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Vegan Peanut Butter Rice Krispie Treats Recipe

Last updated on December 21, 2007

Rice Krispie treats were always one of my favorite snacks as a kid, but the traditional version isn’t very healthy. Rice Krispies cereal contains high fructose corn syrup, something we want to avoid if possible. So instead of Rice Krispies I’ve used puffed brown rice cereal which has only one ingredient: brown rice.

This recipe doesn’t use marshmallows or butter, which makes it suitable for vegans. It uses brown rice syrup instead of the traditional corn syrup and it uses brown sugar rather than white sugar.

To keep the recipe on the healthier side, use a natural peanut butter without partially hydrogenated vegetable oils or high fructose corn syrup. Since we’re leaving out the high fructose corn syrup from the cereal it would be senseless to add it back in with the peanut butter, wouldn’t it?

Vegan Peanut Butter Rice Krispie Treats Recipe

1 c. brown sugar
1 c. brown rice syrup
1 c. peanut butter
7 c. puffed brown rice cereal

Combine sugar and brown rice syrup in saucepan and bring to a near boil while stirring often. Continue stirring until sugar dissolves.

Remove from heat.

Add peanut butter and mix well.

Add puffed rice and mix well.

Press the mixture into a greased pan and put in the fridge for several hours to cool and harden. If you want it to harden faster, stick it in the freezer for about an hour.

Cut into squares and enjoy!

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4 Comments on "Vegan Peanut Butter Rice Krispie Treats Recipe"

Nikole Sumner
5 years 10 months ago

Love this recipe! I love nuts with anything. I add pistachios to almost anything I can. If anyone loves them – try Yurosek Farms – they are great and I love them for adding some protein to my meals.

5 years 10 months ago

Absolutely fantastic! My wife said it tasted like peanut butter and honey sandwiches (and that’s a good thing)! She is wheat intolerant and our family is all vegetarian, so this was a good recipe for us. I substituted agave syrup for corn syrup, cut out about 1/4 cup of the brown sugar, and used all natural peanut butter. Yum yum yum!

7 years 1 month ago

We used 1/3c agave nectar instead of the brown rice syrup and less brown sugar (about half). We also used about a tablespoon of earth balance vegan shortening so it wouldn’t stick to the pan. They are so sweet and delish. They could even stand to be a little less sweet. Next time I will use even less agave or less sugar. My kids love them!! Healthy alternative to the processed chemicals to cure your sweet tooth!

7 years 4 months ago

This recipe was excellent. I used Barbara’s Organic Rice Crisps (to make it gluten-free) and I used sunflower butter (to make it peanut-free). It tasted great (kind of like peanut brittle)! My son has food allergies, so I needed a recipe without butter or margarine. Even though he can eat marshmallows, I’m thrilled at the reduced sugar and chemicals in this recipe.

Thanks for the great recipe. My son is a very happy little guy!