I've been on a mission to make healthier desserts that still taste delicious! Growing up, I LOVED rice crispy treats and whenever I see that distinct blue wrapper from a rice crispy treat I get excited and reminisce. So, I knew I needed to embark on the journey of making healthier (aka no corn syrup or excessive amounts of sugar, and using minimal ingredients) rice crispy treats!
The process
First you're going to add your butter (feel free to use vegan butter or not vegan butter depending on your preferences) to a pan with your marshmallows. Stir them around until they form one large unit. Then, add in your vanilla and salt and mix. Finally, add your puffed rice and stir together. Then, spread it out in a parchment lined 8X8 tray then press down and chill in the fridge for 20-30 minutes. After that, slice them and enjoy!
Marshmallows!
I've been on the hunt for marshmallows that are vegan and not filled with artificial flavors and don't contain corn syrup and I had deprived myself of one of my favorite desserts, rice crispy treats, because of it! UNTIL recently when I found Dandies vegan marshmallows. I was so excited to try them out and I think they work perfectly in this vegan rice crispy treat recipe!
For me, the gooeyness marshmallows provide make them the most important ingredient in the rice crispy treats. But now when thinking about it, I do think all of the ingredients are equally important?? Hear me out! The puffed rice is the base, without it we don't have ½ of the namesake. The butter is the fat component and adds in flavor. The marshmallows give it the signature gooey factor. The vanilla adds a touch of flavor and the salt adds the savory component making you come back for more!
Why are These Treats Considered "Healthier"
To me, healthier means fewer ingredients and using ingredients that aren't too high in added sugar (especially when it comes to desserts). Instead of using rice krispies cereal, I used puffed rice. It only has 1 ingredient, whole grain rice that's been puffed to give it the crispy texture. For the marshmallows, I chose ones that don't have any corn syrup or artificial ingredients or colors. I used Kerrygold butter that doesn't have any weird "I can't believe it's not butter" ingredient additives. The vanilla is pure vanilla and the salt was kosher salt. Since this recipe has minimal ingredients anyway, it wasn't too hard to make these swaps, I just needed to read the back of the ingredient labels.
Puffed Rice Crispy Treats
Ingredients
- 3 tablespoon butter vegan butter if vegan
- 3 cups marshmallows I use Dandies vegan marshmallows
- 4 ½ cups puffed rice
- 1 teaspoon vanilla
- pinch of salt
Instructions
- Melt your butter in a saucepan over medium heat
- Add in your marshmallows and stir until incorporated and melted
- Add your vanilla and salt, stir, then turn off the heat and add in your puffed rice
- Mix until coated and sticky!
- Line a square 8X8 or 9X9 pan with parchment paper then pour in your rice crispy mixture evenly
- Place in the fridge to chill and set for 30-60 minutes
- Cut and enjoy
- Can be stored at room temperature for 3-5 days.
I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for another delightful healthier take on a classic, check out my date balls. They'll remind you of Trader Joes Peanut Butter Cups or Reese's cups!
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