These Sugar Cookie Rice Crispy Treats are made with honey and cashew butter so there's no need for marshmallows or butter. These gluten free, dairy free treats will become a quick and easy dessert staple in your home
Why you should make these Rice Crispy Treats
You need this Rice Crispy Treat recipe in your life because it has just a few simple ingredients along with no marshmallows or butter, and these are just the ones you want!
I like this version because unlike using almond or peanut butter, these have a less nutty flavor thanks to the cashew butter which is a little lighter. For example, I use cashews to make these no sugar added sugar cookies and I find it helps give a more subtle flavor.
Using almond extract with the cashew butter helps give it a slightly "sugar cookie" flavor which I adore.
Why this recipe works
The cashew butter and the honey hold the mixture together, so you don't need the butter or marshmallows of regular Rice Krispy Treats. Drizzling with chocolate or white chocolate makes these tasty treats even better.
How to Make Sugar Cookie Rice Crispy Treats
- Heat the cashew butter and honey. Add the salt.
- Remove from heat, and whisk in vanilla & almond extracts.
- Stir in brown rice crisp cereal. Press into a baking dish. Transfer to the fridge.
- Make the optional topping by melting chocolate or white chocolate and drizzle over rice crispy treats.
- Transfer to fridge to set, and slice. Enjoy!
Tips for Making homemade rice crispy treats
The best ingredients for the recipe
Be sure to buy brown rice crisp cereal and not just brown rice cereal. The crisp part is important.
All of the other ingredients for the recipe are personal preference. If you need these to be free of gluten, dairy or nuts, be sure to check the labels especially the list of ingredients to make sure they are free of anything you do not want.
Make Ahead Tips
I personally think these are best made ahead of time so they have a chance to set and let the flavors meld together. However, these can easily be made about 30 minutes before serving, and they'll still be good.
You will do nothing special to make these ahead of time.
Cashew butter is a little more expensive than peanut butter, but I love the mildly nutty taste it gives these rice crispy treats. Any nut or seed butter will work in this recipe. Almond butter and peanut butter are my personal favorites.
For a nut free version, omit the almond extract and use sunflower seed or pumpkin seed butter in place of the cashew butter. For dairy free, use dairy free chocolate or white chocolate.
Alternative prep & cooking methods:
If you don't want to use a stovetop for the cooking of the honey and cashew butter, you can heat the mixture in a large microwave-safe bowl at 50% power for 30 second intervals until the mixture is runny and completely combined.
For heating the chocolate without a microwave, you can use a double boiler to melt the chocolate.
I like keep these in the refrigerator, wrapped in parchment paper or in an airtight container. They will hold up for at least 3-4 days in the fridge. And you can freeze them for up to one month.
Frequently Asked Questions
Can you use maple syrup in place of the honey for a vegan version?
I think that maple syrup would be too thin and would make the rice crispy treats soggy. A vegan alternative would be to use brown rice syrup, but I haven't personally tried it so cannot say this with 100% certainty.
What if I burn the saucepan when cooking these?
Lucky for you, I accidentally burned the pot when making these not once but twice, so I know for sure that these still turn out beautifully if you accidentally burn the saucepan while preparing.
What if I add too much honey or cashew butter? Or if I add too much cereal?
The good news is that you have a little wiggle room here for adding too much of something...
If you use too much honey or cashew butter, try to balance it out by adding an equal amount of the other ingredients. For example, if you use 2 tablespoons too much of honey, add about 2 tablespoons of cashew butter when cooking and 2 tablespoons cereal. You might need to add more cereal after stirring together. Just be sure to add in small amounts.
If you add too much cereal, you can stir in a little cashew butter and/or honey to get the mixture to hold together better. This should only be necessary if you add at least ½ to 1 cup extra cereal.
What happens if the chocolate turns crumbly when melting?
Unfortunately, that means your chocolate has been burned and won't drizzle over your rice crispy treats anymore. At this point, you are going to have to start over or skip the chocolate topping altogether. Both are great options.
What to serve with this dish
Well since these are meant as dessert, you're likely going to be serving these after or around a meal so no need to plan what to serve them with. However, I love these cute little rice crispy treats with a glass of sparkling wine to amp them up a notch.
While these obviously don't taste just like a regular Rice Krispie Treat, I truly love this version. They have a smidge more flavor and substance than the original thanks to the cashew butter, honey and brown rice crisp cereal.
MORE HONEY RECIPES YOU'LL LOVE:
- Chipotle Honey Lime Almonds
- Cranberry Honey Mustard Sauce
- Brownie Batter Dip
- Ginger Berryade Kombucha
- Creole Honey Mustard Lettuce Wraps
Sugar Cookie Rice Crispy Treats
For the rice crispy treats:
- ½ cup cashew butter or any nut or seed butter
- ½ cup honey or brown rice syrup
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract optional
- 4 cups brown rice crisp cereal
For the topping:
- 2 tablespoons white chocolate chips or chocolate chips
- ⅛ teaspoon coconut oil
- 1 tablespoon sprinkles optional
For the rice crispy treats:
- Line an 8-inch square baking dish with parchment paper, fax paper, or foil for easier cleanup. Set aside.
- Add the cashew butter and honey to a medium saucepan over medium-low heat. Whisk together until warm.
- Cook for 2 minutes. Stir in salt. Remove from heat.
- Whisk in vanilla extract and almond extract if using.
- Using a spatula, stir in rice crisp cereal until completely coated. Press into prepared baking dish. Put in refrigerator to set.
For the topping:
- Add the chocolate chips and coconut oil to a small microwave-safe bowl.
- Heat on High for 30 seconds and stir. [Use 50% power for a stronger microwave]. Cook in 10 second intervals until melted and slightly runny. Do not overheat.
- Remove the rice crispy treats from the dish (keeping them in their parchment paper).
- Using a spoon or fork, drizzle melted chocolate over the rice crispy treats. Sprinkle immediately with sprinkles if desired.
- Transfer back to baking dish to refrigerator until chocolate has hardened.
- Slice into 16 squares. Enjoy!
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Doesn't this recipe look good?! You should probably pin it for later: