Dairy-Free Rice Krispies Treats: Crispy No-Milk Recipe

Whip up a batch of these delicious dairy free rice krispie treats for a quick and easy dessert or snack! Soft, thick and perfectly chewy, this no bake goodness is perfect for both kiddos and adults alike. Wonderfully classic without the butter (thanks to some coconut oil!), this simple treat is also gluten free.

Rice krispie treats are a nostalgic classic — soft, chewy, and simple to make. This dairy free version keeps everything you love about the original while swapping in coconut oil for a buttery flavor without dairy. It’s also naturally gluten free when you use gluten-free cereal and marshmallows.

These treats are perfect for holidays, parties, school snacks, or any day you want a quick, no-bake sweet. All you need is a pot, a greased pan, and about 15 minutes of hands-on time, plus an hour or two to set.

How To Make

Follow these simple steps to make dairy free rice krispie treats:

Melt the coconut oil. Heat solid coconut oil in a large stockpot over medium heat until fully melted.

Add marshmallows and flavorings. Stir in the marshmallows, vanilla, optional almond extract, and a pinch of salt. Keep stirring until smooth and completely melted.

Fold in the cereal. Remove the pot from heat and quickly stir in the crispy rice cereal until every piece is coated in the marshmallow mixture.

Press into a pan. Transfer the mixture to a prepared 8×8-inch pan lined with parchment and lightly greased. Gently press into an even layer — don’t pack it tightly or the bars will be dense. Let cool and set for 1–2 hours before slicing.

Tips & Tricks

1. You can substitute dairy free butter for the coconut oil if you prefer a different buttery note.
2. Use fresh marshmallows for the best texture; stale marshmallows can affect meltability and chew.
3. Almond extract is optional but adds a bakery-style flavor—use it if you have it.
4. Both regular and brown rice cereals work. Brown rice cereal creates a slightly thicker, chewier bite.
5. This recipe doubles easily to fill a 9×13-inch pan.
6. Vegan marshmallows vary by brand. Some don’t melt the same way as conventional marshmallows, so test a small batch first if using a vegan variety.

How To Store

Store the bars in an airtight container at room temperature for up to 3 days, separating layers with parchment paper. Freezing is not recommended, as thawing can change the texture.

Ingredients

• ⅓ cup solid state coconut oil
• 1 (10 ounce) bag mini marshmallows
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract (optional)
• Good pinch of fine sea salt
• 4½ cups crispy rice cereal

Instructions

1. Line an 8×8-inch baking dish with parchment paper and lightly grease. Set aside.
2. Add the coconut oil to a large stockpot over medium heat. Once melted, add marshmallows, vanilla, almond extract (if using), and salt. Stir until fully melted and smooth.
3. Remove from heat and immediately stir in the crispy rice cereal, coating evenly.
4. Transfer to the prepared pan and use a greased spatula or wax paper to gently press into an even layer. Avoid packing tightly.
5. Let cool for 1–2 hours, lift from the pan using the parchment, slice, and serve.

Notes

Nutrition Information