Gluten-Free Rice Krispie Treats Recipe — Crispy & Chewy Bars

Rice Krispie treats are a simple, nostalgic snack that’s easy to make gluten free with a few ingredient swaps. Traditional Rice Krispies from some brands contain barley malt or malt syrup, so pick a certified gluten-free rice puff cereal to ensure safety for those with celiac disease or gluten sensitivity.

This recipe uses just a handful of ingredients—butter, marshmallows, gluten-free rice cereal, vanilla and salt—with optional mini marshmallows and sprinkles for extra fun. It’s fast to prepare and yields soft, chewy bars with those iconic stretchy marshmallow strands.

Ingredients

Here’s what you’ll need to make gluten-free Rice Krispie treats.

Where to Buy Gluten-Free Rice Krispies

Many popular rice cereal brands contain barley malt extract or malt syrup, which are not gluten free. Look for alternatives labeled gluten free—these are sold in mainstream cereal aisles and in free-from sections. Always check the ingredient list for barley, malt or wheat derivatives, and consider certified gluten-free products to reduce cross-contamination risk.

Other Ingredients

Marshmallows – Confirm marshmallows are gluten free. Some brands list ingredients such as “glucose syrup from wheat,” which is considered gluten free for those with celiac disease because it is highly processed, though it is not suitable for a wheat allergy. Use regular marshmallows to melt and add a handful of mini marshmallows for chewy pockets if you like.
Butter – Salted or unsalted butter both work; omit extra salt if using salted butter.
Vanilla – Optional, but enhances flavor.
Salt – A pinch balances the sweetness.
Sprinkles – Optional—use gluten-free sprinkles, as some contain wheat starch.

To make them gluten- and dairy-free or vegan

Swap butter for a block-style dairy-free or vegan butter. For a vegan version, use gelatin-free vegan marshmallows. Choose ingredients labeled vegan and gluten free when necessary.

How to Make Gluten-Free Rice Krispie Treats

The process is quick and familiar: melt butter, add marshmallows until smooth, stir in cereal, press into a pan and let set. Below are practical tips and photos to guide you.

Start by preparing a 9″ square pan (or similar size). Line with parchment paper using two crisscrossed strips to make a sling for easy removal. Lightly grease the paper with oil spray or melted butter.

Use a very large saucepan so you can mix easily. Melt the butter over medium heat, stir in vanilla and a pinch of salt, then add the marshmallows. Stir constantly until the marshmallows are fully melted and the mixture is smooth. Avoid boiling; reduce heat if the mixture bubbles vigorously.

The mixture may look separated at first, then become glossy and sticky as the marshmallows melt into the butter. Remove from heat when smooth.

Add the gluten-free rice cereal in two batches, stirring to coat all pieces evenly. Fold in mini marshmallows if you want whole marshmallow pockets.

Transfer the mixture to the prepared pan and use an oiled spatula to gently press it into an even layer. Press lightly—don’t compact it too firmly, or the bars will become dense.