GF Vegan "Rice Krispie" Treats with Chocolate Peanut Butter Coconut Oil Frosting


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Hi Friends!  How’s your week going?  Today and tomorrow are my days off and I need them!  I have been running around like a maniac since before my Food Buzz trip and it’s time to try to decompress and get caught up on life.  But life is a lot better with this recipe.

Vegan Rice Krispie Treats with Chocolate Frosting stacked



GF Vegan “Rice Krispie” Treats with Chocolate Peanut Butter Coconut Oil Frosting
1 10.5 oz bag of marshmallows (brands such as Sweet & Sara or Dandies are vegan if that’s important to you)
1/2 c vegan butter, i.e. Earth Balance (or real butter, or other butter substitute)
Melt those ingredients in microwave and Stir to Combine
Optional: After melted/combined, add 1 tsp Vanilla Extract

Add 1 box cereal (I used a 10.5 oz box) to the melted marshmallow & butter mixture (any cereal will work.  Mainstream cereal like General Mills’ Rice Chex are GF.)

Chocolate Peanut Butter Coconut Oil Frosting
All measurements approximate.  I used the dump a dollop in a bowl and wing it method.
1 c chocolate or carob chips (I used carob because I had them on hand)
1/2 c Peanut Butter (or any nut butter you have and like)
1/3 c Coconut Oil (or butter, vegan butter)
Melt those 3 ingredients in microwave and Stir to Combine
Optional: After melted/combined, add 1/2 c confectioner’s (powdered) sugar

Combine the butter and marshmallows in a microwave safe bowl and melt them.  Should take about 60 seconds.  Stir to combine them and reheat in the microwave for another 30 seconds or so for complete melting.  Add the vanilla extract and stir.  Stir in the Rice Krispies or rice cereal and press mixture (firmly) into a 9 x 13 (greased) pan.   Allow to cool in the freezer while making the frosting.   Frost them, cool again, slice and serve.   You can store extras long term in the freezer.  Rice Krispie bars do freeze well.



Vegan Butter + ‘Mallows
Vegan butter and marshmallows in bowl
Bowl placed in microwave

Melted, now add vanilla extract

Spoon stirring melted marshmallows and butter in bowl

Add in the rice cereal & stir.  You’re just making Rice Krispie treats here.  Not brain surgery. 

Crispy Brown Rice with Mixed Berries Cereal
Inside cereal bag
Cereal stirred into marshmallow mixture
 A hot, sticky, gooey mess.  That I loved.
Close up of cereal and marshmallow mixture

Press into a 9 x 13 (greased) pan.  When pressing the hot, sticky, gooey mess into the pan, I greased up my hands with some coconut oil, first.

GF Vegan "Rice Krispie" Treats spread in pan with coconut oil jar

Which is what got me thinking to make frostingon the fly, too.

Chocolate Peanut Butter Coconut Oil Frosting ingredients

Combine Chocolate/Carob Chips + PB + Coconut Oil and melt.   For me, it took 45 seconds in micro, stirred, another 30 seconds, done.

Ingredients for frosting in white bowl

Now add Powdered Sugar if you’re using & stir.  Some people would sift it.  These are rice krispie treats, not something from the French Culinary Institute.  Why sift?

Frosting ingredients melted in bowl
Powdered sugar added to frosting mixture
Stirred up Chocolate Peanut Butter Coconut Oil Frosting

Spread the love!

GF Vegan "Rice Krispie" Treats with Chocolate Peanut Butter Coconut Oil Frosting in baking pan

I froze for 20 minutes to help things set up faster

GF Vegan "Rice Krispie" Treats with Chocolate Peanut Butter Coconut Oil Frosting placed in refrigerator
Bars cut into squares
Sliced bars with a few bars missing
Close up of GF Vegan "Rice Krispie" Treats with Chocolate Peanut Butter Coconut Oil Frosting
Row of finished GF Vegan "Rice Krispie" Treats with Chocolate Peanut Butter Coconut Oil Frosting
Stacked GF Vegan "Rice Krispie" Treats
Three treats stacked on top of one another
Close up of one GF Vegan "Rice Krispie" Treat
The rice krispie treats themselves were great.  I didn’t detect much of a berry flavor, even though there were berries in the cereal.  In a perfect world, I may have used plain not berry-flavored cereal, but I had this box of cereal on hand and I try to never buy food just to make a recipe with.  I use what I have on hand.

The frosting rocked!  How could (vegan) butter, nut butter, coconut oil (fat much?) chocolate and sugar not be delicious?  That would be impossible!  Feel free to just eat this frosting by itself. 

Or frost a cake with it.  Like Vegan Peanut Butter Banana Bread Cake (Gluten/Soy-Free)

Vegan Peanut Butter Banana Bread Cake in baking pan
Slice of Vegan Peanut Butter Banana Bread Cake on plate

Or make it for chocolate-dipped strawberriesor other fruit.

Strawberries in container
Raw Vegan Coconut Oil Chocolate melted in bowl with spoon

The frosting is a spinoff on: Raw Vegan Coconut Oil Chocolate   
Which is coconut oil, chocolate (cocoa powder) and sugar (agave)

Sliced Raw Vegan Coconut Oil Chocolate
Diced up Raw Vegan Coconut Oil Chocolate
VeganMofo Logo
Click Here to Read More about Vegan Mofo

I’m glad you enjoyed yesterday’s post about my Food Buzz recap and Goodie Bag Stash, i.e. Swag Bag.  Not to many of you chimed in about your fave kitchen tool, but you did say that after you’re done traveling, you also crave home-cooked food.  Simple, familiar things, too.

Bag saying I heard foodbuzz
Scott broke into this chocolate from the swag bag and was a happy camper.
Bar of Ghiradelli Almond Milk Chocolte

Thanks for the great comments on yesterday’s recap post!

1. Did you like rice krispie treats as a kid?
I loved them.  Loved.Them.  I could eat half a 9 x 13 pan in a sitting as a kid.

2. Do you like frosting?
Oh this is such a silly question for me because I love it.  I know people who scrape off some of the frosting on cake or cupcakes because they feel like it’s “too much” or “too sweet”.  Huh?  Or they avoid edge pieces of cake which are frosted on both the top and the side.  Oh, edge pieces are the pieces I request since they have more frosting per square bite than other pieces.  I heart frosting.

3. Do you notice any difference in your daily routine when you adjust your clocks for Daylight Savings Time or Standard Time?
Living in Southern California where the temperatures are much more mild year round than in MN where I grew up, I really don’t think that changing the clocks effects me as much.

I do hate the earlier darkness though in the late afternoons and early evenings.

However, as a kid growing up, I’d go to school in the morning and it would be cold, miserable, and dark.  And I’d get done with school and athletic and sports practice in the late afternoon, and it would be cold, miserable, and dark.  And it seemed to be compounded by changing the clocks backward by an hour in the fall.

Yesterday we took Skylar to the park and by 4:30pm in the afternoon, it was cold, dusk-like, and it reminded me of being a kid and it getting dark too early in the late afternoon.

I am more of a fan of standard time, and just leaving the clocks be. 

4. Did you actually notice that you got a “bonus hour” of sleep?
As I said yesterday, it was nice but I need a whole lot more than one lil’ hour!

And now, it’s time to play catch-up on everything I need to get done.  Have a great day everyone!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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    1. I just updated the post…good question!

      One bag here in the USA is about 10.5 ounces.

      I also added a print this feature to the recipe, too. Enjoy them if you make them!