When I think of classic recipes that I have made since day one, I always remember my classic salted caramel rice krispie treats that are still a huge staple in my household. All these years later, I still feel the need to have them in my life. I also love them as they take less than 30 minutes to make.
These ones are a little different to conventional one that you'll usually see, as I decided to use vegan condensed milk as the main ingredient, giving these traditionally chocolatey goodies a 'caramel-like' taste.
If you also enjoy simple sweet snacks like these, you should also check them out and give them a try. To make these bars even better, I added a chocolate layer on top of the puffed rice.
I also think you'll adore my vegan caramel slices, vegan dalgona candy, vegan chocolate peanut butter cups and vegan salted caramel cheesecake too which are all so tasty.
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Why You Will Love These Bars
- The Layers - The two main layers in this recipe, consist of caramel puffed rice and chocolate with sprinkles. If you ask me, I can't think of a better duo. What makes it even better is that they both compliment each other beautifully.
- Nostalgia - If you made the classic Rice Krispie bars at school when you were a kid, you'll almost certainly have nostalgia for a recipe like this. I do and I still enjoy making them like it's the first time. This also applies to my vegan raspberry crumble oatmeal bars and my vegan pudding cake.
- Easy to Make - Making these krispie bars is really easy. All you need to do is heat the chocolate caramel mixture in a pan, add it to the puffed rice, pour the mixture into a prepared tin, chill and finally make the chocolate topping.
- Allergy Friendly & Plant Based - This vegan salted caramel rice krispie treats bars recipe is fully vegan, gluten free and dairy free.
Ingredient Notes
- Vegan Condensed Milk - This is the ingredient that gives the bars their delicious caramel taste. Without it, they'd just be the usual chocolate puffed rice bars. Make sure you don't leave it out!
- Dairy-Free Chocolate - The chocolate will be used for both the filling and the topping (melted both times). Make sure that you buy baking-specific vegan chocolate as this will melt easier than things such as, chocolate chips which can become a little clumpy.
- Dairy-Free Butter - Adding vegan butter to the caramel mixture is a personal preference of mine. The buttery taste really does uplift the caramel flavors and gives the bars another delicious dimension.
- Puffed Rice - This is naturally gluten-free and vegan but companies sometimes add animal-derived products to theirs. Be sure to check. I also used this in my vegan biscoff caramel bars and my vegan rocky road bars.
- Vegan Sprinkles - Although these are optional, I like to add a bit of colour to the bars and they make a nice finishing touch.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you can find vegan condensed milk inside a store near you, no worries at all. You can make a homemade caramel sauce instead. My vegan dulce de leche caramel which is another great caramel option and a great alternative. Just make sure that you use the same amount as the recommended amount of condensed milk.
- For those of you that prefer to have less chocolate on your desserts, you can leave out the topping if you wish. The bars taste great on their own and this is definitely an option. However, I still recommend that you add chocolate to the caramel mixture for the 'ultimate bar consistency'.
How To Make Salted Caramel Rice Krispie Treats
For the full method, please refer to the recipe card at the bottom of this post.
1: Line a baking tray with parchment paper. Set aside.
2: Make the caramel chocolate mixture inside a pot until it thickens.
3: Pour the puffed rice into a medium bowl and mix in the caramel sauce until the puffed rice is brown and fully covered. Press it firmly into the base of the baking tin. Place your base in the fridge for 30 minutes to set.
4: Melt the rest of the chocolate using the double boiling method.
5: Pour the chocolate it over the puffed rice layer and allow it to set at room temperature. Add vegan sprinkles if desired.
Expert Tips
You can freeze these treats - It's super easy to freeze these rice krispie treats. When layering the bars inside the freezer, separate them with parchment paper so that they don't stick together. Eat within 1 month. Allow them to thaw at room temperature for 45 minutes, then serve.
Press the puffed rice mixture tightly - If you don't press the puffed rice into the baking tin tightly, the bars can crumble as a consequence. Try pressing the puffed rice mixture with the flat bottom of a glass in order to pack it in as tightly as possible.
Recipe FAQs
If you overheat the chocolate caramel mixture this can cause the bars to become hard and unappetizing.
Make sure that your puffed rice is fresh and not stale. Stale puffed rice is chewier and it has usually lost some of its crisp.
If the ratio between the chocolate and the caramel is correct, the rice crispy treats shouldn't be too sticky.
Store these bars inside the fridge for up to 5 days inside an airtight container.
More Vegan Caramel Recipes
If you tried this Salted Caramel Rice Krispie Treats Bars Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Salted Caramel Rice Krispie Treats Bars (Vegan)
Ingredients
For the crispy bars:
- 350 g vegan condensed milk
- 120 g dairy-free chocolate melted
- 150 g dairy-free butter melted
- 220 g puffed rice
Chocolate topping:
- 450 g dairy-free chocolate melted
- 100 ml dairy-free single cream
- vegan sprinkles optional
Instructions
Preparation:
- Line a 9 x 9 inch square baking tray with parchment paper. Set aside.
Making the caramel:
- Melt the initial 120g chocolate.
- To a medium saucepan, add the vegan condensed milk, melted vegan butter and melted chocolate. Mix for roughly 5 minutes over a medium-high heat. It should become thick and runny like ordinary caramel. Cook for a further minute or so if you'd like it even thicker.
Assembling the crispy bars:
- Pour the puffed rice into a medium bowl. Next, pour over the caramel sauce until the puffed rice is fully covered. It should be sticky and brown. Press it firmly into the base of the prepared baking tin. I like to use the bottom of a glass.
- Place the caramel puffed rice base into the refrigerator for 25-30 minutes to set.
- Once the base is almost set, melt the remaining 450g chocolate using the double boiling method. You can also melt it another way but I find double boiling the best for not burning the chocolate.
- Stir the dairy-free single cream into the chocolate.
- Pour the chocolate mixture over the base and allow it to set at room temperature. I also added vegan sprinkles. As soon as the topping has firmed, slice.
Video
Notes
- It's super easy to freeze these rice krispie treats. When layering the bars inside the freezer, separate them with parchment paper so that they don't stick together. Eat within 1 month. Allow them to thaw at room temperature for 45 minutes, then serve.
- If you don't press the puffed rice into the baking tin tightly, the bars can crumble as a consequence. Try pressing the puffed rice mixture with the flat bottom of a glass in order to pack it in as tightly as possible.
Jen says
Absolutely love these!
Vegan Treats Blogger says
Thanks, Jen 🙂