Birthday Cake Rice Krispie Treats

Anyone else absolutely love rice krispie treats when you were little? They were the ultimate dessert and I love anytime anyone would jazz them up and do something a little different…you know, like adding peanut butter, chocolate or even butterscotch chips. In fact, remember when I made my peanut butter rice krispie treats a few years back? SO DANG GOOD.

Today I’m sharing my latest and greatest version of a rice krispie treat. They’re made with brown rice krispies, no marshmallows (!!!) naturally sweetened with pure maple syrup, speckled with sprinkles and drizzled with a white chocolate glaze for the ultimate treat. I hope you LOVE these!

healthy birthday cake rice krispie treats in a stack

Ingredients in healthy birthday cake rice krispie treats

The base of these gluten free birthday cake rice krispie treats is just 5 simple ingredients to keep them perfectly sweet, easy and incredibly delicious. Here’s what you’ll need:

  • Cashew butter: be sure to use an all natural, creamy cashew butter. You can also use a different nut butter or tahini, but I like using cashew butter because it’s relatively neutral in flavor.
  • Maple syrup: we’re sweetening these birthday cake rice krispies with pure maple syrup. You can also use honey or brown rice syrup if you’d like.
  • Coconut oil: you’ll need a bit of 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 flavor.
  • Salt: you’ll just need a pinch if your cashew butter isn’t already salted.
  • Crispy brown rice cereal: note that traditional Rice Krispies cereal is not certified gluten-free, so be sure to check your box and use a brown rice krispies cereal alternative that’s gluten free if need be.
  • Rainbow sprinkles: to make these birthday cake flavored! I like to use this all natural brand but this one is another great all natural sprinkles brand.
  • White chocolate chips: you’ll just need a couple tablespoons of white chocolate chips for the drizzle. YUM.

healthy birthday cake rice krispie treats on a grey board

How to make gluten free rice krispie treats without marshmallows

  1. Line an 8×8 inch pan with parchment paper. Set aside.
  2. Place a medium pot over low heat and add in cashew butter, coconut oil, maple syrup and vanilla extract. Mix until smooth and well combined, about 1 minute.
  3. Next add in crispy brown rice cereal; stir until combined and cereal is completely coated. Pour into the prepared pan, and use a spatula to flatten the top so it is even.
  4. Next make the white chocolate drizzle topping by adding white chocolate chips and coconut oil to a microwave safe bowl. Microwave on high in 30 second intervals, stirring in-between, until chocolate is completely melted. You can also melt the chocolate in a small saucepan over very low heat if you prefer. Drizzle melted white chocolate over the bars and evenly sprinkle with 1 tablespoon sprinkles.
  5. Place the pan in the freezer for 20-30 minutes or until the bars are completely cool and the white chocolate drizzle has solidified. Cut into 16 bars and enjoy!

gluten free birthday cake rice krispie treats in a stack

Optional swaps in these birthday cake rice krispie treats

  • Feel free to use peanut, tahini, almond or sunflower butter in place of the cashew butter. Cashew butter has the most neutral flavor but any of these should work okay.
  • Instead of coconut oil, you may use melted butter or vegan butter.
  • Feel free to use honey or brown rice syrup instead of maple syrup.
  • To make dairy free: simply skip the white chocolate drizzle (they’ll still be delicious!)

How to store birthday cake rice krispie treats

  1. In the fridge: Store these bars covered in the fridge for up to 1 week. When you’re ready to eat them, just let them come to room temp for about 5 minutes so that they soften a bit.
  2. In the freezer: yes, you can freeze this birthday cake krispie treats! Place them in the freezer for up to 2 months in an airtight container. I’d recommend separating the bars with parchment wax paper as well. When you’re ready to eat them, let the bars thaw in the fridge and then bring them to room temp as described above.

no bake birthday cake rice krispie treat with a bite taken out

AK Birthday Cake Week Giveaway

As always we’ll be hosting a fun giveaway to win a $200 gift card to Williams & Sonoma so you can stock up on baking supplies/pans or whatever your heart desires. PLUS the chance to get a bonus birthday cake recipe! To enter the gift card giveaway:

  1. Share a photo of your AK birthday cake themed recipes in-feed on Instagram or in our Facebook Group with the hashtag #AKBdayCakeWeek. Please note your profile must be public so that we can see your creations.
  2. The more you share by Sunday, 9/27, the greater your chance of winning!
  3. Winner will be announced on IG stories and in our FB group on Monday, 9/28. USA only, 18 or older to enter.

Bonus Birthday Cake Recipe

Want to get early access to our bonus birthday cake recipe? Head to this post and enter your email at the bottom to get it straight to your inbox at the end of AK Birthday Cake Week!

I hope you love these easy no bake birthday cake rice krispie treats! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!

Birthday Cake Rice Krispie Treats

Prep Time 45 minutes

Total Time 45 minutes

Amazing healthy birthday cake rice krispie treats made with creamy cashew butter, brown rice krispies, festive sprinkles and a drizzle of delicious white chocolate. These gluten free birthday cake rice krispies are simple to make and perfect for birthdays and holidays!

  • 3/4 cup natural creamy cashew butter
  • 1/3 cup pure maple syrup
  • 2 tablespoons virgin coconut oil
  • 1 teaspoon vanilla extract
  • pinch of salt (if your cashew butter isn’t already salted)
  • 2 1/2-3 cups crispy brown rice cereal*
  • cup rainbow sprinkles
  • For the white chocolate drizzle:
  • 2-3 tablespoons white chocolate chips*
  • 1-2 teaspoons coconut oil
  • To garnish:
  • 1 tablespoon rainbow sprinkles
  1. Line an 8×8 inch pan with parchment paper. Set aside.

  2. Place a medium pot over low heat and add in cashew butter, coconut oil, maple syrup and vanilla extract. Mix until smooth and well combined, about 1 minute.

  3. Next add in crispy brown rice cereal; stir until combined and cereal is completely coated. Pour into the prepared pan, and use a spatula to flatten the top so it is even.

  4. Next make the white chocolate drizzle topping by adding white chocolate chips and coconut oil to a microwave safe bowl. Microwave on high in 30 second intervals, stirring in-between, until chocolate is completely melted. You can also melt the chocolate in a small saucepan over very low heat if you prefer. Drizzle melted white chocolate over the bars and evenly sprinkle with 1 tablespoon sprinkles.

  5. Place the pan in the freezer for 20-30 minutes or until the bars are completely cool and the white chocolate drizzle has solidified. Cut into 16 bars and enjoy!

  6. Bars should be kept covered in the fridge and will stay good for up to 1 week. Take bars out 5 minutes before you are ready to serve to ensure they aren’t too crunchy! They soften up at room temp.

Note that traditional Rice Krispies cereal is not certified gluten-free, so be sure to check your box and use a brown rice krispies cereal alternative that’s gluten free if need be.

Feel free to use peanut, tahini, almond or sunflower butter in place of the cashew butter.

Instead of coconut oil, you may use butter or vegan butter.

Feel free to use honey or brown rice syrup instead of maple syrup.

To keep dairy free: simply leave off the white chocolate drizzle.

To freeze: place bars in the freezer for up to 2 months in an airtight container. I’d recommend separating the bars with parchment wax paper as well. When you’re ready to eat them, let the bars thaw in the fridge and then bring them to room temp.

Nutrition

Servings: 16 bars

Serving size: 1 rice krispie treat

Calories: 157kcal

Fat: 9.8g

Saturated fat: 3.9g

Carbohydrates: 16.7g

Fiber: 0.4g

Sugar: 8.2g

Protein: 2.6g

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