Best Marshmallow Substitutes for Your Rice Krispy Treats

By Summer of Mallow and Co

Rice Krispy Treats without marshmallows. What? That's like a peanut butter and jelly sandwich without the peanut butter, right? But sometimes you just don't have a choice. Whether it's because you're a vegetarian/vegan and don't eat gelatin, you have a marshmallow allergy, or because you don't have a 3 year supply of marshmallows in you cupboard like I do, sometimes you need a substitute.

I have 2 different non-marshmallow recipes I use when I need my krispy fix. The first version is my scotcheroo bars . These one end up with more of a chewy, caramelly texture that is sooo addicting. I'm warning you right now. The second version is a less chewy, more dense krispy bar. It's almost has the texture of a thick chocolate bark or something. Again, I'm warning you, you may eat the whole pan once you begin. And the best thing about both of these recipes is their versatility. Feel free to swap the peanut butter out for your favorite nut spread (almond butter, cashew butter, etc) and the white chocolate chips for butterscotch chips, peanut butter chips, you name it! So have fun, and try not to miss our marshmallows friends too much while you inhale these yummies! Sniff sniff.

Scotcheroo Rice Krispy Treats

1 c. sugar

1 c. corn syrup (or brown rice syrup)

1 c. peanut butter

6 c. Rice Krispies

Pour the Rice Krispies in a large mixing bowl and set aside. In a saucepan mix together the sugar and syrup over medium heat until hot and bubbly (the goal is to kind of dissolve the sugar). Remove from heat and stir in the peanut butter. Pour over Rice Krispies and stir until well mixed. Dump into a greased 9x9 pan, press flat, and let cool about 30min to 1 hour before cutting. Enjoy!

Chocolate Bark Rice Krispy Treats

10 oz bag white chocolate chips

1 cup peanut butter

6 cups Rice Krispies

Pour the Rice Krispies in a large mixing bowl and set aside. In a saucepan mix together the white chocolate chips and peanut butter and stir over low heat until melted. Pour over Rice Krispies and stir until well mixed. Dump into a greased 9x9 pan, press flat, and let cool about 30 minutes before cutting. Enjoy!

Thanks to Summer over at Mallow and Co for this fantastic guest blog post. Mallow and Co is a dessert blog dedicated solely to Rice Krispy treats and all their possible variations!

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