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    Home » Brownies and Bars

    Vegan Peanut Butter Rice Krispie Treats

    Published: Aug 17, 2017 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Peanut Butter Rice Krispie Treats

    These crunchy vegan peanut butter rice krispie treats are quick and easy and made with 4 simple ingredients. Insanely delicious!

    Vegan peanut butter rice krispie treats in a stack.

    So who doesn’t love a good dose of rice krispie treats! I know they’re usually made with marshmallows, which quite honestly I’d be down for.

    I’m not one of those people who’s all like snubbing their noses at marshmallows or anything, I’d be super keen for it. But there is not a trace of a vegan marshmallow that I have been able to find in these parts.

    But no matter. What I bring to you today is just as good: vegan peanut butter rice krispie treats.

    Chocolate topped rice krispie treats in a stack.

    How To Make Vegan Peanut Butter Rice Krispie Treats

    Peanut butter and golden syrup (or brown rice syrup as you prefer) are melted together to form a sticky delicious sauce that binds those little krispies together and then vegan chocolate is melted for the topping!

    Peanut butter rice krispie treats pressed down into a square dish.

    The result is a sweet and crunchy square of peanut butter rice krispie deliciousness that is made all the better for being topped with a thick layer of chocolate.

    Melted chocolate spread out over rice krispie treats in a square dish.

    And if you’re not already completely sold on this, maybe the fact that it’s only 4-ingredients and only takes around 20 minutes to throw together will be the thing to catapult you into action and have you heading straight to the kitchen to make these right away.

    Kid Friendly

    And they are super kid friendly too. So if you have kiddies around, they will be super pleased.

    My niece is rather an anomaly, she popped around (with my sister of course, I don’t think 6 year olds are generally popping around places all on their own), the other day and I had a batch of these on the go.

    I excitedly offered her one saying ‘these are great for kids!’ and she proceeded to swiftly turn me down. She doesn’t like chocolate, she tells me. Well, blow me over with a feather. I didn’t know it was possible to not like chocolate. But you live and learn. 

    Chocolate topped rice krispie treats in stacks.

    Storing and Freezing

    Keep them covered in the fridge where they will easily stay fresh for a few days. Though I seriously doubt they will last that long. These disappear quickly.

    They are also freezer friendly for up to 3 months!

    Chocolate topped rice krispie treats in a stack with a bite removed from the top one.

    More Delicious Vegan Desserts

    1. Vegan Chocolate Peanut Butter Fudge
    2. Vegan Peanut Butter Cups
    3. Vegan Tiffin
    4. Vegan Twix Bars
    5. Vegan Peanut Butter Bars
    6. Vegan Crunch Bars

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan peanut butter rice krispie treats in a stack.

    Vegan Peanut Butter Rice Krispie Treats

    These crunchy vegan peanut butter rice krispie treats are quick and easy and made with 4 simple ingredients. Insanely delicious!
    5 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 20
    Calories: 135kcal
    Author: Alison Andrews

    Ingredients

    • 3 cups Rice Krispies (105g)
    • ⅓ cup Creamy Salted Peanut Butter (83g)
    • ⅓ cup Golden Syrup (80ml) or Brown Rice Syrup
    • 10.5 ounces Vegan Chocolate (300g)
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    Instructions

    • Measure the rice krispies out into a bowl and set aside.
    • Line a 9×9 square dish with parchment paper.
    • Add the syrup and peanut butter to a saucepan and heat together stirring all the time until it has just started to bubble a little. At this point immediately remove from the heat and pour over the rice krispies. Stir in until all the rice krispies are covered.
    • Spoon this out into your parchment lined dish and smooth down as best you can. Place into the fridge to set.
    • When it has set, prepare your chocolate topping. Break up the chocolate and place into a microwave safe bowl. Heat in 30 second intervals bringing out to stir every 30 seconds until the chocolate is completely melted. Spoon this out on top of the rice krispie base and spread it out evenly.
    • Return to the fridge to set. When set, lift the entire thing out with the parchment paper and cut into squares. Enjoy!

    Notes

    1. You can use any puffed rice cereal of your choice. If you’re gluten-free, choose a gluten-free variety.
    2. Keep them covered in the fridge where they will easily stay fresh for a few days. They are also freezer friendly for up to 3 months. 

