Vegan Chocolate Peanut Butter Rice Krispie Squares

A childhood favorite turned healthy, these Vegan Chocolate Peanut Butter Rice Krispie Squares are the perfect dessert. They are thick, chewy, rich with a chocolate topping, and sprinkled with flaky sea salt.

An upclose pictureof the rice krispie square.

Spotlight on These Vegan Chocolate Peanut Butter Rice Krispie Squares

They are delicious. I don’t know about you but homemade rice krispie treats were one of my childhood favorites. I knew I had to recreate them into healthy rice krispie treats. These vegan rice krispie treats are truly decadent and your whole family will devour them.

They are healthier. This no bake dessert is made with simple ingredients and is dairy-free. The recipe calls for vegan butter instead of dairy butter, vegan marshmallows, and vegan chocolate. I love a healthy twist on a classic recipe!

They are easy to make. This easy recipe can be made without an oven, and within 30 minutes. If you have a sweet craving, make these rice krispies today!

They are great for meal prep. I love making these on a Sunday to have in the fridge for all of the sweet cravings for the week.

I just took one bite out of these rice krispie squares.

Frequently Asked Questions

Can I skip the peanut butter? Sure but I would recommend replacing it with another type of nut butter such as cashew butter or almond butter.

Can I freeze the squares? I do not recommend freezing them but if you do, individually wrap each square in a piece of parchment paper and place them all in an airtight container. They will keep up to 3 months.

How long can they stay out on the counter? I recommend no more than an hour.

Are marshmallows vegan? Thanks to the ingredient gelatin, most brands are not vegan. However, I used a brand that sells vegan marshmallows without gelatin. Use regular marshmallows if you have no preference.

The Ingredients

For the rice krispie squares, you will need the following ingredients.

Brown rice cereal: You can use any type of krispie cereal that you choose. I like to use brown rice varieties which are a little more wholesome.

Marshmallows: There are vegan marshmallow varieties if you prefer. I purchased mine from Sprouts and they are gelatin-free.

Peanut butter: You will want to use all-natural peanut butter with no added sugar. Also, make sure that you are working with creamy peanut butter.

Vegan butter: There are so many brands of vegan butter. Find a variety with simple ingredients.

Vanilla: You will want to use high-quality pure vanilla extract. The flavor is different if you use imitation vanilla so I do not recommend it.

For the chocolate layer, you will need the following ingredients.

Chocolate chips: Grab a bag of your favorite dairy-free vegan chocolate chips for the top ganache layer. I like to use Lily’s chocolate chips. Use milk or dark chocolate chips depending on your preference.

Coconut cream: You will want to use the top hard layer of canned coconut cream. Make sure to place it in the fridge for 24 hours before making this recipe.

Coconut oil: You will only need a little bit. Coconut oil helped harden the chocolate slightly.

Flakey salt: This is optional however I recommend adding flakey sea salt on the top layer. Chocolate and salt make the best combination, am I right?

I just cut the rice krispie squares into 12 even pieces and they are ready to eat.

The Instructions

*Make sure the can of coconut cream has been in the fridge for at least 12 hours to harden.

Step one: Line an 8×8 pan with parchment paper and spray with a non-stick cooking spray such as coconut oil spray.

Step two: Melt the vegan butter in a large pot on the stove over medium heat. Stirring often. Once melted, add the peanut butter and stir to combine.

Mixing the warm melted butter with the melted peanut butter in a large pan over the stove.

Step three: Add the marshmallows and stir until creamy and completely melted. Remove the pot from the heat and stir in the vanilla.

Stirring thr marshmallows into the melted butter and peanut butter.

Step four: Quickly add the crispy brown rice cereal to the pot and use a wooden spoon to stir until everything is combined and well coated.

Step five: Pour the peanut butter mixture into the prepared square pan immediately. Use a spatula or a piece of parchment paper or wax paper to press it down into an even layer. Allow it to come to room temperature or place the pan in the fridge while you make the top chocolate layer.

Pressing the peanut butter mixture into the bottom of a pan.

Step six: Using the double boiler method, place the chocolate chips, coconut cream, and coconut oil into the top small glass bowl. Continue to stir until the chocolate is creamy and completely melted.

Melting the chocolate using a double boiler.

Step seven: Transfer the melted chocolate to the top of the rice krispie treats, use a spatula to spread it out, and evenly coat the top of the rice crispy treats. If desired, sprinkle with flakey sea salt. Place the pan in the fridge for about an hour. Remove, cut into 12 even squares, and enjoy!

Spreading the chocolate over the top of the rice krispie treats.

Tips + Modifications

To store: Lift the cut squares using the parchment paper and place them into an airtight container. Store them in the fridge for up to a week.

Use almond butter instead of peanut butter if you would like.

Any crispy cereal will work. You can use crispy brown rice crisps, crispy white rice cereal, or traditional rice krispie cereal.

Other Vegan Bars You Will Love

Vegan Strawberry, Peanut Butter, Chocolate Chewy Granola Bars

Healthier White Chocolate Peppermint Rice Krispie Treats

Vegan Fudgy Brownies with Toasted Coconut Caramel Frosting

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