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A stack of homemade rice krispy treats.

Gluten-Free Rice Krispies (Dairy-Free)

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  • Author: MamaShire
  • 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

Scale

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:

1/2 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: 

1/2 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.