Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
MLF135@aol.com, 08/08/03
Classic Rice Crispy TreatsIngredients (use vegan versions): 1 cup light corn syrup
3/4 cup sugar
1 tablespoon soy margarine
1/2 teaspoon vanilla extract
approx. 6 cup puffed rice cereal
Directions:In addition to the above ingredients you'll need a heat resistant spatula, a small pot, a very large bowl, and a lightly greased large piece of wax paper (at least 9x13 in area, I used oil spray).
Begin by heating the syrup in the pot over medium heat then add the sugar to the pot. Stir continuously for a few minutes, you might start to notice it bubbling at the bottom, if it starts to become frothy turn down the temperature some. When it starts to look like its boiling add the margarine (I used earth balance) stir till evenly mixed, then add the vanilla, still stirring. If you notice that the syrup/sugar mixture does not boil you can turn up the heat, or just add the margarine and the rest of the ingredients after a few minutes it will still work fine, just make sure to spend a few minutes stirring the syrup and sugar before adding the other ingredients).
As the syrup and sugar are on the stove in the very large bowl measure out about 5 cups of the cereal.
pour the heated mixture over the syrup and began stirring with the spatula making sure to evenly combine the ingredients. You might want to add another cup or more of the cereal, depending on the amount of saturation your looking for (I find about 6 cups of cereal allows all the cereal to be covered in syrup but not too gooey: still crispy.)
when stirred to satisfaction, pour the cereal on to the wax paper, using the spatula to push it into a large rectangle, approximately an inch or so thick.
Allow the rice crispies to cool till hard, about an hour or so (although sampling of a chunk of warm rice crispies is possible for instant gratification!)
Serves: about 20 medium sized squares
Preparation time: 15 prep, 1 hour to cool
Thanks so much for posting this recipe- I'm going right out to buy some corn syrup and make these tonight. I'm guessing that this is one of those recipes that requires cane sugar, not beet sugar, in order to harden (like fudge.) Something about the crystalline structure not being quite the same...
Archived comment by: oryzias
you've nailed it!
Archived comment by: sesame
Good, but a little too sweet for my taste. I think I would add 1/2 cup of sugar next time. I used oil instead of margarine and it worked fine.
Archived comment by: becklet
These were perfect! I added melted vegan chocolate to the top of some of them and they were exactly how I wanted them to turn out. Thanks for this recipe. I will be using this often.
Archived comment by: janamaru
amazing. these taste just like real rice krispy treats!!...and no need to spend money on pricey vegan marshmellows. added an extra tbsp of margarine, slightly less sugar, and and extra cup of rice krispies. you're playing yourself if you don't make this easy recipe NOW!
Archived comment by: sarahu
I thought these were pretty good, but my non-vegetarian roommate took one bit and said these taste like corn syrup. I wonder if there is a way to counter that sweetness? Perhaps I will try again with slightly less vanilla.
Archived comment by: curiale
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