Easy vegan rice crispy treats that taste just as good as the originals. Made with puffed rice cereal coated in gooey vanilla marshmallows, they're chewy, soft, crispy, and light. You only need 4 ingredients and 30 minutes to make them!
Line a 9-inch pan or similar with parchment paper and set aside.
Add the vegan butter to a saucepan and melt over medium heat.
Stir the 400g of vegan marshmallows into the melted butter using a spatula. Continue to heat and stir over low-medium heat until they are completely melted. Vegan marshmallows generally take a little longer to melt than regular marshmallows. So make sure you keep the heat on medium-low as if the mixture gets too hot it will become tacky and more difficult to work with.
Once melted down, add in the vanilla extract and whisk the mixture until smooth and remove from the heat. Stir in the mini marshmallows and transfer the marshmallow mixture to a large mixing bowl. (If your saucepan is large you can skip the mixing bowl)
Add the puffed rice cereal to the bowl and use a spatula to gently fold them into the melted marshmallows. Work as quickly as possible and make sure all the cereal is coated.
Spoon the mixture into the pan and use a spatula or spoon to press it down into the base and edges.
Allow it to cool to room temperature for 15-20 minutes and slice into 12 portions. Top with extra marshmallows and vegan sprinkles if desired.
These rice crispy treats will keep in an airtight container at room temperature for 2-3 days.