Dairy Free Peanut Butter Rice Krispie Treats

“I decided to make dairy free peanut butter Rice Krispie treats yesterday and they came out great. I had a few partial bags of marshmallows on hand and about 8 ounces of chocolate chips. I followed a recipe from theviewfromgreatisland.com and used dairy free ingredients.”

- Chef Donna Valente

Dairy Free Peanut Butter Rice Krispie Treats 

Equipment needed:

• 9” x 13” rectangular glass pan

• heavy Dutch oven pan

• Silicone spatula 

• Measuring cups

• cooking oil spray or plant butter to grease glass pan

• Medium saucepan 

• 4-cup glass measuring cup 

Ingredients Needed:

• 6 cups Rice Krispy cereal 

• 4 tablespoons plant butter (this is dairy-free which makes it vegan AND safe for people with dairy allergies)

• 1/2 cup creamy peanut butter (if you are allergic to peanuts, you can use nut butter - like cashew butter, almond butter, etc.)

• 1 bag 10 ounce bag of marshmallows (optional)

• 12 ounces dairy free semi sweet chocolate (optional)

• 3 tablespoons plant butter (this is measured separately as you will use these two measurements of butter at two different times)

Instructions:

1. Grease bottom and sides of glass pan with plant butter or spray with cooking oil. This makes sure your rice krispies will not stick to the pan.

2. Measure the 6 cups of rice krispy cereal and set aside.

3. In large heavy pan, slowly heat the 10-ounce bag of marshmallows, 1/2 cup of peanut butter and 4 tablespoons of plant butter.

4. Use a silicone spatula to stir this mixture constantly until ingredients are incorporated and smooth, scraping the bottom and sides. It takes patience to let the marshmallows melt slowly—they easily burn and stick to the pan.

This photo showcases steps #3 and #4.

5. Remove this mixture from heat and stir in the 6 cups of rice krispy cereal until well coated and incorporated together.

6. “Fold” this mixture into the pre-greased and pre-prepared glass pan. It’s a bit tricky at first and it takes some effort and patience. Press down into the corners and use the spatula to even and flatten out the mixture and eliminate air pockets.

This photo shows what it will look like in step #6 when the rice krispy mixture is “folded” and pressed into the glass pan.

7. In a medium saucepan heat about 3 inches of water.

8. Place the 12-ounces of chocolate chips and 3 tablespoons of plant butter in the glass measuring cup and place the measuring cup into the pan of hot water.

9. Stir this mixture (carefully!) until the butter melts into the chocolate.

This photo showcases steps #7-#9.

10. Remove this mixture from the heat and keep stirring until it is smooth.

11. Spread the melted chocolate evenly over the top of the peanut butter and rice krispy mixture to act as a top layer to the rice krispy treats. 

12. Let this dessert sit for about 2 hours if you can wait that long! This allows everything to cool and set.

13. Carefully cut into serving size pieces—the first one may not be pretty because of how sticky rice krispies are! That’s okay! It’s how it TASTES that matters!

14. ENJOY!

“They are delicious! Crunchy and sweet but not too sweet because of the peanut butter. And the chocolate gives it a special extra.”

- Chef Donna Valente