Vegan Cookies and Cream Rice Krispie Treats
Updated: Feb 27
In high school I would make a big pan of Rice Krispie treats with my sister and only about half would make it in the pan to be cut. My sister and I would just sit there and eat it hot until our stomachs hurt and we were on a sugar high. My mom said rice Krispy treats were healthy and so we thought that meant we could eat them all. Oh man those were the good days. They were one of my favorite treats!
These Rice Krispie treats have a little extra sweetness to them. I decided to go for a cookies and cream flavor because who doesn't love cookies and cream. I thought it would be a perfect combination with the creamy marshmallows. I made homemade chocolate cookie crumbs to add into these treats. It is the same recipe I used for my chocolate peppermint ice cream dessert. They are super easy and definitely healthier then a typical Oreo. After the crumbs cool from the oven they are nice and crunchy just like the original chocolate cookie. Once the cookie crumbs are done all you have to do is make the simple Rice Krispie recipe. I used a typical recipe with vegan butter, but after you mix in the puffed rice you want to make sure to gently fold in the cookie crumbs. You don't want the treats turning black from the cookies. Then all you have to do is press them in the pan, add a few more cookie crumbs, and top with the white chocolate. The white chocolate is probably my favorite part because it adds just the right extra sweetness to really give these treat a cookies and cream flavor.
This would be such a great treat to put in kids lunches or to have as an after school snack. They are light, fluffy, crunchy, and chocolaty! Way better then the package rice krispy treats in those blue packs and definitely a lot healthier. They are such a great treat to reach for when you have a sweet tooth. As soon as I made these it brought me straight back to my childhood, and that just makes me so happy. I hope these treats will do the same for you whether that is with childhood memories, making something your family will enjoy, or just a simply sweet treat that will put a smile on you face.
- 1 cup oat flour
- 1/2 cup Black Cocoa Powder or I love hiit nutrition black cocoa powder (regular dark chocolate will work for a less chocolaty flavor)
- 4 tbsp vegan butter melted (melt is the brand I used)
- 3 Tbsp refined coconut oil melted
- 3/4 cup lakanto sweetener or regular cane sugar
- 1/4 tsp pink salt
- 6 tbsp melted butter (I used melt for a dairy free version)
- 5 cups puffed rice (also found at sprouts)
- 1 bag of mini marshmallows
- pinch of salt
-1/2 cup dairy free white chocolate (I like the great value ones from Walmart or nestles chocolate)
-1 tsp refined coconut oi
1) Preheat oven to 350 and line a roasting pan with parchment paper. Melt butter and coconut oil in a small bowl.
2) In a large bowl mix together all the cookie ingredients until combined
3) Roughly press out the cookie layer on the parchement paper until it is about 1/4 in. thin
4) Place in the oven and bake for about 10 min. Take out of the oven and mix and break up so the cookie layer is now broken into pieces
5) Place back in the oven for about 6-8 minutes and then take out of the oven and let cool complete. Line an 8x8 baking dish with parchment paper
6) In a large pot on medium high heat melt the butter. Lower the heat to medium and mix the bag of marshmallows and pinch of salt until completely melted. Stir consistently so the marshmallows don't burn
7) Take off the heat and add puffed rice and stir until evenly coated. Then add about two heaping cups of the chocolate cookies crumbs and fold in lightly.
8) Pour mixture in the 8x8 dish and press down. I used a piece of parchment paper to avoid my hands sticking to the mixture. Add in a few more cookie crumbs to the top and press those down
9) In a small microwave safe bowl melt the white chocolate and tsp of coconut oil in small increments until smooth
10) Let the Rice Krispies cool completely in fridge. Then spray a knife and wipe with a paper towel to get excess oil. Cut the bars into 9 pieces.
11) Ready to eat! Can store at room temperature for up to 2 days or in the freezer for up to 6 weeks
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