Coconut Oil Rice Crispy Treats

These coconut oil rice crispy treats are perfectly gooey and rich. Big, pillowy chunks of marshmallow give each bite a soft, chewy sweetness you can’t resist. A dairy-free version everyone loves!

Homemade coconut oil rice crispy treats for the win!

I’ve never been a fan of store-bought Rice Krispie treats. They taste meh, nothing special. But homemade ones? Completely different story.

I could eat the whole pan! They’re gooey, buttery, and take barely 20 minutes to throw together.

Lately I’ve been making mine with coconut oil instead of butter, and they taste just as amazing! Plus, I like to mix in big chunks of marshmallows that only half melt, so you get those soft, pillowy bites in every square. Total game changer.

(If you're a die-hard butter fan, try my browned butter rice cereal treats!)

Key Ingredients

• Coconut oil - I used refined coconut oil, which has a neutral, mild flavor. Unrefined coconut oil, on the other hand, has a stronger coconut taste but contains more nutrients.
• Mini marshmallows - For melting into the sweet, gooey binder! I use minis because they melt quickly and evenly into the coconut oil. It does take a little bit of vigorous stirring to get them to emulsify.
• Big marshmallows - I add large pieces of marshmallow at the end so they don’t melt too much, giving you big, gooey chunks in every bite!
• Rice cereal - You don’t need to use the Rice Krispies brand. I used the store brand from my local Publix. Just make sure to choose one that’s similar in size and texture to Rice Krispies, since some brands differ a lot in flavor and shape. I tried the Whole Foods brown rice crisps once, and they didn’t taste good at all!

How to Make Coconut Oil Rice Krispie Treats

Before you start, you want to prepare the pan for easy removal.

Cut a piece of parchment paper to fit the length of the pan’s bottom, leaving extra on the sides so it hangs over the edges. See the picture below for reference.

Grease the bottom and sides of the pan so it sticks to it, then lightly grease the parchment paper. I used nonstick cooking spray.

Once the pan is ready, you can make the dairy-free rice krispie treats:

• Melt the coconut oil and mini marshmallows together in a large Dutch oven. It might take some effort to get them to combine smoothly, but they will come together. Just keep stirring until the mixture is emulsified.

• Add the rice krispies to the sticky mixture and stir with a large spatula until evenly coated.

• Add the cut marshmallows immediately after so you can stir and disperse them evenly throughout the mixture.

• Dump the mixture into the prepared pan. I cut a rectangle of parchment paper and use it to push the mixture evenly into the pan without getting my hands all sticky!

• Let the bars sit for at least an hour, preferably more, for easy cutting! They firm up as they sit.

Tips & Tricks

• Always the line the pan with parchment. Then you can easily lift the entire thing out of the pan before you cut them into bars. SO easy!
• Don't press the mixture too hard into the pan. You want them to cut nicely, but you don't want to compress them so much they lose their soft texture.
• For a traditional flavor that doesn't taste like coconut, use refined coconut oil. Unrefined coconut oil has a very strong coconut flavor to it.
• Don't crank up the heat. It's important to slowly melt the marshmallows over medium heat so they don't set too hard.
• Avoid stale marshmallows! if they've been sitting opened in your pantry for 6 months, spring for a fresh bag. It absolutely will make a difference.

Can you make these gluten-free?

Yes! The key to making gluten-free rice krispie treats is using a gluten-free rice cereal. Despite what many people think, traditional Rice Krispies aren’t gluten-free because they contain malt. Many generic or off-brand cereals may not include gluten-containing ingredients, but aren’t officially certified gluten-free. The choice is up to you! If you are sensitive to cross contamination, look for a certified brand.

Storage

• Store leftover treats in an airtight container at room temperature for up to 1 week.
• Unfortunately, homemade cereal treats don't freeze well.