Gluten-free rice krispie treats made with six ingredients and no baking. Same crispy, marshmallowy, gooey squares you grew up with,just with a cereal swap. These are loaded with rainbow sprinkles, but you can leave them plain or drizzle with melted chocolate instead. If you want another easy no-bake treat, try my no bake peanut butter chocolate bars or puppy chow bars.
Why You’ll Love this Recipe
Are rice krispies gluten-free?
Kellogg’s Rice Krispies have malt listed as an ingredient, which comes from barley (a gluten containing grain). This means Kellogg’s Rice Krispies are NOT gluten-free!
Remember, gluten is a protein found in wheat, rye, barley and spelt. Barley (and gluten for that matter) is not considered one of the top 8 allergens and therefore does not have to be called out in the allergen statement. Be sure to check ingredient labels for ingredients containing barley or malt because they will not be called out like wheat will be.
Kellogg’s used to carry a gluten-free variety, but they discontinued the product a few years ago. Luckily, there are some gluten-free rice cereal alternatives to Kellogg’s Rice Krispies that you can use in this recipe. Some of my favorites are Bake to Nature Gluten-Free Sprout and Shine Cereal, Malt-O-Meal Crispy Rice Cereal (this is confusing since the word “malt” is in the name brand, but their product contains no malt or gluten), and Aldi Millville Crispy Rice Cereal (not certified gluten-free).
Ingredients
Ingredient Notes
- Gluten-Free Crispy Rice Cereal – Not all crispy rice cereals are gluten-free. Kellogg’s Rice Krispies contain barley malt. Use a gluten-free brand like Aldi’s Millville Crispy Rice Cereal, Malt-O-Meal Crispy Rice or Back to Nature Sprout and Shine. You need 8 cups (8 oz / 227g).
- Mini Marshmallows – You need a full 16 oz bag, divided. Most marshmallows are gluten-free, but check the label. I use Campfire marshmallows, which are made in an allergen-friendly facility.
- Salted Butter – Adds flavor and keeps the marshmallow from sticking to the pot. To make these dairy-free, swap for dairy-free butter like Earth Balance. Everything else in the recipe is already non-dairy.
- Sprinkles – I used a mix of confetti sprinkles and nonpareils. Use whatever you like, or leave them out entirely. You can also skip sprinkles and drizzle with melted chocolate instead.
- Cooking Spray – We’re just using the cooking spray to coat the pan and spatula to ensure that the rice krispies treats come out easily. You can use any cooking spray or oil for this, or even just melted butter.
The Two-Stage Marshmallow Trick
Don’t melt all the marshmallows. Reserve 2 cups and stir them in after you take the pot off the heat. Let them only partially melt. You want visible marshmallow pieces still in the mix. That’s what makes the treats gooey instead of hard and crunchy.
Step-by-Step Instructions
These gluten free rice krispies treats are very simple to make with pantry staples. The below photos and matching instructions are meant to help you see the marshmallow treats made at various stages. Pay special attention to how to prepare your pan in step 1 and the texture of the partially melted marshmallows in step 4.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Expert Tips
- Be sure to use a sturdy spatula or wooden spoon to stir in your crispy rice cereal. This may seem really basic, but it makes a big difference!
- As always, if you need your recipe to be gluten-free, be sure to check that all of your ingredients are gluten-free. Kellogg’s Rice Krispies are not gluten-free, and some cooking sprays also contain gluten.
- When melting the butter and marshmallows, make sure that you stir the contents of the pot occasionally to avoid burning.
Expert Tips
Recipe FAQs
Most are, but always check the label. I use Campfire marshmallows, which are made in an allergen-friendly facility. They’re available at many of my local grocery stores.
Yes. Swap the butter for dairy-free butter. Everything else in the recipe is already non-dairy.
Usually one of two things: the heat was too high when melting the marshmallows, or the mixture was packed too tightly into the pan. Keep the heat on low and use a light hand when pressing.
Yes, but they take longer to melt. Cut them into smaller pieces first so they melt more evenly. You still want 16 oz total.
Storage Instructions
Room Temperature: Store in an airtight container for up to 3 days. Layer wax paper between rows so they don’t stick together. These are best at room temperature, that’s when they’re softest and chewiest.
Freezer: Wrap individual squares in wax paper, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature for about an hour, or eat them straight from the freezer if you like them firm.
Serving Suggestions
These are a go-to for bake sales, birthday parties, and holiday cookie trays because they’re one of the few no-bake treats that hold up well at room temperature. For a party spread, pair them with s’mores bars and no bake peanut butter chocolate bars so you’ve got a mix of flavors without turning on the oven.
They’re also great for 4th of July or summer BBQs. I make a batch with red and blue sprinkles and serve them alongside my red, white and blue cookie cups. If you want a version that’s a little less sweet and more nutty, try my tahini brown rice crispy treats. And if you’re looking for another snack the kids can help make, try my puppy chow bars.
Gluten-Free Rice Krispies Treats
Ingredients
- ½ cup (113 g) salted butter
- 10 cups (456 g) mini marshmallows - from a 16oz bag, divided
- 1 teaspoon vanilla extract
- 8 cups (227 g) gluten-free crispy rice cereal
- 2 tablespoons (20 g) sprinkles - optional
- cooking spray - for greasing pan and spatula
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Line a 9×13-inch baking pan with parchment paper or wax paper, leaving overhang on two sides. Spray with cooking spray.
- Melt ½ cup (113 g) salted butter in a large pot or dutch oven over low heat.
- Add 8 cups (364.8 g) mini marshmallows (reserving the other 2 cups for later). Stir over low heat until melted and smooth, about 5 to 6 minutes. Keep the heat low the entire time.
- Add 1 teaspoon vanilla extract and stir to combine.
- Remove the pot from the heat. Add the remaining 2 cups (91.2 g) mini marshmallows. Stir for 1-2 minutes, until the mini marshmallows are partially melted. You still want visible marshmallow pieces.
- Add 8 cups (227 g) gluten-free crispy rice cereal. Stir until completely coated.
- Add up to 2 tablespoons (20 g) sprinkles, reserving about 1 teaspoon for topping. Stir until just distributed.
- Transfer the mixture to the prepared pan. Spray a spatula with cooking spray and press the mixture into an even layer. Use a light touch, don't pack it down.
- Scatter the remaining sprinkles on top. Let cool at room temperature for 1 hour before slicing.
Video
Notes
- Cereal: Kellogg’s Rice Krispies are NOT gluten-free. They contain barley malt. Use gluten-free crispy rice cereal like Aldi Millville, Malt-O-Meal Crispy Rice or Back to Nature Sprout and Shine. Check for a gluten-free label on the box.
- Marshmallows: Most are gluten-free, but check the label. I use Campfire marshmallows, made in an allergen-friendly facility.
- Sprinkles: Use any kind you like. I used confetti sprinkles and nonpareils. You can also skip them entirely and drizzle with melted chocolate instead.
- Storage: Airtight container at room temperature up to 3 days. Freeze individually wrapped up to 3 months. Skip the fridge, it makes them hard.
Nutrition
