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I have fond memories of eating Rice Krispies Treats (or Rice Krispies Squares here in the UK) as a child and I’ve missed them so much since my coeliac diagnosis. This gluten free version is SO quick and easy to make, using just 4 ingredients. Just like the real deal!
No Need To Miss Rice Krispies Squares anymore!
- The Lowdown: This recipe is always HOTLY requested in our house. So it’s a good job these EASY Gluten Free Rice Krispies Treats are so quick and easy to make! They taste *exactly* like the Kellogg’s Rice Krispies Bars I used to have in my lunchbox.
- Great For Kids: These are exactly the kind of gluten free treat I used to want in my school lunchbox. Plus it’s a great gluten free for kids to help make.
- Simple Ingredients: You only need 4 ingredients to make these squidgy rice crispy treats: rice puffs, butter, marshmallows and vanilla extract. So simple!
- Dairy Free? You can swap the butter for margarine to make these Rice Krispies Treats gluten and dairy free – so everyone can enjoy them!
Ingredients and Substitutions
You only need 4 ingredients for these easy gluten free rice crispy treats – the quantities are in the recipe card below.
- Gluten Free Puffed Rice Cereal: There are lots of gluten free alternatives to Kellogg’s Rice Krispies (though please feel free to use these if you are not gluten free!). I’ve listed some in the FAQ section below – you could also make these with gluten free cornflakes or your other favourite gluten free cereal.
- Butter: For a vegan/dairy-free version of this recipe, use margarine.
- Mini Marshmallows: You can use vegan marshmallows if needed. Just double check you’re using gluten free marshmallows with no ‘may contain’ warnings for gluten.
- Vanilla Extract: IMO, essential for the classic Rice Krispies Bars taste. But if you don’t have any, these will still be delicious without it.
How to Make Rice Crispy Treats
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how to make rice crispy treats with marshmallows:
First, line an 8-inch square baking tin with baking paper and set to one side. You could also use a silicone baking mould if you have one.
Add the butter to a large, non-stick pan and place on a very low heat until the butter has melted.
Add the marshmallows and vanilla extract. Continue to keep on a low heat until the marshmallows have melted, mixing well.
Remove the pan from the heat, pour in the rice puffs and mix together until combined. It may be a bit sticky!
Pour the mixture into the lined baking tin and smooth out into one layer – be careful not to press down too hard. You want to keep the rice puffs as whole as possible, not crush them.
Pop the tin in the fridge until firmed (approx an hour) and then cut into 8 bars or 16 squares.
Once firmed, I tend to keep these in the fridge. They usually last up to a week before they go too soft. You can also freeze them to enjoy later, though they may soften a little.
Frequently Asked Questions
Here are some FAQs about this Rice Crispy Treats recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
No, Kellogg’s Rice Krispies are not gluten free. Despite being made from puffed rice – which is naturally gluten free – they contain Barley Malt Extract.
In the UK you can find gluten free rice pops widely available in the free from aisles from M&S, Asda, Tesco, Nestle, Rude Health and Kallo, to name a few brands.
In Australia, Kellogg’s do Gluten Free Rice Bubbles. In the US and Canada, I believe you can buy Kellogg’s Rice Krispies Rice Krispies Gluten Free Cereal.
No, Kellogg’s Rice Krispies Squares are not gluten free as they contain barley malt extract. However this Rice Krispies Treats dupe recipe is SO easy to make and tastes just like the real thing – so there’s no need to mourn their loss. You can make more at home for less money – and have a much bigger supply. Win, win!
More No Bake Treats
If you love the look of these Rice Krispies Treats and want some more no-bake ideas these are some of my favourites. Great for an easy treat or some child-friendly baking:
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Line an 8-inch square baking in with baking paper and set to one side.
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Add the butter to a large, non-stick pan and place on a very low heat until the butter has melted.
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Add the marshmallows and vanilla extract. Continue to keep on a low heat until the marshmallows have melted, mixing well.
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Remove the pan from the heat, pour in the rice puffs and mix together until combined. It may be a bit sticky!
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Pour the mixture into the lined baking tin and smooth out into one layer – be careful not to press down too hard. You want to keep the rice puffs as whole as possible, not crush them.
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Pop the tin in the fridge until firmed (approx an hour) and then cut into 8 bars or 16 squares.
- Storage: These Rice Krispies Treats will last in the fridge for up to a week – they may soften a little after a few days but will still be delicious!
- Cup Measurements: Hit ‘US Customary’ if you want cup measurements instead of metric, though I always recommend using scales for my recipes.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Rice Krispies Treats recipe and love it. It really helps support my website! Thank you xx
Serving: 1 square | Calories: 88kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g
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