Healthier White Chocolate Peppermint Rice Krispie Treats
These Healthier White Chocolate Peppermint Rice Krispie Treats put a festive twist on the classic holiday dessert you grew up loving. Made with wholesome, vegan-friendly ingredients and topped with a creamy white chocolate and peppermint drizzle, these gluten-free treats deliver crunchy, sweet nostalgia without the guilt.
Servings: 9 squares
Calories: 383kcal
Equipment
- 1 large pot
- 1 8x8 glass baking dish, lined with parchment paper *You can also grease it with butter or coconut oil
Ingredients
For the rice krispy layer:
- ⅔ cup vegan butter
- 1 (10oz) bag of mini vegan marshmallows
- 1 teaspoon pure vanilla extract
- 4½ cups crispy brown rice cereal
For the white chocolate top layer:
- 1¼ cups vegan white chocolate chips
- 2 teaspoons coconut oil
- ½ teaspoon pure peppermint oil
Instructions
For the bottom rice krispie layer:
- Line an 8x8 glass baking dish with parchment paper or grease it with coconut oil or butter. Set it aside.
- Add vegan butter to a large pan and heat over medium-high heat. Immediately add the marshmallows and vanilla and stir constantly until the marshmallows are completely melted and the mixture is creamy.
- Remove the pan from the heat and add the rice krispie cereal. Mix it all up with a spatula until everything is totally incorporated.
- Transfer the cereal mixture to the lined pan. Using your hands or a piece of parchment paper, carefully press the mixture into an even layer. Now make the white chocolate top layer.
For the top white chocolate layer:
- Add a glass bowl to the top of a small saucepan and add 2 inches of water to it. Place the white chocolate chips, coconut oil, and peppermint oil into the bowl. Turn the heat on high until boiling and then turn it down to a simmer. Mix everything until it's melted and totally creamy.
- Remove the pan from the heat and pour the melted chocolate over the top of the leveled rice krispie treats. Smooth into an even layer with a spatula.
- Put the rice krispie treats into the fridge for an hour before cutting and serving. This will allow the topping to harden and the bars to hold together.
- Remove the dish from the fridge and cut them into 12 squares. Enjoy!
Notes
Storage:
Place the squares into an air-tight container and keep them in the fridge for up to a week. Allow them to sit out for about 15-30 minutes before eating them for the best consistency.
Tips + Modifications:
To keep this recipe fully plant-based, use vegan marshmallows that melt well.
For clean edges, use a sharp knife dipped in warm water and wiped dry before slicing.
Feel free to remove the chocolate topping if desired.
Nutrition
Serving: 1square | Calories: 383kcal | Carbohydrates: 50g | Protein: 3g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 158mg | Potassium: 89mg | Fiber: 0.2g | Sugar: 34g | Vitamin A: 647IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 0.4mg