Rice crispy treats are one of the most simple treats to make, but this variation puts a fun and tasty twist on the classic recipe. These treats are vegan and use unsweetened shredded coconut, colored with food coloring, to add a pop of coconutty flavor and a colorful element to these crunchy, crispy treats.
Tips: You can make this recipe in the microwave, but I prefer the stovetop. It makes me feel like I put a little more effort into it.
Feel free to double this recipe and use a larger pan. Using an 8x8 or 9x9 inch pan will leave you with thicker treats, while using a larger pan will allow for quantity with less width.
Add additional toppings or mix-ins. I think adding caramel chips or even Lucky Charms-type marshmallows would be divine!
For gooey-er treats, add more marshmallows.
For this recipe you will need: Large pot, measuring cups and spoons, mixing spoon, and an 8x8 or 9x9 inch pan.
INGREDIENTS: Makes approximately 6-8 treats
1, 10 oz. bag of vegan marshmallows. I used Dandies brand Mini Vegan Marshmallows. *If you like these EXTRA gooey, add another 3-5 oz's of marshmallows.
4 1/2 cups of crispy rice cereal. I used Organic Brown Rice Crisps cereal.
2 Tbsps coconut oil
2 Tbsps vegan butter like Earth Balance.
4, 1/4 cup portions of unsweetened shredded coconut, in separate bowls
LET'S MAKE RICE CRISPY TREATS
Mix food coloring into coconut portions, stirring and adding food coloring drops until the desired color is reached.
Heat large pot on stovetop over low/medium heat or just enough to melt the oil, butter, and marshmallows.
Butter or oil your 8x8 or 9x9 inch pan and set aside.
Add marshmallows, coconut oil, and butter to the pan, stirring frequently to mix.
Once ingredients are combined in the pot and the marshmallows have all melted, pour in your rice crispies.
Mix cereal and marshmallows until combined.
Gently fold in your colored coconut shreds, 2 Tbsps at a time, stirring and mixing after each addition until desired "celebration" color is reached.
Pour marshmallow cereal and coconut mixture into the oiled pan.
Press into pan and flatten with a spatula or your hand until evenly distributed.
Sprinkle with leftover coconut shreds.
Allow to cool fully, cut into bars, and enjoy!
SERVING TIPS: These are so good eaten fresh. If you do keep them for a few days, store in an airtight container.
I would easily double this recipe as a potluck dessert, or even create rice crispy pops by inserting a stick and dipping the tops into melted white chocolate for a portable and even more impressive presentation. If you make these, leave a comment/review on this recipe and tag me on social media because I love to see my recipes in action!
If you love these rice crispies, try exploring some more recipes that I know you'll love!
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