Written By: Jessica DeMay
56 CommentsThis post may contain affiliate links.
Jump to Recipe
These Coconut Oil Rice Crispy Treats are easy, quick, and so delicious! A dairy free version of the classic treat that you are guaranteed to love!
Rice Crispy (or Krispy) Treats were a favorite of mine growing up. I’m thinking my mom made them a lot because they are so easy. No baking, only a few minutes involved, and so good! I still love them and I wanted to try making them with coconut oil in place of the butter- it was a great idea! You will not miss the butter- promise!!
Jump To
How to make sure they don't turn out hard
This is a common question when making crispy treats and the key is to melt the marshmallows slowly. Don't be tempted to crank up the heat, that is what results in them getting so hard when they set. Be patient, stir the marshmallows well as they slowly melt and you will have the best, soft and chewy crispy treats!
All you need is 3 simple ingredients to make these. It can’t get much easier than that! One tip I have is to make sure the pan you use is big enough. It has to hold not only all those melted marshmallow, but also all the rice crispies. I have had a mess more than once trying to make these work in a too small pan.
To make using a 16oz bag of marshmallows
Sometimes you grab the big bag of marshmallows and want to use it all so I've updated the recipe with instructions for that. You'll want to increase the coconut oil to 6 tablespoons, the cereal to 7 cups and use a 13x9 pan. So easy for a bigger pan of crispy treats.
These are gooey, sweet, and the perfect combination of crispies and marshmallows. I know that might not seem like a big deal, but I have definitely had overly dry and overly marshmallowy treats. Made this way will result in ooey, gooey, soft, pillowy, sweet squares. They are perfect!
Dairy Free and Gluten Free
Because coconut oil replaces the butter, these are dairy free. They can also easily be made gluten free if you use gluten free rice crispy cereal. I made them with both regular and gluten free cereal and both turned out great.
You will love these Coconut Oil Rice Crispy Treats because they are so fast, easy, and delicious! Here are some more no-bake treats to enjoy:
- Paleo Vegan Samoa Cookies
- Strawberry Shortcake Bites (paleo, vegan)
- Paleo German Chocolate Bites
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Coconut Oil Rice Crispy Treats
Author:Jessica DeMay
Prep Time:5 minutes minutes
Cook Time:5 minutes minutes
Servings:16 servings
Course:Dessert
Cuisine:American
Diet:Gluten Free
5 from 4 votes
Ingredients
- ¼ cup coconut oil
- 1 10.5 oz bag marshmallows
- 5 cups gluten free crispy rice cereal
Instructions
Line a 9x9 square pan with foil and spray with non-stick spray. Set aside.
In a large pan, combine coconut oil and marshmallows over medium heat until completely melted. This should take 4-5 minutes and make sure to stir constantly so the bottom doesn’t burn.
Once mixture is smooth, add the rice krispies and mix until evenly coated.
Pour into prepare pan and let cool for about an hour. Cut into squares and serve.
Notes:
*To make with a 16oz bag of marshmallows, use a 9x13 pan. Increase the coconut oil to 6 tablespoons and the crispy cereal to 7 cups.
*To make sure the treats don't get hard after making them, don't heat the marshmallows too quick. Heat on low and be patient for the ultimate chewy crispy treats.
Nutrition Information
Calories: 118kcal (6%)Carbohydrates: 22g (7%)Protein: 1g (2%)Fat: 4g (6%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 46mg (2%)Potassium: 11mgFiber: 0.04gSugar: 11g (12%)Vitamin A: 582IU (12%)Vitamin C: 6mg (7%)Calcium: 0.5mgIron: 3mg (17%)
Did you make this recipe?Tag me on Instagram at @RealFoodWithJessica or leave me a comment & rating below.
Reader Interactions
Leave a Comment
56 Comments
Harriet J Rydel says
The brand Rice Kripsies are not gluten free.
