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?!).
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!
- Vegan butter
- Vegan marshmallows
- Puffed rice cereal
- Peppermint extract
- Chocolate chips
- Candy canes
Besides swapping out preferred brands, there are no recommended substitutions for this recipe. As always, comment if you need suggestions or have ideas.
Chocolate Peppermint Rice Krispies
- 1 9×9 pan
- Melt butter and peppermint extract on low heat. Add in marshmallows and continuously stir until it forms a melted fluff. Take off heat and add in cereal. Stir thoroughly then spread into 9×9 pan. You'll want to work quickly here before it begins to harden.
- Crush candy canes and set aside. Melt chocolate and drizzle on top of rice treats. Sprinkle candy canes on top and let sit for 30 minutes to stiffen.
- Once fully formed, cut into slices with a large, sharp knife.