Vegan Rice Krispie Squares

 

10 minutes, 5 ingredients, no baking required, and so deliciously gooey, chewy, marshmallowy, and irresistible that a double batch has a way of disappearing entirely within the same day you make them. These are the best vegan rice krispie squares you will ever make — and the secret that makes them completely extraordinary is a tiny splash of almond extract that gives every square a subtle hint of birthday cake flavour that nobody can quite identify but everyone absolutely loves. Made with vegan marshmallows and vegan butter, these treats are completely dairy-free, gelatin-free, and so much better than the original that you will never make the classic version again.

Prep Time: 5 mins  |  Cook Time: 10 mins  |  Set Time: 30–60 mins  | Total Time: 45–75 mins |

Servings: 9 large or 12 small squares

Ingredients

• ¼ cup (56g) vegan butter sticks (Earth Balance Buttery Sticks or similar)
• 1 bag (280g / 10 oz) vegan marshmallows (Dandies brand or Trader Joe's — both are excellent), mini marshmallows preferred as they melt faster
• ¼ teaspoon pure almond extract (the secret ingredient — optional but strongly recommended)
• ½ teaspoon pure vanilla extract (only needed if your marshmallows are not vanilla flavoured)
• ¼ teaspoon fine salt (enhances all the flavours)
• 6 cups (about 170g) vegan crispy rice cereal (Nature's Path Crispy Rice or another certified vegan brand — standard Kellogg's Rice Krispies are NOT vegan due to animal-derived Vitamin D3)

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Instructions

1. Line a 9x9 inch or 9x13 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly spray the parchment with cooking spray.
2. In a large pot over medium-low heat, melt the vegan butter completely, stirring occasionally.
3. Add the vegan marshmallows to the melted butter. Stir frequently and continuously over medium-low heat — do not rush this step with higher heat, as vegan marshmallows behave differently from conventional ones and need gentle, patient melting. Continue stirring for 8–10 minutes until the marshmallows are completely melted and the mixture is smooth, glossy, and pourable.
4. Remove from heat immediately. Working quickly, stir in the almond extract, vanilla extract (if using), and salt.
5. Pour in the crispy rice cereal all at once. Using a spatula spritzed lightly with cooking spray to prevent sticking, stir vigorously and quickly until every piece of cereal is fully coated in the marshmallow mixture.
6. Transfer the mixture immediately to the prepared pan. Using the lightly oiled spatula, press the mixture into an even, firm layer. Do not press so firmly that the squares become dense and hard — press just enough to create a smooth, even surface.
7. Allow to cool completely at room temperature for at least 30–60 minutes, or refrigerate for 20–25 minutes for faster setting.
8. Once fully cooled and set, use the parchment paper overhang to lift the entire block out of the pan and place on a cutting board. Using a sharp knife, cut into 9 large or 12 smaller squares.

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Notes

• Almond extract is the secret: Just ¼ teaspoon of pure almond extract gives these squares a subtle, almost indefinable birthday-cake flavour note that takes them from standard rice krispie treats to something truly special. It is completely optional, but unanimously loved by everyone who tries it.
• Vegan marshmallow brands: Dandies is the most widely available brand of vegan, gelatin-free marshmallows. They are found at most health food stores, Whole Foods, and online. Mini marshmallows melt more evenly and quickly than large ones — if using large marshmallows, snip them into smaller pieces with kitchen scissors before adding to the pot.
• Vegan cereal matters: Standard Kellogg's Rice Krispies are not considered vegan due to the inclusion of Vitamin D3 from animal sources. Nature's Path Crispy Rice is the most widely available vegan alternative, and it produces an identical result.
• Speed is essential in step 5: Once the marshmallow mixture is ready and the cereal has been added, you have a very short window to mix and press everything into the pan before the marshmallow sets. Have all your tools ready and work quickly.
• Storage: Store in an airtight container at room temperature for up to 3–4 days, or in the fridge for up to 1 week. Do not freeze vegan rice krispie squares — they do not thaw well and the texture suffers significantly.

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