Reply
Jessica DeMay says
I didn't say they were
Reply
jessica says
These are the only rice krispy treats I make! Super yummy, I typically double the recipe 🙂
Reply
Jessica DeMay says
Thanks, Jessica! I'm so glad you like them!
Reply
Lisa C. says
Hi Jessica-My kids are also allergic to coconut, so I can't use the oil. Will regular vegetable oil work in this recipe?
Thanks!!!Reply
Jessica DeMay says
Hi Lisa- I haven't tried them with any other oil so I can't say for sure. The only one I would recommend is avocado oil because it's light in flavor and color. I think it's worth a try and should come out good. Enjoy!
Reply
Heather says
Have to retry these treats, but 110.5 oz marshmellow? should it be grams?
Reply
Jessica DeMay says
Hi Heather- that's 1 (one) 10.5oz bag. Hope that helps!
Reply
Vanessa says
Yum! Thanks for sharing! Do they keep long?
Reply
Jessica DeMay says
Hi Vanessa- they should stay good for about a week in an air tight container. Hope you try them!
Reply
Sarah says
I made these and they turned out super hard. My boyfriend's coworker actually chipped his tooth on them 🙁 has anyone else had this happen?!
Reply
Jessica DeMay says
Hi Sarah- I am so sorry about that! No- I haven't had anyone say they came out hard like that. Did you use any substitutions? Were the marshmallows old (just a random guess)? I'm not sure why they turned out like that.
Reply
Becky says
I've often made super hard Krispie treats, using many different recipes and many different brands of ingredients. My husband's Krispie treats always turn out soft and just right. He and I agree that it is my technique that causes this; i use too high a temperature and keep the marshmallows on the stove too long. He does a gentler temp and takes them off-heat before they're fully melted, allowing them to finish melting undisturbed for about 3 minutes, stirring vanilla in for 1 minute first, and then folding in the Krispie cereal. His are everyone's favorite Krispie treats! My hard ones get broken up (no easy task) into bite sized pieces and then eaten in a bowl with milk!
Reply
Jessica DeMay says
Thanks, Becky! What a great tip, thanks for sharing. Also- eating the hard ones with milk like cereal is genius! Just like the cereal they sell, but way cheaper 🙂
Reply
Leslie says
Thank you for the dairy free recipe (and gluten free suggestions from your recipe fans) It's going to be fabulous! Going to add dark chocolate chips next!
Great twist on my first thing I ever cooked in elementary school. Still my favorite treat!Reply
Jessica DeMay says
You are welcome! I'm so glad you like them!
Reply
Leslie says
Please notify me when my posts are up 🙂
Forgot to check the boxes 😉Reply
Jessica DeMay says
Your comments are up, Leslie! 🙂
Reply
Leslie says
Okay everyone do NOT try to melt Elyon mini marshmallows kosher, fat free and gluten free with natural vanilla. They do not melt- they burn. I will try again in a Teflon pan but I'm not sure it will work.
Wish me luck or I'm off to the store for the regular marshmallows.Thanks for the Mothers Best crispier suggestion! I'm adding shredded coconut too!Reply
Leslie says
Okay, I don't recommend these marshmellows. They taste good but don't melt all the way so they don't fold into the crispies properly.You're left with a ring of dry crispies in your pan lightly kissed by coconut oil. :/ The marshmellows don't mix with the oil very well either. There are no preservatives in the Eylon marshmellows. That may be the problem. At the end you will have a clump of crispies to play with.
Reply
Jessica DeMay says
Oh no! I'm sorry that happened, Leslie! Thanks for the feedback to hopefully help others 🙂 I love that you're adding coconut- yum!
Reply
Nicole says
Hi there, I'm very interested in trying these but unfortunately I cannot risk the oil seeping out. Has anyone that's created this recipe experienced that? Since coconut oil is liquid at a lower temp than butter I just wanted to see if they get weepy. Any response is very much appreciated!! Thanks!
Reply
Jessica DeMay says
Hi Nicole- I dod not have a problem with that at all. They stayed crunchy and chewy. Hope you try them!
Reply
Older Comments
