Salted Caramel Crispy Rice Treats

A classic treat made with a twist! A no-bake, simple recipe made with our sprouted gluten-free Brown Rice Crisps cereal. Double the recipe, they won’t last long!

Yield: 16 squares


Nonstick spray
1 box One Degree Organics Sprouted Brown Rice Crisps
1 stick vegan buttery spread (we used Earth Balance)
1/2 cup dark brown sugar
1/4 cup coconut cream
1 tsp fresh lemon juice
1 teaspoon flaky sea salt, such as Maldon, plus more for sprinkling
1 bag vegan mini marshmallows (we used Dandies)

Caramel Topping:
1 cup sugar
1/4 cup water
1/4 tsp fresh lemon juice


Spray an 8-inch square pan with nonstick spray. Pour cereal into a large bowl and set aside.

Melt the buttery spread in a medium saucepan over medium heat. Add brown sugar, coconut cream and lemon juice. Bring to a boil, reduce heat and simmer until lightly thickened, approximately 7 minutes. Add salt and marshmallows and stir until melted and mixture is smooth.

Pour over cereal and quickly stir to combine. Transfer to prepared pan and press down until top is smooth. Set aside.

To make the caramel garnish, place all ingredients in a small, heavy bottomed saucepan and bring to a boil. Reduce heat to medium-low and continue cooking until the mixture start to color, brushing down the edges of the pan with a wet pastry brush from time to time. Swirl the pan to ensure sugar caramelizes evenly. Cook until medium amber in color. Cool slightly before drizzling over squares. Immediately sprinkle with more flaky salt. Once caramel has hardened, cut into 16 squares.

Note that there will be extra caramel, which you can drizzle over parchment and use to garnish desserts.