Erin’s Recipe Rundown
Texture: Gooey, crunchy goodness!
Taste: Sweet and buttery.
Ease: Quick and easy no-bake recipe!
Top Tips: Look for a cereal that is gluten-free and doesn’t contain barley malt. More helpful cereal info below!
Would I make these again? Definitely! Who doesn’t love a classic rice krispies treat? This gluten-free version is as delicious as the original — no one will guess these treats are gluten-free!
xoxo erin
This post was originally published in August 2020. It was updated with new instructions in February 2025.
Rice Krispies Treats are a simple pleasure that almost everyone has fond memories of enjoying at one time or another. With crispy rice cereal, butter, and gooey marshmallows, what’s not to love?
The fact that it comes together so quickly and doesn’t require any baking makes this recipe even better! These gluten-free Rice Krispies Treats are perfect for quick weeknight treats, parties, potlucks, and more.
Featured Comment
From CJ: “Absolutely the BEST rice crispy treats EVER!!!!!! Like when I was a kid, only better!”
Table of Contents
- Erin’s Recipe Rundown
- Are Rice Krispies Gluten-Free?
- Ingredients You’ll Need
- How to Make Gluten-Free Rice Krispies Treats
- Make-Ahead/Storage/Freezing Instructions
- Can these gluten-free Rice Krispies Treats be made dairy-free?
- How do I avoid hard Rice Krispies Treats?
- What is the best way to cut these treats?
- Rice Krispies Treats Variations
- More Gluten-Free Treats
- Gluten-Free Rice Krispie Treats Recipe
Are Rice Krispies Gluten-Free?
Rice itself is naturally gluten-free, but not all rice cereal is due to added ingredients.
Kellogg’s Rice Krispies are currently made with malt syrup, which is derived from barley. While the company did make a certified gluten-free version of the cereal previously, they stopped its production in 2015. At this time, Kellogg does not offer a gluten-free crispy rice cereal.
What makes Rice Krispies NOT gluten-free is the addition of malt flavor in the cereal. Malt is derived from barley which is a gluten-containing grain.
TIP: Anytime you see MALT FLAVOR or a barley derivative on rice cereal it is NOT gluten-free.
However, there are several other brands that make certified gluten-free crispy rice cereal. As you can see with the box above (from Wegmans) there is no malt flavor listed in the ingredients so the cereal is gluten-free.
Here are some brands of gluten-free crispy rice cereal:
- Malt O Meal (top choice)
- Wegmans (top choice)
- Aldi – Millville (top choice)
- Barbara’s
- One Degree
- 365 Whole Foods Market
- Nature’s Path (I don’t recommend this one as much as I don’t like the texture)
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free Rice Krispies Treats. Jump to the recipe card below for the exact measurements
- Gluten-free crispy rice cereal: The core ingredient of these treats! Be sure to use a certified gluten-free brand. Look specifically at the ingredients list and make sure the cereal doesn’t include any barley derivatives, like malt flavor.
- Marshmallows: These are the key to holding the cereal together and achieving that sticky, gooey texture. I find that the mini marshmallows melt easier. Also, stale marshmallows don’t melt well, so always use a fresh bag! Feel free to add more than the listed amount based on your preference (up to a 1:1 ratio with the cereal). Most brands are gluten-free, but always check the label to be safe. You also might like this post on are marshmallows gluten-free!
- Butter – The butter helps the marshmallows melt evenly and achieve that smooth, gooey binder that holds the cereal together. I use salted butter for this recipe.
- Vanilla extract: The vanilla brings richness and balance to all of the flavors.
- Kosher salt – A pinch of salt makes all the difference in cutting through the sweetness to create a well-rounded flavor profile.
How to Make Gluten-Free Rice Krispies Treats
Here’s an overview of how to make these gluten-free Rice Krispies Treats. You can jump to the recipe for the full instructions!
- In a large pot: Melt the butter over low heat. Once it’s melted, start whisking it constantly. You’ll see it foam, then within minutes begin to brown at the bottom of the saucepan. The brown butter will create a nutty aroma.
- On low heat: Add in the marshmallows, all except for 1 cup. Keep that extra cup of marshmallows set aside for later in the recipe. Stir the mixture constantly until the marshmallows are mostly melted (a few small lumps are okay).
- Remove from heat: After the saucepan is off the heat, stir in the vanilla and salt.
- Add the cereal: Pour in the cereal and stir just 2-3 times.
- Add final ingredient: Pour in the last cup of marshmallows.
- Combine: Stir the mixture until the cereal is coated. A few chunks of marshmallow will remain!
- Using a 9×13 pan: Make sure the pan is lined with foil and sprayed with cooking spray, then scrape the mixture into the pan.
- Shape the treats: You can either lightly grease your hands or just barely wet them with water, then lightly press the mixture into the pan. Let the treats cool for at least 20 minutes. Slice and enjoy!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: These treats come together quickly and keep for up to 3 days.
