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How to Make Rice Krispie Treats without Marshmallows

Rice Krispie treats are one of the easiest and yummiest snacks that you can make at home. The traditional way to make these delicious treats involves marshmallows but if you don’t have them or don’t like them, then you’ve come to the right place. In this article, we’ll show you how to make Rice Krispie treats without marshmallows.

How to Make Rice Krispie Treats without Marshmallows

Want to know the secret to making Rice Krispie treats without marshmallows? Use maple syrup or honey to achieve the same chewy texture that the marshmallows provide.

Ingredients

  • 1/3 cup of maple syrup
  • ¾ cup of creamy peanut butter
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of virgin coconut oil
  • A pinch of salt (if you’re using salt-free peanut butter)
  • 2 to 3 cups of Rice Krispies

Instructions

  1. Line a “9 by 9” inch baking sheet with parchment paper and set it aside.
  2. Pour maple syrup into a small pan and boil it for 2 to 3 minutes.
  3. Put the vanilla extract, boiled maple syrup, coconut oil, and natural peanut butter in a medium-size pot and heat it on the stovetop at low temperature.
  4. Stir the mixture for about 45 to 60 seconds until it becomes well-combined and smooth.
  5. Now add the Rice Krispies cereal to the pot.
  6. Stir the mixture until the cereal gets thoroughly coated.
  7. Pour the mixture onto the baking sheet.
  8. Flatten the top very gently by using a spatula so that the mixture is even.
  9. Leave the pan until it comes to room temperature.
  10. Place the pan in your refrigerator for about 20 to 30 minutes.
  11. Use a sharp knife to cut the mixture into little bars (16 preferably) and they’re ready to eat.

Rice Krispie Treats without Marshmallows

Ingredients
  

  • 1/3 cup of maple syrup
  • ¾ cup of creamy peanut butter
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of virgin coconut oil
  • A pinch of salt if you’re using salt-free peanut butter
  • 2 to 3 cups of Rice Krispies

Instructions
 

  • Line a “9 by 9” inch baking sheet with parchment paper and set it aside.
  • Pour maple syrup into a small pan and boil it for 2 to 3 minutes.
  • Put the vanilla extract, boiled maple syrup, coconut oil, and natural peanut butter in a medium-size pot and heat it on the stovetop at low temperature.
  • Stir the mixture for about 45 to 60 seconds until it becomes well-combined and smooth.
  • Now add the Rice Krispies to the pot.
  • Stir the mixture until the cereal gets thoroughly coated.
  • Pour the mixture onto the baking sheet.
  • Flatten the top very gently by using a spatula so that the mixture is even.
  • Leave the pan until it comes to room temperature.
  • Place the pan in your refrigerator for about 20 to 30 minutes.
  • Use a sharp knife to cut the mixture into little bars (16 preferably) and they’re ready to eat.

Swapping Ingredients

Don’t love all of the ingredients in our recipe? Swap them out!

Instead of Peanut Butter

You can replace peanut butter with almond butter or sunflower seed butter (in the same quantity). In fact, you can use any seed or nut butter.

Instead of Maple Syrup

A glass jar of granulated honey along with other types of honey in glass jars.

If you don’t have maple syrup, then use honey. You’ll need to boil the honey for about 1 minute before adding it to the pot with other ingredients.

Instead of Coconut Oil

You can use vegan or simple butter in the same quantity if you don’t like the taste of coconut oil or don’t have it on hand.

Store Rice Krispie Treats in Refrigerator

Rice Krispie treats will stay fresh for about 2 weeks in your refrigerator if they last that long! 😊

Store Rice Krispie Treats in Freezer

You can also freeze them, and they’ll stay fresh for up to 3 months. Use parchment paper to separate each bar from the other and place them in an airtight container.

When you are ready to eat your Rice Krispie treats, remove them from the freezer and place them in the refrigerator to thaw for a couple of hours. Let them sit for 5 minutes at room temperature before serving.

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