These homemade rice krispie treats are gluten-free, made with brown butter for a deep, slightly salty gourmet flavor, and use one easy trick to avoid that rock-hard, compressed texture no one wants to disappointed by. Just pure gooey softness in a quick no-bake gluten-free bar.
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Seriously, The Best, Gluten-Free Rice Krispie Treat Recipe
Not only is this recipe for gluten-free rice krispies treats safe for all to enjoy, but with an ultra gooey texture, browned butter flavor, and touch of salty finish, these are the best rice crispy treats you’ll ever have!
I’m not kidding – they disappear astonishingly fast. Many have told me, “I don’t even like rice krispie treats!” But then they are amazed how they can’t stay away. Seconds…thirds…and poof – gone.
To make sure they earn a hall of fame spot in my no-fail gluten free bars and brownies collection, start with a safe rice cereal. Not all rice krispies are gluten-free. The main ingredients – rice, sugar, corn syrup, and salt – are all naturally gluten-free, but it’s the additives you have to watch out for.
Some brands, add “malt flavor,” which is a derivative of barley. I usually use Aldi’s brand, but there are many other options to choose from. I included a list in the recipe card below so you can choose what is available to you.
That isn’t the only hurdle, though. It was my mission to make gluten-free marshmallow treats also great tasting (like something an adult would actually enjoy – not sickening sweet) and with a soft, gooey texture.
Instead of just melting the butter I took note of what makes these homemade gluten-free banana snack bars so legendary – brown butter. It’s an easy way to add a deep, nutty flavor and then we sprinkle a little flaky sea salt on top? Forget about it.
To make sure the bars are never compressed or hard, part of the mini marshmallows are set aside to mix into the cereal right before spreading. The reserved marshmallows melt slightly from the warm gooey butter and the bars stay soft and heavenly, even after they cool.
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Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Gather your ingredients
First, the most important thing! Read the rice cereal’s ingredient label or check out the brands I recommend below in the recipe card.
Then gather your ingredients. Measure out everything because the beauty of these bars is how fast they come together!
Make perfect brown butter
It’s not hard, it just requires a watchful eye! First melt the butter in a large saucepan over medium heat. Once it’s fully melted watch carefully and stir occasionally so butter doesn’t burn. The butter will foam, then the milk solids will start to settle at the bottom. Watch for the milk solids from white to turn brown. Once that happens, immediately remove from heat. It can turn from brown to burnt fast.
Gooey, soft texture
With the saucepan still off the heat, add in most of the marshmallows (set 2 cups aside), vanilla extract, and salt. Move it back to ow heat and stir until the marshmallows are melted and smooth. Remove from the heat.
Finishing touches
Stir in the cereal and the remaining mini marshmallows until everything is coated. It is okay if the added marshmallows start to melt. That is what makes these rice crispy treats so gooey!
I use my leftover butter wrapper to press the mixture into the pan, but don’t press too hard! You just want them even, not compressed. This is when you’ll want to sprinkle on the chef’s kiss final touch – flaky sea salt!
More Extra Yummy Ideas
Nothing is wrong with a classic dessert bar, but I have made these rice cereal treats so many times, I like to mix it up and come up with fun other versions. Here are some of my faves.
- Different gluten-free cereals – Substitute other GF cereals, such as chocolate krispies (Cocoa Pebbles) or Fruity Pebbles.
- Candy bar rice crispy bars – Chop 1 cup GF candy bars, such as Milky Way or Snickers. Stir in 1/2 cup with the cereal and sprinkle remaining 1/2 cup on top before they cool.
- Gluten-free Oreos – Stir in about 20 crushed gluten-free Oreos with the cereal.
- Extra gooey – Replace the mini marshmallows with two 7-ounce jars of marshmallow fluff.
- Peanut butter – How about leveled up even more with chocolate? Check out my chocolate peanut butter rice krispie bars.
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Gooiest Brown Butter Gluten-Free Rice Krispie Treats
Ingredients
- 8 ½ cups gluten-free crispy rice cereal, (see recipe notes for brands)
- 12 tablespoons unsalted butter
- Two-10 ounce bags mini marshmallows, divided
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Measure out the cereal, set aside 2 cups of the mini marshmallows, and gather the remaining ingredients. Reserve the butter wrapper for later use.8 ½ cups gluten-free crispy rice cereal
- For easy removing and cutting, line a 9 X 13-inch pan with two large pieces of foil, criss-crossed. Press the foil up the sides and spray with non-stick cooking spray. Set aside.
Brown the butter by melting it in a large saucepan over medium heat. Once the butter is fully melted watch carefully and stir occasionally so butter doesn't burn. First the butter will foam, then the milk solids will start to settle at the bottom. Watch for the milk solids from white to turn brown. Once that happens, immediately remove from heat.12 tablespoons unsalted butter- Add the remaining marshmallows (with the 2 cups set aside), vanilla extract, and salt. Place the pot back over low heat and stir continuously until the marshmallows are melted and smooth. Remove from the heat.1 teaspoon vanilla extract, ½ teaspoon salt
- Stir in the cereal and the reserved 2 cups of mini marshmallows until evenly mixed. It is okay if the added marshmallows start to melt. That is what makes these rice crispy treats so gooey!
- Use the spatula to spoon into the prepared pan. Use the butter wrapper to press the mixture evenly, but do not press so hard they are compacted, making them hard to eat.
- Let the bars cool at room temperature for 30 minutes. If you are ready to serve, lift the foil out of the pan and place on a cutting board. Use a serrated knife to cut into squares. If you plan on serving later, leave the bars in the pan and cover securely with foil until ready to serve.
Notes
Gluten-free Rice Krispies brands
Important note: If you come across another brand that is not listed, look for MALT FLAVOR OR BARLEY on the ingredients label and avoid for gluten-free! My preferred brand is Aldi, but Wegman’s store brand, and Malt-O-Meal are also GF. Nature’s Path, Back To Nature, Erewhon, Barbara’s Brown Rice Cereal and One Degree Sprouted Brown Rice Crisp Cereal are also safe to use.Dairy-free rice modification
Instead of butter, use plant-based butter sticks, such as Earth Balance butter sticks. Since dairy-free butter does not contain milk solids, skip the browning step and instead just melt the butter. Recipe adapted from Once Upon a ChefThis post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Sounds incredibly yummy 🙂 Can’t wait to try it. Thanks for the amazing recipe.