A Better Rice Crispy Treat

A nostalgic classic with a homemade twist.

Rice crispy treats are one of those simple snacks that never get old. Crispy, chewy, sweet, and made with just a handful of ingredients. This version starts with homemade marshmallows made from grass-fed gelatin, honey, and vanilla. It's a fun alternative to traditional marshmallow treats, with the option to keep things simple using store-bought marshmallows or Dandies.

Three ways to make them. Same nostalgic treat.

Prep Time: 15 minutes

Set Time: 1–2 hours

Servings: 12 squares

Choosing Your Crispy Rice - VERY IMPORTANT IMO

A few of my favorite options for simple ingredients and a good crunch:

• One Degree Organic Sprouted Brown Rice Crisps – Organic sprouted brown rice, lightly sweetened, with simple ingredients.

• Nature's Path Organic Crispy Rice – A great everyday option made with just four organic ingredients.

• The Real Cereal Company Organic Rice Crisps – Just one ingredient: organic brown rice, with no added sugar.

• 365 by Whole Foods Market Organic Brown Rice Crisps – An easy-to-find, affordable organic option with a classic crispy texture.

  
  

For extra crunch: These cereals are already crispy, so you don’t need to toast them first! BUT since these use a lot less other additives, sometimes they could use a little help…or if you prefer an extra-crispy texture in general, just spread them on a baking sheet and toast at 300°F for 3–5 minutes, watching closely. Let cool completely before mixing with your marshmallow base.

Ingredients

Option 1: Homemade Gelatin Marshmallow Base

• 6 cups crispy rice cereal

• 2 tbsp grass-fed gelatin

• 1/4 cup cold water, for blooming

• 1/2 cup honey

• 1/4 cup water, for the syrup

• 1 tsp vanilla extract

• Pinch of sea salt

• 2 tbsp butter or coconut oil

Option 2: Classic Store-Bought Marshmallows

• 6 cups crispy rice cereal

• 10 oz regular marshmallows

• 3 tbsp butter

• 1 tsp vanilla extract

• Pinch of sea salt

Option 3: Dandies Vegan Marshmallows

• 6 cups crispy rice cereal

• 10 oz Dandies vegan marshmallows

• 3 tbsp coconut oil or vegan butter

• 1 tsp vanilla extract

• Pinch of sea salt

Instructions

Homemade Gelatin Version

1. Prepare your pan. Line an 8x8-inch baking dish with parchment paper and lightly grease it.

2. Bloom the gelatin. Add 1/4 cup cold water to a mixing bowl. Sprinkle gelatin evenly over the water and let sit for 5 minutes.

3. Make the syrup. Combine honey and the remaining 1/4 cup water in a saucepan. Bring to a boil and heat until the mixture reaches approximately 240°F on a candy thermometer. Or drop a little into a cold glass of water and if it balls up, its ready. About 8 minutes of boiling.

4. Whip the marshmallow mixture. With a hand mixer or stand mixer running on low, carefully pour the hot syrup into the bloomed gelatin. Increase the speed and whip for approximately 5–8 minutes, until thick, pale, and fluffy.

5. Add flavor. Mix in vanilla and sea salt.

6. Combine. Working quickly before the marshmallow sets, stir in the melted butter or coconut oil and crispy rice cereal until evenly coated.

7. Press and set. Transfer to the prepared pan, gently press into an even layer, and let set for 1–2 hours before slicing.

Store-Bought Marshmallow Version

1. Melt butter in a large saucepan over low heat.

2. Add marshmallows and stir until completely melted.

3. Remove from heat and stir in vanilla and sea salt.

4. Fold in crispy rice cereal until evenly coated.

5. Transfer to a lined 8x8-inch pan and gently press into place.

6. Allow to cool and set before slicing.

Dandies Vegan Marshmallow Version

1. Heat coconut oil or vegan butter in a large saucepan over low heat.

2. Add Dandies marshmallows and stir frequently until softened and melted. These may take longer to melt than conventional marshmallows.

3. Stir in vanilla and sea salt.

4. Fold in crispy rice cereal, mixing until coated.

5. Press into a parchment-lined pan and let cool completely before cutting.

A Few Clean Plates Tips

Choose your cereal. Look for crispy rice cereal with a short ingredient list. Certified gluten-free options are available if needed.

Don't overpack the pan. Press the mixture gently to keep the treats light and chewy rather than dense.

Make it your own. Add a little cinnamon, drizzle with dark chocolate, or finish with flaky sea salt.

Know your ingredients. The homemade version uses gelatin and honey, so it isn't vegan. Dandies offers a gelatin-free alternative; pair it with vegan butter and an appropriate crispy rice cereal for a vegan version.

For that classic crispy, chewy texture, avoid pressing the mixture too firmly into the pan. Let the treats sit uncovered at room temperature for 1–2 hours before slicing. For a slightly firmer, crispier finish, leave them uncovered a little longer to allow the exterior to set. Keep in mind that leaving them out too long can make them dry or hard, especially with homemade gelatin marshmallows.

Once set, store in an airtight container at room temperature for up to 2–3 days, with parchment paper between layers to prevent sticking. Avoid refrigerating, as moisture can soften the cereal and affect the texture. They're best enjoyed fresh!

Nutrition (per square, homemade gelatin version)

• Calories: ~116

• Protein: ~2.5g

• Carbohydrates: ~23g

• Fat: ~2g

*The gelatin version is lower in estimated calories and carbohydrates, with slightly more protein. This is estimated nutrition for Homemade Gelatin Version