To Store: Let cool, cut into squares, and then store in an airtight container at room temperature for up to 3 days. They will still be edible after 3 days, but they will begin to harden.
To Freeze: Cool, cut, place in a single layer on a baking sheet, and freeze for 1-2 hours. This will prevent them from sticking to each other during long-term storage. Or, wrap individual treats in plastic wrap or wax paper to prevent sticking. Store the treats in a freezer bag or airtight container and freeze for up to 3 months. Thaw at room temperature for 30-60 minutes.
Can these gluten-free Rice Krispies Treats be made dairy-free?
Yes! Just replace the butter with dairy-free butter. Marshmallows are usually dairy-free, but it never hurts to double-check the label.
How do I avoid hard Rice Krispies Treats?
Make sure you don’t push down too firmly when pressing the mixture into the prepared pan. Pressing too hard compacts the mixture and makes them hard when they cool. Also, don’t try to rush the process by using a higher heat to melt the butter and marshmallows. High heat will result in your treats being rock hard.
What is the best way to cut these treats?
Make sure they’re completely cool, then use a sharp knife or pizza cutter to achieve clean slices. If it seems like they’re sticking to the knife or pizza cutter, try lightly greasing the blade to prevent sticking.
Rice Krispies Treats Variations
Get creative with mix-ins or make themed treats for holidays. Here are some ideas to get you started:
- For a holiday variation, try these Christmas Rice Krispies Treats with white chocolate and peppermint
- Dip in chocolate – Melt chocolate chips or candy melts in the microwave or over a double broiler. Once the treats are set and sliced, dip part or all of the treats in the chocolate and let the chocolate harden before serving.
- Peanut butter – Stir half a cup of peanut butter into the melted marshmallows before adding the cereal.
- Love Oreos? Try these Oreo Rice Krispie Treats. They’re loaded with cookie pieces!
- Fruity or Cocoa Pebbles – Surprisingly, these cereals are also gluten-free! Replace part or all of the crispy rice cereal with one of these for different flavored treats.
- Make lollipops – Instead of making squares, form the treat mixture into shapes around lollipop sticks. Then, lay them on a sheet of wax paper until they are set. Option to coat them in chocolate and top with sprinkles or other fun toppings!
Gluten-Free Rice Krispie Treats
Ingredients
- 1/2 cup (113g) butter 1 stick
- 16 oz package (453g) mini marshmallows divided
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 8 cups (213g) gluten-free crispy rice cereal see note
Instructions
- Line a 9×13 pan with foil and spray with cooking spray. Set aside. Set aside 1-2 cups of the mini marshmallows.
- In a large pot, melt the butter over low heat. Once the butter is melted start to whisk constantly. First the butter will begin to foam, then after a couple of minutes it will begin to brown on the bottom of the saucepan.
- Add all but the reserved cup of marshmallows and cook on low, stirring constantly until mostly melted. A few small lumps here and there are ok.
- Remove from the heat and add the vanilla and salt. Stir to combine.
- Add the cereal and stir 2-3 times then add the reserved marshmallows and continue to stir until the cereal is coated. A few chunks of marshmallows will remain.
- Scrape the mixture into the prepared pan and using lightly greased or barely wet hands, lightly press the mixture into the pan. Let cool for at least 20 minutes before slicing. Enjoy!
Notes
- Malt O Meal (top choice)
- Wegmans (top choice)
- Aldi – Millville (top choice)
- Barbara’s
- One Degree
- 365 Whole Foods Market
- Nature’s Path (I don’t recommend this one as much as I don’t like the texture)
Can vegan butter be subbed for the butter? I am lactose intolerant.
Thank you!
loved it. made a small batch with 1 8oz rice Krispies and 1 10 oz bag of marshmallows and it was still great used One Degree sprouted rice cereal
We’re so glad you enjoyed the recipe! Thank you for sharing your positive experience with us!
Yum yum yum family loved them. Yummy❤️❤️❤️
What are some variations you could suggest? Chocolate? Jello powder? Thank you!
That’s a great question! I am publishing our favorite Oreo version next month!
I remembered the vanilla as I was stirring the cereal in! Ah well. They tasted great in spite of the lack of vanilla! Thanks! I’ve been craving rice crispy treats for about 2 months now. You pushed me over the edge!
Thank you. Excellent presentation of information and products. Will make using Aldi brand of cereal.
This was delicious! My grandson wanted to know if I made it myself…. He was impressed… I didn’t add any salt.
I’m glad you and your grandson enjoyed them! 🙂
Absolutely the BEST rice crispy treats EVER!!!!!! Like when I was a kid, only better!
Who doesn’t love a good rice krispie treat! YUM!
Brown butter in rice crispy treats sounds delish!! I’ll have to try it! Our current favorite recipe uses unrefined coconut oil in place of butter. You’d love it if you like coconut.
That sounds delicious! I love coconut and will have to try that.
Recent diagnosis for gluten sensitives makes this recipe a welcome one. I do have an adult version of this recipe that has white chocolate melted into the marshmallows and tossed with dried cherries. Irresistible!