Vegan Holiday Rice Crispy Treats

'Tis the season to be vegan!

Well, maybe. Truthfully: it's often the opposite. This time of year presents us with so many treats that it can be hard to find a vegan option at the holiday dinner table.

Maybe you're a well-seasoned vegan who has already figured out how to bring your own vegan-friendly food without any issue. That's great!

But maybe you're new to this lifestyle and are spinning with stress on what you will eat with your non-vegan family and friends. 

Have no fear, friend! Between this crowd-pleasing Holiday Rice Crispy Treat recipe and my 40+ favorite recipes in my fully vegan cookbook, Graze, you are bound to find something that you can not only eat yourself, but share with your loved ones!

And I promise you: they will be begging you for the recipe, vegan or not.

Vegan Holiday Rice Crispy Treats 

Makes 12-18 servings


16oz bag vegan marshmallows

1/2 cup vegan butter

3 cups vegan puffed rice cereal

1/4 tsp sea salt

2 tbsp coconut oil

1/2 cup smooth peanut butter

1/4 cup powdered sugar

1 cup vegan chocolate chips

holiday sprinkles


Line a 13x9 glass baking dish with parchment paper and set aside. 

In a large glass bowl, microwave the marshmallows and butter for (3) 45 second intervals, stirring in between microwave sessions. This should melt the marshmallows and butter to a smooth texture (if there are still some lumps, that is okay). 

Add the puffed cereal to the bowl and mix thoroughly with a wooden spoon. Pro tip: using clean hands, gently kneed and mix this mixture for a more fully-covered mixture (can I just say "mixture" one more time? Great...)

Sprinkle with sea salt and transfer this *mixture* (there it is!) to the glass baking dish and place in the refrigerator for 20 minutes. 

While the rice crispy layer chills, begin to make the peanut butter layer by placing 1 tbsp of the coconut oil and the peanut butter in a small glass bowl. Microwave the oil and peanut butter for 45 seconds, just until the coconut oil is melted. Mix together with a spatula until fully combined. Add in the powdered sugar and mix well until smooth.

Once the rice crispy layer is done chilling, pour this peanut butter mixture on top of the rice crispy layer, smoothing out into an even layer with a spatula. Return the baking dish to the refrigerator and let it chill for 15 minutes.

While the peanut butter layer is chilling, add the chocolate chips and remaining 1 tbsp coconut oil to a small glass bowl. Microwave oil and chocolate chips for 45 seconds, just until the coconut oil is melted. Mix together with a spatula until fully combined. 

Once the peanut butter layer is done chilling (and peanut butter is semi-firm), pour this chocolate mixture on top of the peanut butter layer, smoothing it out with a spatula. Sprinkle with holiday sprinkles and return to the refrigerator to chill for an additional 20 minutes, or until the chocolate is firm enough to cut clean with a knife.

Once the rice crispies are done chilling, remove the rice crispies from the dish by pulling up on the parchment paper and transferring it to a cutting surface. Using a sharp knife, cut the rice crispy treats into squares, triangles, or whatever shape you prefer!


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