These Peppermint Chocolate Rice Crispy Treats are so easy to prepare, you’ll never buy those packaged ones again! Vegan and gluten-free, with a hint of peppermint and dipped in chocolate. Irresistible!
I never realized how easy it was to make rice crispy treats, until I saw my 17 year old make them.
- Step 1: melt butter and marshmallows in the microwave
- Step 2: add crispy rice cereal
Makes you wonder why anyone would buy packaged ones, right?
Once you have the basic recipe down, you can definitely get creative with it. Since we’re in the middle of December, and the peppermint chocolate combo is everywhere (like, in the cookies we just posted recently), we figure it would be appropriate to go that route. We also veganized the original recipe because, well, that’s what we do.
Our Peppermint Chocolate Rice Crispy Treats are made with vegan peppermint marshmallows and coconut oil instead of butter. If you can’t find or don’t have the peppermint flavored ones at home, you can use regular marshmallows, and mix in some natural peppermint extract. We recommend 1 to 1 1/2 teaspoons depending on how strong you want that peppermint flavor to be.
Once the treats are cooled and cut into squares, dip them in melted chocolate ( you can do it halfway, 2/3 of the way, or dip the whole thing!) and sprinkle some crushed candy canes on top (this is totally optional, but makes the bars look so pretty!).
Make sure to place the bars in the refrigerator for a few minutes after dipping them, just so the chocolate hardens.
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These Peppermint Chocolate Rice Cripy Rreats are so easy to prepare, you’ll never buy those packaged ones again! Vegan and gluten free, with a hint of peppermint and dipped in chocolate. Irresistible!
2 tbsp coconut oil
2 cups vegan mini peppermint marshmallows (see note)
3 cups crispy rice cereal
For the chocolate coating:
2/3 cup vegan chocolate chips
1 tbsp coconut oil
Crushed candy canes for garnish (optional)
Line a 8×8 inch baking dish with wax or parchment paper and spray it lightly with cooking spray (to help the paper fit and stick the dish, coat the bottom and sides with cooking spray before putting the paper on it)
Combine 2 tablespoons of coconut oil and the marshmallows in a large microwave safe bowl. Place it in the microwave in 30 second increments, until the marshmallows are melted
Add the crispy rice and stir well, so its well coated with the melted marshmallows. Transfer it to the lined baking dish and press it evenly. Let it cool for about 10 minutes
In the meantime, melt the chocolate chips with 1 tablespoon of coconut oil ( you can do this in the microwave at 30 second increments, stirring well each time)
Once the treats have cooled, cut them into bars and dip each one half way in chocolate. Top with crushed candy canes and refrigerate for a few minutes, until the chocolate hardens
If you can’t find peppermint flavored marshmallows, you can use plain ones and add 1 to 1/2 teaspoons of natural peppermint extract
- Serving Size: 1 bar
- Calories: 140
- Sugar: 12
- Sodium: 45
- Fat: 6.3
- Saturated Fat: 4.5
- Unsaturated Fat: 0.4
- Trans Fat: 0
- Carbohydrates: 20.3
- Fiber: 0.7
- Protein: 1.2
- Cholesterol: 0