Vegan Rice Crispy Treats


  • 10-ounce container of Suzanne's Ricemellow Creme
  • 2 Tablespoons Earth Balance vegan butter
  • 1/2 teaspoon vanilla extract
  • 6 Cups Erewhon Organic Crispy Brown Rice cereal


  1. Heat vegan butter in large saucepan on low-to-medium heat.
  2. Add vanilla extract and Ricemellow Creme and stir until smooth.
  3. Be careful not to overheat the Ricemellow cream, because it can burn and have an off putting flavor.
  4. Add cereal to hottish Ricemellow Creme and mix gently.
  5. Press into a 8-inch or 9-inch square pan.
  6. With a dull knife, cut into squares but do not remove from pan.
  7. Store in refrigerator.

Source: Amanda at Peaceful Table