Gluten-Free Pumpkin Spice Rice Krispie Treats (Vegan, Allergy-Free)
Pumpkin Spice Rice Krispie Treats! Crisp, soft, and chewy, these easy gluten-free, vegan, and allergy-free Rice Krispie treats are perfect for fall or Halloween! No marshmallows needed, nut-free, loaded with real pumpkin, and topped with a dairy-free white chocolate drizzle! A lower-sugar recipe that's an ideal kid-friendly dessert or sweet snack!
- Prep Time: 60 Minutes
- Cook Time: 10 Minutes
- Total Time: 1 hour 10 minutes
- Yield: 9 Bars 1x
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: American
Ingredients
Scale
- 4 Cups Gluten-Free Crispy Rice Cereal
- 1/3 Cup + 2 TB Brown Rice Syrup
- 2 TB Pure Pumpkin Puree
- 2 TB Vegan/Allergy-Free Butter
- 1 1/2 Tsp Pumpkin Pie Spice*
- 1/2 Cup Allergy-Free White Chocolate Chips (optional, to top)
Instructions
- In a small pot, heat the brown rice syrup, pumpkin, butter, and spices over low heat for about 5 minutes, until the mixture thickens a bit and begins to bubble.
- Add your rice cereal to a large bowl.
- Add the hot syrup mixture directly to the rice cereal and gently mix and coat the cereal with a large spoon. You can use your hands once the mixture isn't boiling hot.
- Line an 8x8 Square Baking Pan withย parchment paper or wax paper.
- Add the coated cereal to the lined pan and press the cereal down with the back of a large spoon or spatula until the top is even. If the mixture sticks too much to the spoon, grease it with some extra butter.
- Now allow the treats to firm up in the fridge for at least an hour.
- Remove the bars and cut them into 9 squares (or any shape you want).
- Melt the white chocolate in the microwave with 30-second intervals until melted. Take a small spoon, dip it in the melted chocolate, and drizzle it over the cut bars.
- All the chocolate to set (this should be rather quick), a few minutes in the fridge before serving your bars or storing longer term!
Notes
Nutrition
- Serving Size: 1 Bar
