread out with a spoon or spatula.
Next, press the cereal mixture into the pan. An easy way to do that is to spray a plastic baggie or a piece of parchment paper with cooking spray and press it down (cooking spray side down) on top of the mixture to press it firmly together. Allow to cool and then cut into squares.
Can you freeze rice krispy treats?
Yes, you definitely can. Place a layer of parchment paper between the layers and store them in a freezer bag or container. Can be frozen for up to 2 months.
Thaw on the countertop. These are also really good while they are still slightly frozen.
More ways to make rice krispies: I have two more ways for you to make gluten-free rice krispie treats that are a little fancier. See the recipe card below for directions.
More Gluten-Free Desserts You’ll Love:
Chocolate Chip Cookies
Caramel Corn
Cut-Out Sugar Cookies
Puppy Chow
S’mores Brownies
Gluten-Free Rice Krispies (Dairy-Free)
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Category: Dessert
- Method: Stove Top
- Diet: Gluten Free
Description
A classic treat that is always a hit made with allergen-friendly ingredients.
Ingredients
Classic Recipe:
3 tablespoons dairy-free buttery spread (Smart Balance)
10 oz package of mini marshmallows
6 cups gluten-free rice crispy cereal (Malt-O-Meal)
Fancy Recipe #1:
½ cup dairy-free buttery spread (Smart Balance)
16 oz package of mini marshmallows (gluten-free)
10 cups gluten-free rice crispy cereal (Malt-O-Meal)
Fancy Recipe #2:
½ cup dairy-free buttery spread (Smart Balance)
16 oz package of mini marshmallows (gluten-free), separated
10 cups gluten-free rice crispy cereal (Malt-O-Meal)
Instructions
Prepare a 9×13-inch pan by spraying the bottom with cooking spray or lining it with parchment paper.
Classic Recipe:
Melt the buttery spread in a large pan over medium heat. Add the marshmallows and stir continuously until melted. Remove from heat and stir in rice cereal.
Stir until completely combined. Place mixture into a 9×13-inch prepared pan. And spread out with a spoon or spatula.
Press the cereal mixture into the pan. An easy way to do that is to spray a plastic baggie or a piece of parchment paper with cooking spray and press it down (cooking spray side down) on top of the mixture to press it firmly together. Allow to cool and then cut into squares.
Fancy Recipe #1
Follow the exact same instructions as the classic recipe you are just using the amounts of ingredients listed for fancy recipe #1.
Fancy Recipe #2
Measure out 2 cups of marshmallows and set them aside.
Melt the buttery spread in a large pan over medium heat. Add the remaining marshmallows and stir continuously until melted. Remove from heat and stir in rice cereal.
Stir until the cereal is completely coated and then stir in the two cups of remaining marshmallows. Place mixture into a 9×13-inch prepared pan. And spread out with a spoon or spatula.
Press the cereal mixture into the pan. An easy way to do that is to spray a plastic baggie or a piece of parchment paper with cooking spray and press it down (cooking spray side down) on top of the mixture to press it firmly together. Allow to cool and then cut into squares.
Notes
To freeze: Place a layer of parchment paper between the layers and store them in a freezer bag or container. Can be frozen for up to 2 months. Thaw on the countertop. These are also really good while they are still slightly frozen.
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