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A pile of gluten-free rice krispies treats topped with colorful sprinkles.

Gluten-Free Rice Krispies Treats

Gluten-free rice krispies treats are a simple, classic dessert made mainly of crispy rice cereal and marshmallows that can be made in no time. With just six simple ingredients and twenty minutes of work, you'll have a sweet, crispy, and colorful treat that all will love.
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Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 15 minutes
Cooling Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 15 squares
Calories: 214kcal
Author: Megan

Ingredients

  • 1/2 cup salted butter
  • 16 oz mini marshmallows (456g - about 10 cups, divided)
  • 1 tsp vanilla extract
  • 8 cups gluten-free crispy rice cereal (8 oz or 227g)
  • 2 tbsp confetti sprinkles (optional)
  • cooking spray (for greasing pan and spatula)

Instructions

  • Line a 9x13-inch baking pan with wax paper or parchment paper. Spray with cooking spray or butter the pan. Set aside.
  • Add the butter to a large saucepan or dutch oven over low heat. Stir until the butter is melted.
  • Add all but 2 cups of the mini marshmallows to the butter and melt over low heat, stirring occasionally. It will take about 5-6 minutes for the mini marshmallows to melt. Do not raise the heat as this will make the marshmallows tough.
  • Add the vanilla extract and stir to combine.
  • Take the pot off the heat. Add the remaining 2 cups of mini marshmallows. Stir for 1-2 minutes, until the mini marshmallows are partially melted. You do not want them to melt all the way.
  • Pour the gluten-free crispy rice cereal into the pot. Stir until the cereal is covered completely with the melted marshmallows.
  • Add the confetti sprinkles to the rice krispies, reserving about 1 teaspoon for later. Stir just until the sprinkles are distributed.
  • Spoon the rice krispies into the prepared pan. With a greased spatula, lightly press the cereal mixture down until even.
  • Top with remaining confetti sprinkles. Let cool for an hour before slicing and serving.

Notes

  • I used Aldi Millville Crispy Rice Cereal in this recipe, which is gluten-free. Kellogg’s Rice Krispies Cereal is NOT gluten-free!
  • You can use whatever sprinkles you like. I used a combination of confetti sprinkles and non-pareils. 
  • Store your gluten-free rice krispies treats in an airtight container at room temperature for 2-3 days. For longer storage, you can freeze your treats. I recommend placing wax paper in between each one or individually wrapping them so they don’t stick together. Let thaw at room temperature for an hour before serving.

Nutrition

Calories: 214kcal | Carbohydrates: 39g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 157mg | Potassium: 22mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1182IU | Vitamin C: 9mg | Calcium: 3mg | Iron: 5mg
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