If you navigate your way to the “Sweets” page on this blog, you will quickly find that virtually every recipe under the tab is some form of a cookie. I just can’t help but love cookies – they are so easy to make, so versatile, and are an excuse to add chocolate into the mix. However, until I asked y’all about what types of recipes you wanted to see, it had never occurred to me to make a healthier Rice Krispie treat!
I can remember vividly making Rice Krispie treats with my mom as a child and the time-honored tradition of licking the spatula at the end. I mean c’mon, is there anything better than melted marshmallows and butter? Nothing could be more nostalgic.
And quite frankly, Rice Krispie treats don’t deserve to lose their rightful place among cookies, cakes, and brownies. Crispy cereal and the distinctive chew of marshmallowy goodness is so wonderfully nostalgic. In making a healthier version of Rice Krispie treats, I didn’t want to forfeit the texture of the classic. Rather than replace the marshmallows, I opted for vegan marshmallows (which are surprisingly easy to find at Sprouts and Trader Joe’s) which allow you to get the same ooey-gooey factor. Of course, when the idea struck me to amp these up with cookie butter, I couldn’t resist the temptation. Worse yet, as I stood there in the checkout line, a Speculoos-filled chocolate bar caught my eye, so that too became incorporated in this recipe. Long story short, these are healthier but they are still definitely a treat!
While my mom had the ingenious idea to use cornflakes in the place of rice cereal, you can absolutely still use the same measurements with rice cereal if you prefer! However you make them, you are bound to love these irresistibly chewy bars!
Tips for Making Rice Krispie Treats:
- Do not overheat the marshmallows over the stove. Doing so will result in less pliable, rock-hard Rice Krispie treats. Expediting the melting process by turning up the heat will affect the overall texture once the treats cool meaning you just have to take your time at a lower heat setting.
- Opt for mini marshmallows if possible. If you cannot find mini marshmallows, I would recommend halving or quartering larger marshmallows, otherwise, you will be standing over the stove for an eternity waiting for them to melt.
- Or, try the microwave method! I recently learned that vegan marshmallows don’t have the same melting properties and take much longer to melt over the stove, but the microwave does the trick in under 2 minutes! Microwave the marshmallows in 30-second increments until the marshmallows are fully melted and start to puff up (about 1 minute 30 seconds).
- You can store this recipe in the fridge! I keep these in a covered container in the fridge and they retain their chewiness perfectly!
- 2 1/2 cups cornflakes (or brown rice cereal works too)
- 1 10-oz bag of vegan marshmallows (mini are easier to work with)
- 1/2 cup cookie butter
- 1/4 cup coconut oil
- 6 oz. chopped dark chocolate
- 1 tsp. coconut oil
- 2 tbsp. cookie butter
- 1 speculoos cookie-filled chocolate bar (coarsely chopped)
- Prepare an 8x8 square pan with parchment paper or nonstick cooking spray.
- In a microwave-safe bowl, combine the cookie butter, coconut oil, and marshmallows and microwave in 30-second intervals, stirring in between until the mixture is fully melted and combined (about 1 minute 30 seconds).
- Mix the cornflakes into the bowl containing the marshmallow mixture until the cornflakes are fully incorporated.
- Pour the contents of the bowl into the baking dish and press firmly into an even layer using your hands or a spatula.
- Place the dish in the fridge to chill for at least 30 minutes.
- After the treats have set in the fridge, melt the chopped dark chocolate and teaspoon of coconut oil in the microwave in 20-second intervals until fully melted. Pour the melted chocolate directly over the treats and smooth into an even layer with a spatula.
- Melt the 2 tbsp. of cookie butter in a microwave-safe bowl for about 20 seconds and then use a knife or toothpick to swirl into the chocolate layer.
- Top the bars with the chopped speculoos-filled chocolate bar pieces.
- Return the treats back in the fridge to allow the chocolate to cool for another 20 minutes before cutting the bars into 16 equal pieces.
Nutrition Information:Serving Size: 1 bar
Amount Per Serving: Calories: 184Total Fat: 11.6gSaturated Fat: 6.7gCholesterol: 2mgSodium: 42mgCarbohydrates: 18.3gFiber: 0.5gSugar: 11.6gProtein: 1.9g