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 are a slightly healthier, non-gmo twist on the original. Plus I added some peppermint & chocolate to make them a yummy option for the upcoming holidays!
You can choose your preferred brands, but I wanted to share the ones I used to make these work. These Chocolate Peppermint Rice Krispies are completely vegan and lower in sugar (not 100% sugar free because of marshmallows & candy canes). Here are some brand suggestions:
Vegan Butter – Miyoko’s
Vegan Marshmallows – Dandies
Puffed Rice Cereal – Arrowhead Mills
Chocolate chips – Artisan Kettle No Sugar Added
This recipe makes 12-16 Chocolate Peppermint Rice Krispies depending how big you cut them!
- 3 tbsp vegan butter
- 10 oz vegan marshmallows
- 5 cups puffed rice cereal
- 1 tsp peppermint extract
- 1/2 cup chocolate chips
- 4 candy canes
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.
Eat within 2-3 days. Best kept in air tight container.
Yum yum and beautiful