Vegan Protein Rice Crispy Bars (Gluten-Free)

Easy and fun to make sticky marshmallow rice crispy bars with only a handful of ingredients and with added vanilla protein. These bars make a great grab and go snack or as something sweet with a cup of tea.

I have not had a rice crispy bar for years and I thought it was about time to change that. I used to love the sweet and sugary snack bars that also had a layer of white chocolate at the bottom, although they were VERY sweet. Now, I don’t think I could stomach them. But the idea of marshmallows and rice crispies really appeals to me still, so I started experimenting with these Vegan Protein Rice Crispy Bars.

I used to have images in my head of scarily hot and bubbly marshmallow sticking to every surface it touched, but I can safely say that these rice crispy bars are not at all like that. Yes, the marshmallow is sticky and hot, but with a few tools, it’s so easy and fun:

• A non-stick saucepan: this makes sure the sticky mix melts evenly and won’t burn on the bottom.
• A spatula: stir the mix with a rubber spatula rather than a wooden or metal spoon which will stick more.
• A parchment-lined tin: just as with any other bake, allow these bars to cool in a greased parchment lined tin and they don’t stick.

The ingredients for these Vegan Protein Rice Crispy Bars are so simple which makes these even better as you can just get up and make them! Plus, did I mention these are no-bake, too, so you don’t have to switch on the oven.

• Vegan butter: this works better than coconut oil or vegan margarine spread in terms of texture and taste, so this is what I recommend making these bars with.
• Vegan marshmallows: there are now a few different vegan marshmallows on the market now in the UK so pick your favourite. I also went for just the white one, but you could use pink marshmallows, too.
• Rice crispies: essential! Or brown rice puffs, watch out for all the added sugars in the cereals.
• Vanilla protein powder: this adds the protein element to the bars. I wanted to add this as the flavour is great and it adds a lovely texture, too. You could also experiment with other flavours of protein powder, too. If you don’t want to use protein powder, see notes below. I love the Vegan Vanilla Protein Powder from Awesome Supplements and you can save 10% with code NOURISHINGAMY10 (not affiliate but I love them).
• Dark chocolate: this is just for the topping and I think it makes these bars even more fun, but you can skip this step.
• Sprinkles: these are another fun element and makes them even better to make with children.

That’s all there is to it! Melt the butter and marshmallows together until fully melted and they have become a fluffy smooth mix. Stir into the rice crispies and protein powder and then work with your hands, once it’s cooled down slightly. Press the Vegan Protein Rice Crispy Bar mix into the tin and allow to cool fully in the fridge. Slice and drizzle with chocolate!

These Vegan Protein Rice Crispy Bars are light and airy thanks to the puffed cereal and they are sticky, sweet and chewy from the marshmallow mix. No-bake, vegan and gluten-free, these are a great snack to have on hand for when hunger strikes and I also love one with a cup of tea in the afternoon. It’s really like going back to my childhood without so much of a sugar high!

If you are looking for more sweet snack recipes, how about my:

• Banana Chocolate Chip Blondies
• Peanut Butter Protein Cookie Cups
• Chocolate Peanut Butter Gummy Bear Rocky Roads
• Chocolate Pumpkin Swirl Brownies
• Coconut Vanilla Flapjack

Vegan Protein Rice Crispy Bars (Gluten-Free)

• Servings: 12
• Time: 15 minutes plus cooling
• Difficulty: easy
• Print

Easy and fun to make sticky marshmallow rice crispy bars with only a handful of ingredients and with added vanilla protein. These bars make a great grab and go snack or as something sweet with a cup of tea.

Ingredients

• 40g vegan butter
• 250g vegan marshmallows
• 120g rice crispies
• 25g vanilla protein powder*
• 50g dark chocolate
• Sprinkles

Directions

1. Grease and line an 8-inch tin with parchment paper.
2. Chop the butter small and add to a non-stick saucepan. Cut any large marshmallows into small pieces and add to the saucepan.
3. Warm the pan over a medium-high heat and keep stirring with a non-stick spatula until a thick and sticky mix forms, with no lumps.
4. Stir together the rice crispies and protein powder in a large mixing bowl and pour in the hot marshmallow mix. Stir together with the spatula and then carefully use your hands to bring the mix together fully (it will be warm).
5. Transfer the mix to the lined tin and press down firmly to form an even layer. Place in the fridge for 20-30 minutes until set.
6. Meanwhile, melt the chocolate. Remove the marshmallow rice crispy block from the tin and use a sharp knife to cut into 12 bars.
7. Drizzle with the melted chocolate and top with sprinkles, if desired. Set in the fridge for 10-20 minutes.
8. Store in an airtight container for up to 1 week.
Notes: *if you are not using protein powder, add around 25-50g more rice crispies.

Let me know what you think of these tasty Vegan Protein Rice Crispy Bars in the comments below and if you make them, please tag me in your bars! I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With rice crispy love x