This simple recipe for gluten-free Rice Krispies Treats is a crowd-pleasing classic. Made with just a few ingredients and ready in minutes, these chewy, nostalgic bars are easy to make and perfect for parties, school lunches, or a quick dessert.
Note: the original Kellogg’s Rice Krispies are not gluten-free due to barley malt syrup in some varieties. This recipe uses a rice cereal that is specifically labeled gluten-free so you can enjoy the treat safely.
Why You’ll Love Them:
- Truly gluten-free. This version uses rice cereal that is labeled gluten-free to avoid hidden gluten like barley malt syrup.
- Only 4 ingredients. Simple pantry staples come together to make a universally loved treat.
- Fast and no-bake. These bars take about 10 minutes to prepare and require no oven time, making them one of the easiest gluten-free desserts.
You Will Need:
- Gluten-free rice cereal: Look for a cereal that is clearly labeled gluten-free. Some brands offer certified gluten-free crispy rice cereal; always check the label for barley, malt, or other gluten-containing ingredients.
- Marshmallows: Mini marshmallows melt most easily. If using regular-size marshmallows, measure by weight to match the amount called for.
- Butter: Salted butter complements the sweetness of the marshmallows. If you only have unsalted butter, add a small pinch of salt to taste.
- Vanilla extract: A splash of vanilla adds depth and aroma to the mixture.
Recommended tools and equipment:
- 8 x 8 inch baking pan (20.3 x 20.3 cm)
- Parchment paper
How to Make Gluten-Free Rice Krispie Treats
- Line an 8 x 8 inch square pan with overlapping sheets of parchment paper so the bars lift out easily.
- Place 10 ounces (about 284 g or roughly 6 cups) of mini marshmallows in a large pot for the stovetop method (or in a large microwave-safe bowl for the microwave method). Add 6 tablespoons of butter.
- Stovetop method: Heat the pot over medium heat, stirring frequently, until the butter and marshmallows are completely melted and smooth.
- Stir in 1/2 teaspoon vanilla extract once the marshmallow mixture is fully melted.
Note: Microwave instructions are provided below.
- Add the rice cereal to the melted marshmallow mixture.
- Fold the cereal into the marshmallows until all pieces are evenly coated, scraping the sides of the pot or bowl as needed.
- Transfer the mixture to the prepared pan and press it into an even layer using a spatula or lightly greased hands.
- Let the treats set at room temperature for at least 1 hour. Once they are firm enough, lift them from the pan using the parchment paper.
- Slice into 9 large bars or 12 smaller squares.
- Store in an airtight container with parchment sheets between layers to prevent sticking.
- Treats keep at room temperature for up to 2–3 days. Refrigeration will extend life to about a week but can make the bars firmer and denser.
Microwave Method
- Place the marshmallows and butter in a large, microwave-safe bowl.
- Heat in 30-second intervals, stirring between each interval, until the butter is melted and the marshmallows are soft and puffed.
- Stir until smooth, then add the vanilla extract and mix.
- Fold in the rice cereal with a rubber spatula until evenly coated.
- Press the mixture into a parchment-lined square pan and allow to set at room temperature for at least 1 hour.
Topping Ideas
- Gluten-free cookie crumble
- Cadbury mini eggs or similar candies
- Mini M&M’s
- Chopped peanut butter cups
- Melted chocolate, spread on top and allowed to harden
- Chopped candy bars or toffee
Recipe FAQs
Yes. Freezing can change the texture slightly and make the bars denser, but they still taste good after thawing. For best results, wrap each bar individually in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months.
Not as written. To make a vegan or dairy-free version, substitute vegan butter and vegan marshmallows.
While this recipe uses butter, many people successfully use refined coconut oil or a butter-flavored coconut oil as a substitute. Results may vary slightly in flavor and texture.
More Gluten-Free Treats
-
Fruity Pebbles Treats
-
Cocoa Pebbles Treats
-
Gluten-Free Chex Mix
-
Parmesan Crisps
If you try this Gluten-Free Rice Krispie Treats recipe, please leave a 5-star review in the recipe card or a comment below. Share your photos on social media and tag the recipe author to show how yours turned out.
Gluten-Free Rice Krispie Treats
Ingredients
- 10 ounces mini marshmallows (284 g or roughly 6 cups)
- 6 tablespoons salted butter (cut into pieces)
- ½ teaspoon vanilla extract (2.5 mL)
- 4 ½ cups gluten-free rice cereal (choose a certified gluten-free brand)
Instructions
Microwave:
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Line an 8 x 8 inch (20.3 cm) square pan with overlapping sheets of parchment paper and set aside.
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Place the marshmallows in a large bowl and top with the pieces of butter.
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Microwave in 30-second intervals, stirring between intervals, until the butter is melted and the marshmallows are puffed and soft.
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Stir until smooth, add the vanilla extract, and stir again.
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Pour in the rice cereal and fold gently with a rubber or silicone spatula until evenly coated.
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Transfer to the prepared pan and press into an even layer. Loosely cover and allow to rest at room temperature for at least 1 hour. Remove from the pan and slice into squares.
Stovetop:
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Add marshmallows and butter to a very large pot. Heat over medium heat, stirring frequently, until melted and combined.
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Remove from heat, stir in vanilla extract, then fold in the rice cereal until coated.
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Press into the prepared pan, allow to set at room temperature for at least 1 hour, then slice into 9–12 squares.
Notes
Finding gluten-free rice cereals: The brand name “Rice Krispies” is not necessarily gluten-free because some varieties contain barley. Choose cereals labeled and certified gluten-free, ideally from a dedicated facility or dedicated production line to reduce cross-contamination risk.
Cross-contamination: If cross-contamination is a concern, use certified gluten-free ingredients and utensils and ensure preparation surfaces are free of gluten.
Nutrition
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Carbohydrates: 38 g
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Protein: 2 g
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