Chewy, peppermint-chocolate rice krispie treats made with whole-food ingredients—perfect for the holidays. These are vegan-friendly and gluten-free when you choose the right marshmallows and chocolate.
I still remember the first time I tasted these—soft, chewy, and exactly the kind of nostalgic treat that makes the holidays feel cozy. After wanting to make homemade rice krispie treats for ages, I finally landed on a version that uses simple, real-food ingredients while delivering that classic texture we all love.
A key ingredient here is brown rice syrup. It behaves differently than maple or typical liquid sweeteners: it’s very sticky, which helps these bars hold together and stay chewy instead of collapsing into a crumbly mess. Brown rice syrup is also slightly less sweet than other syrups, which balances nicely with the chocolate and nut or seed butter.
SunButter (sunflower seed butter) is the nut-free spread I used, and it gives a lightly sweet, creamy backdrop that complements peppermint and chocolate really well. If you prefer, any almond or cashew butter will work, but note that different nut or seed butters will change the flavor profile. Mini marshmallows are optional—adding them gives a more traditional rice krispie treat finish, but the bars are still delightful without them.
Healthy Peppermint Chocolate Rice Krispie Treats
- Author: Alexis Joseph
- Prep Time: 15 mins
- Cook Time: 0 min
- Total Time: 15 mins
- Yield: 16 bars
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Gluten Free (when using gluten-free cereal and marshmallows)
Description
These peppermint chocolate rice krispie treats are chewy, festive, and made with simple whole-food ingredients. They’re easy to adapt—leave out the peppermint if you prefer a classic chocolate version, swap in different nut or seed butters, or sprinkle the tops with crushed peppermint for extra holiday flair.
Ingredients
- 4 cups crispy brown rice cereal (use gluten-free cereal if needed)
- ½ cup brown rice syrup (or honey, though texture will vary)
- ½ cup SunButter (or almond/cashew butter)
- ⅓ cup semi-sweet chocolate chips (dairy-free if desired)
- ½ tsp peppermint extract (adjust to taste)
- 1 cup mini marshmallows, divided (use vegan marshmallows if you want fully vegan bars)
Instructions
- Line a 9-inch square baking dish with parchment or wax paper and set it aside.
- Place the cereal in a large mixing bowl and set it aside. In a small saucepan over medium heat, warm the brown rice syrup until it comes to a gentle boil. Let it boil for about a minute—this helps the syrup bond with the other ingredients and gives the bars better stickiness.
- Remove the saucepan from heat and stir in the SunButter, chocolate chips, and peppermint extract until everything is smooth and combined.
- Pour the warm mixture over the cereal and fold gently to coat all the cereal pieces evenly. Fold in ½ cup of the mini marshmallows.
- Transfer the mixture to the prepared pan and press it very firmly and evenly into the pan. Using a spatula or a piece of parchment pressed with your palm helps compact the bars so they hold together.
- Press the remaining ½ cup mini marshmallows into the top of the bars. Let them cool for at least an hour before slicing. Refrigerating or freezing briefly will speed up the cooling and make cutting easier.
- Store the bars in an airtight container in the refrigerator for the best texture; bring to room temperature briefly before serving if you prefer a softer bite.
Tips and Variations
If you don’t have brown rice syrup, honey can work as a substitute, though the bars may be slightly softer and sweeter. For a nut-free option, stick with SunButter; to add crunch, stir in chopped nuts or toasted seeds. For a more decadent version, drizzle melted chocolate over the cooled bars or sprinkle crushed peppermint candy on top.
If you want the bars to be firmer, press them extra tightly into the pan and chill until set. For vegan bars, be sure to use vegan marshmallows and dairy-free chocolate chips. These treats pair beautifully with hot cocoa or a cup of tea and make a festive homemade gift when wrapped individually.
This post is sponsored by SunButter. Thank you for supporting the brands that help make these recipes possible.