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A white bowl holds two Vegan Chocolate Rice Crispy Treats, with more of these chocolate-coated delights stacked in the background on a white surface.

Vegan Chocolate Rice Crispy Treats

I love making Vegan Chocolate Rice Crispy Treats for easy, crowd-pleasing snacks. The puffed rice gets coated in creamy peanut butter, coconut oil, and maple syrup for this perfectly chewy, sweet base. Smooth dark chocolate on top sets into a glossy layer. They're crispy, crunchy, and taste like the best homemade candy bars. I make them for afternoon snacks, kids' parties, potlucks, and holiday dessert trays. The chocolate-peanut butter combo is always a hit, and they travel really well.
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Prep Time: 15 minutes
Additional Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Vegan Chocolate Rice Crispy Treats
Servings: 16
Calories: 288kcal
Author: Mandy Applegate

Ingredients

Base

  • 3 cups puffed rice
  • 1 cup peanut butter
  • ¼ cup melted coconut oil
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • ½ teaspoon salt

Chocolate Topping

  • 2 cups dark chocolate
  • 1 tablespoon coconut oil
US Customary - Metric

Instructions

  • In a big bowl, add all the ingredients for the base layer, except the puffed rice. Mix them well to combine.
  • Add puffed rice and stir again until combined.
  • Line a 6’’ tray with baking paper and pour in the base mixture.
  • Use a spoon to press the mixture down and spread it out evenly.
  • Refrigerate for 30 mins.
  • Meanwhile, melt the chocolate with coconut oil in a microwave for 45 seconds, or slowly on the stovetop in a double boiler.
  • Pour the melted chocolate on top of the puffed rice once it has cooled. Make sure everything is well covered with the chocolate.
  • Refrigerate for another 30 minutes or until chocolate is hard.
  • Cut it into 8 large or 16 small bars and serve!

Notes

  • Use natural peanut butter: The kind that's just peanuts and salt works best because it doesn't have added sugar or oils that can make the base too greasy
  • Press firmly: Really compact the puffed rice layer with the back of a spoon or your hands so the bars hold together when you cut them and don't crumble.
  • Let the chocolate cool slightly: If it's too hot when you pour it on, it can melt the peanut butter layer underneath and cause the layers to mix.
  • Cut with a warm knife: Run your knife under hot water and dry it off between cuts to get clean edges without the chocolate cracking.
  • Flash freeze first: Freeze the bars on a baking sheet for 1 hour before transferring them to a container so the chocolate doesn't crack or stick together.
  • Double the batch: The recipe scales easily if you want to use a 9x9 pan instead, just double all the ingredients and add a few extra minutes to the chill time.

Nutrition

Calories: 288kcal | Carbohydrates: 19g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 147mg | Potassium: 262mg | Fiber: 3g | Sugar: 10g | Vitamin A: 9IU | Calcium: 30mg | Iron: 4mg
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