    Nutrition

    Serving: 1Square | Calories: 135kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 41mg | Potassium: 30mg | Fiber: 1g | Sugar: 12g | Vitamin A: 279IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Diane says

      October 12, 2022 at 11:52 am

      Love these and have made them several times. They’re always good, but sometimes they’re a little more dry and crumbly. I can’t figure out what I’m doing differently. I use natural peanut butter with no salt or sugar added. I do expand the recipe by 50% for a larger cake pan. The brown rice syrup is so sticky that it takes a long time to transfer from measuring cup to the pot so I confess, I have been known to guesstimate the amount of b.r. syrup. For chewier and moister squares is more brown rice syrup the solution? (I’m trying to avoid the crumblier/drier variation.) THANK YOU!

      Reply
      • Alison Andrews says

        October 12, 2022 at 1:51 pm

        Hi Diane, if you’re guessing the amount of syrup then you may inadvertently not be using enough. Using less syrup would definitely make them drier. You could also try just adding a tablespoon or two more peanut butter. It may be that the natural version is causing them to be a little drier than the commercial peanut butters like Skippy etc. All the best! 🙂

        Reply
    2. Donna says

      September 05, 2022 at 4:19 pm

      Can I use vegan chocolate chips? I do not have a microwave so would a double boiler work?

      Reply
      • Alison Andrews says

        September 06, 2022 at 12:45 pm

        Yes you can and a double boiler works great!

        Reply
    3. Dee Brady says

      January 17, 2022 at 2:04 am

      The only reason I am sorry I made these is because we cannot quit eating them. They are so-so delicious. Only change was to use light corn syrup because that is what I had on hand. I will try to find the brown rice syrup for the next round. This is a perfect treat.5 stars

      Reply
      • Alison Andrews says

        January 17, 2022 at 12:01 pm

        So happy you loved them Dee! Corn syrup is perfect to use too! Thanks for the wonderful review!

        Reply
    4. Rachel says

      May 24, 2021 at 2:25 pm

      I made these today and it was really easy and they’re super tasty!
      I added some coconut oil to the chocolate to make it a little softer when it set which worked well for me.5 stars

      Reply
    5. Katie says

      March 14, 2021 at 9:53 pm

      What size square pan did you use please?

      Reply
      • Alison Andrews says

        March 15, 2021 at 11:48 am

        It was a 9×9 square pan. Thanks for asking, I should have said what size pan it was! I’ve updated the recipe card now. 🙂

        Reply
        • Katie says

          March 15, 2021 at 9:28 pm

          Thanks so much, can’t wait to try it 🙂

          Reply
    6. Tessa says

      February 12, 2021 at 8:49 pm

      Delicious! Thank you, Alison!5 stars

      Reply
      • Alison Andrews says

        February 13, 2021 at 9:42 am

        You’re welcome Tessa, so glad you enjoyed the recipe!

        Reply
    7. Shelly says

      December 04, 2020 at 10:45 pm

      Can you use maple syrup?

      Reply
      • Alison Andrews says

        December 05, 2020 at 12:23 pm

        Maple syrup isn’t very sticky, so it doesn’t hold things together very well. You could use it but it’s going to be much more crumbly. This is why a regular syrup or something like brown rice syrup works better.

        Reply
        • Kristina says

          March 23, 2022 at 7:16 pm

          Delicious and quick!5 stars

          Reply
    8. Nancy Powers says

      May 28, 2018 at 11:10 pm

      can I replace the syrup with honey?

      Reply
      • Alison Andrews says

        May 29, 2018 at 9:29 am

        Hi Nancy, we have never tried that so not sure.

        Reply
    9. Heike says

      September 04, 2017 at 2:32 pm

      These are so yummy – gets the thumbs up from the teenage kids as well :). I found it a little tricky to cut the squares neatly because the chocolate was hard and prone to cracking – any tips?5 stars

      Reply
      • Alison Andrews says

        September 05, 2017 at 6:53 am

        Hi Heike, the trick is to heat the knife first, so you dip the knife in super hot water and then wipe it down with a paper towel (so it’s completely dry) and then cut. Then you dip the knife again, dry it off and cut again, so each time you cut, you are using a reheated/wiped down knife. This gets you the neatest cuts through the hard chocolate.

        Reply
        • Heike says

          September 05, 2017 at 10:00 am

          Awesome, thanks!!

          Reply
    10. Anna Andrews says

      August 21, 2017 at 7:12 am

      What a treat – delicious!5 stars

      Reply

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