Vegan Halloween Peanut Butter Rice Crispy Treats - Two Versions: Chocolate & Ghost Frosting (GF)

Treat #3 of 3 Halloween treats featured in my Minimalist Halloween Series video.

Prep Time: 20 minutes (plus 1 hour total freezing time)

Cook Time: 0 minutes

Total Time: 1 hour and 20 minutes

Yield: 9 to 12 rice crispy treats


Rice Crispy Treats

  • 1 cup peanut butter

  • 1/4 cup brown rice syrup or maple syrup

  • 1 tsp. vanilla extract

  • 2 tbsp. flaxseed meal (optional)

  • 3 cups brown rice crispy cereal (substitute regular rice crispy cereal)

Version 1 Topping: Chocolate

  • 1 cup chopped semi-sweet baking chocolate or chocolate chips

  • 1 tbsp. sprinkles

Version 2 Topping: Ghost Frosting

  • 1 tbsp. softened vegan butter (substitute coconut oil)

  • 1 tsp. vanilla extract

  • 3 cups powdered sugar + more if needed

  • 1/2 to 1 tbsp. unsweetened almond milk + more if needed

  • 18 chocolate chips for nine bars or 24 chocolate chips for 12 bars


Rice Crispy Treats

  1. In a big mixing bowl mix together the peanut butter, syrup, vanilla extract, and flaxseed meal.

  2. Fold in the rice crispy cereal till distributed thoroughly.

  3. Spread the mixture evenly into an 8" x 8" pan pressing it down compactly into the pan.

  4. Freeze for at least 30 minutes before cutting.

Notes: If you're using maple syrup instead of brown rice syrup please note that maple syrup is thinner and melts much faster so make sure to serve these right before eating to prevent collapsing.

Version 1 Topping: Chocolate

  1. Chop 1 cups worth of baking chocolate if not using chocolate chips. Melt the the chocolate in the microwave at 10 second intervals just till melted through making sure to mix in between each interval to prevent from burning.

  2. Once melted, let cool for just about 5 minutes before topping so as not to melt the peanut butter and syrup in the rice crispy treats.

  3. Top the rice crispy treats with the melted chocolate. You can decorate it however you want (drizzle it on, spread a layer over a whole rice crispy treat bar, spread on only half a rice crispy treat bar, etc.)

  4. Sprinkle on the Halloween Sprinkles. (I used nonpareils.)

  5. Freeze again for 30 more minutes before serving.

Version 1 Topping: Chocolate

  1. Mix the softened vegan butter and vanilla extract together.

  2. Add in the powdered sugar and mix till combined.

  3. Add in 1/2 tbsp. of unsweetened almond milk and mix till smooth and spreadable, making sure it's not too thin and not too thick. If it's too thick add a little bit more of almond milk at a time. If you end up adding too much almond milk and the consistency is too thin just add a little more powdered sugar at a time.

  4. Spread over the rice crispy treat bars.

  5. Add 2 chocolate chips on each bar to form the ghost eyes.

  6. Freeze again for 30 more minutes before serving.

Written recipe for treat #1 - Vegan Halloween Confetti Cookies

Written recipe for treat #2 - Vegan Pumpkin Pecan Brownies


Snap a photo and tag me on Instagram @samanthasambile and hashtag #eatwithsamsam. I'd love to see your creations!

Also, comment below to let me know how yours came out!