free from: gluten, dairy, eggs & gelatin (vegan friendly)

I have always loved rice krispies, until I realized how processed and packed with sugar they are. These Chocolate Peppermint Rice Krispies are a slightly cleaner twist on the original. Plus I added some peppermint & chocolate to make them a yummy option for the upcoming holidays! Although, I think these can be eaten any time of year (who doesn’t love peppermint & chocolate?!).

Recipe Details

These Chocolate Peppermint Rice Krispies are completely vegan and lower in sugar (not 100% sugar free because of marshmallows & candy canes). They should be eaten within 2-3 days. Best kept in air tight container.

I used a 9×9 pan for these. You can use whatever size you have, but it will change the thickness of these. To prevent sticking, you can also line the pan with parchment paper.

You can choose your preferred brands, but I wanted to share the ones I used to make these work. Here are some brand suggestions:

Vegan Butter – Miyoko’s

Vegan Marshmallows – Dandies

Puffed Rice Cereal – Arrowhead Mills

Chocolate chips – Artisan Kettle No Sugar Added

Are there other brands I should try next time? Let me know what you use in the comments!

Six Ingredients

Vegan butter
Vegan marshmallows
Puffed rice cereal
Peppermint extract
Chocolate chips
Candy canes

Substitutions:

Besides swapping out preferred brands, there are no recommended substitutions for this recipe. As always, comment if you need suggestions or have ideas.