Anyone else loved rice krispie treats when you were little? They were the ultimate dessert and I love when someone spices them up and does something different … you know, like peanut butter, chocolate, or even butterscotch chips. Remember when I made mine Peanut Butter Rice Krispie Treats a few years ago? So damn good.
Today I’m sharing my latest and greatest version of a rice krispie indulgence. They consist of brown rice crisps, not marshmallows (!!!), which are of course sweetened with pure maple syrup, sprinkled with sprinkles and drizzled with a white chocolate icing for the ultimate enjoyment. I hope you love this one!
Ingredients in healthy birthday cake rice krispie treats
The basis of these gluten free birthday cake rice krispie treats are just 5 simple ingredients to keep them perfectly sweet, simple, and incredibly tasty. You will need:
- Cashew butter: Be sure to use an all-natural, creamy cashew butter. You can use another nut butter or tahini, but I like to use cashew butter because it has a relatively neutral taste.
- Maple syrup: We sweeten this birthday cake with rice crispies pure maple syrup. You can also use honey or brown rice syrup if you’d like.
- Coconut oil: you’ll need a little Coconut oil to give these bars the right texture and for the white chocolate drizzle. You can also use butter or vegan butter.
- Vanilla extract: for a little boost of taste.
- Salt: All you need is a pinch if your cashew butter isn’t salted yet.
- Crispy Brown Rice Cereal: nNote that traditional Rice Krispies grains are not certified gluten-free. So be sure to check your box and use a brown rice krispies cereal Alternative that is gluten-free if required.
- Rainbow sprinkles: to make this birthday cake flavored! I like to use This all natural brand though this is another great brand for natural sprinkles.
- White chocolate chips: You only need a couple of tablespoons white chocolate chips for the drizzle. YUM.
How to Make Gluten Free Rice Krispie Treats Without Marshmallows
- Line an 8 by 8 inch pan with parchment paper. Put aside.
- Place a medium saucepan over low heat and add cashew butter, coconut oil, maple syrup, and vanilla extract. Mix until smooth and well blended, about 1 minute.
- Next add crispy brown rice cereal; stir until everything is well mixed and the grain is completely coated. Pour into the prepared pan and use a spatula to flatten the top so that it is even.
- Next, make the white chocolate drizzle by adding white chocolate chips and coconut oil to a microwaveable bowl. Turn up the microwave in 30-second intervals and stir in between until the chocolate is completely melted. If you want, you can also melt the chocolate in a small saucepan over very low heat. Drizzle the melted white chocolate over the bars and sprinkle evenly with 1 tablespoon of streusel.
- Place the pan in the freezer for 20-30 minutes or until the bars have cooled completely and the white chocolate drizzle has solidified. Cut into 16 bars and enjoy!
Optional swaps in these rice cake rice krispie treats
- You can also use peanut, tahini, almond, or sunflower butter instead of the cashew butter. Cashew butter has the most neutral taste, but any of these should work fine.
- You can use melted or vegan butter instead of coconut oil.
- You can also use honey or brown rice syrup in place of maple syrup.
- To make dairy free: just skip the white chocolate drizzle (they’ll still be yummy!)
How to store birthday cake rice krispie treats
- In the refrigerator: Store these bars covered in the refrigerator for up to 1 week. When you’re ready to eat them, just let them come to room temperature for about 5 minutes to soften them up a little.
- In the freezer: Yes, you can freeze these Krispie birthday cake treats! Put them in the freezer in an airtight container for up to 2 months. I would recommend using parchment wax paper to separate the bars as well. When you’re ready to eat them, let the bars thaw in the refrigerator, then bring them to room temperature as described above.
AK Birthday Cake Week Giveaway
As always, we’re holding a fun giveaway to win a $ 200 Williams & Sonoma gift card so you can stock up on baked goods / pans or whatever your heart desires. PLUS the chance to get a bonus birthday cake recipe! To enter the gift card giveaway:
- Share a photo of your AK birthday cake recipes in the feed on Instagram or ours Facebook group with the hashtag #AKBdayCakeWeek. Please note that your profile must be public so that we can see your creations.
- The more you share by Sunday, September 27, the greater your chance of winning!
- The winner will be announced on Monday September 28th in the IG Stories and in our FB group. United States only, 18 years of age or older.
Bonus birthday cake recipe
Would you like to have early access to our bonus recipe for birthday cakes? Go to this post and include your email address below to have it delivered straight to your inbox at the end of AK Birthday Cake Week!
Hope you love these simple no-bake birthday cake rice krispie treats! If you do them be sure to leave a comment and a rating so I know how you liked them. Have fun xo!
Birthday Cake Rice Krispie Treats
Amazing healthy birthday cake rice krispie treats with creamy cashew butter, brown rice krispies, festive sprinkles and a splash of delicious white chocolate. These gluten-free birthday cake rice krispies are easy to make and perfect for birthdays and holidays!
-
3/4
Cup
natural creamy cashew butter -
1/3
Cup
pure maple syrup -
2
tablespoon
Coconut oil -
1
teaspoon
Vanilla extract -
prize
Salt (if your cashew butter isn’t salted yet) -
2 1 / 2-3
cups
crispy brown rice cereal * -
â…“
Cup
Rainbow scatters - For the white chocolate drizzle:
-
2-3
tablespoon
white chocolate chips * -
1-2
teaspoon
Coconut oil - To garnish:
-
1
tablespoon
Rainbow scatters
-
Line an 8 by 8 inch pan with parchment paper. Put aside.
-
Place a medium saucepan over low heat and add cashew butter, coconut oil, maple syrup, and vanilla extract. Mix until smooth and well blended, about 1 minute.
-
Next add crispy brown rice cereal; stir until everything is well mixed and the grain is completely coated. Pour into the prepared pan and use a spatula to flatten the top so that it is even.
-
Next, make the white chocolate drizzle by adding white chocolate chips and coconut oil to a microwaveable bowl. Turn up the microwave in 30-second intervals and stir in between until the chocolate is completely melted. You can also melt the chocolate in a small saucepan over very low heat if you prefer. Drizzle the melted white chocolate over the bars and sprinkle evenly with 1 tablespoon of streusel.
-
Place the pan in the freezer for 20-30 minutes or until the bars have cooled completely and the white chocolate drizzle has solidified. Cut into 16 bars and enjoy!
-
The bars should be stored covered in the refrigerator and have a shelf life of up to 1 week. Take the bars out 5 minutes before serving to make sure they aren’t too crispy! They become softer at room temperature.
Note that traditional Rice Krispies grains are not certified gluten-free. So be sure to check your box and use an alternative to brown rice krispies grain that is gluten-free if needed.
You can also use peanut, tahini, almond, or sunflower butter instead of the cashew butter.
Instead of coconut oil, you can also use butter or vegan butter.
You can also use honey or brown rice syrup in place of maple syrup.
How to Keep Dairy Products Free: Just leave out the white chocolate drizzle.
Freeze: Place the bars in an airtight container in the freezer for up to 2 months. I would recommend using parchment wax paper to separate the bars as well. When you’re ready to eat them, let the bars thaw in the refrigerator, then bring them to room temperature.
nutrition
Servings: 16 bars
Serving size: 1 rice Krispie treat
Calories: 157 kcal
Fat: 9.8 g
Saturated fatty acids: 3.9 g
Carbohydrates: 16.7 g
Fiber: 0.4 g
Sugar: 8.2 g
Protein: 2.6 g
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