So I kind of have a thing for rice krispy squares. And when I say “have a thing,” I mean I am totally and completely addicted to them and you could not pry them out of my hands if you tried. They are so perfect – crispy rice cereal, ooey-gooey vegan marshmallows and a little butter. There’s something so satisfying about that initial crunch when you first bite into a square, and then the way your teeth just sink through the chewy marshmallow. Mmm!
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Believe it or not, before this recipe, I had not eaten rice krispy squares since going vegan three years ago. I completely forgot how much I loved them, so I didn’t miss them at all, but now I’ve awakened a beast. I’m pretty sure I ate all 16 squares in one sitting (more or less) and I’m not even ashamed to say that. But worry not – you too can share in my obsession by following this super quick, super easy recipe that’s not really a recipe at all. Just grab yourself some vegan butter and vegan marshmallows (you can purchase the brand of marshmallows I used on Amazon, or in your local health-food store) and start melting them down.
I chose to use mini marshmallows so that they’d melt faster (I was impatient, ok?), but regular-sized marshmallows will work just as well. Once everything’s all melted, you just need to mix in the puffed rice cereal and ensure the melted marshmallows are evenly distributed. This can be a challenge because everything is so sticky and uncooperative, so ensure you do this while the marshmallows are quite warm. Once you’ve tamed the crispy rice, press it all into a parchment or wax paper-lined pan and set it in the refrigerator to cool for about 30 minutes.
Then cut it into 16 equal squares and try not to eat them all at once like I did. And that’s it! See, I told you – hardly a recipe at all. There’s no reason for you not to give these a try. Start melting those marshmallows, and drop me a line in the comments to let me know how they turned out!