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Rice Crispy Treats without butter?

Coffee and Choco Aug 1, 2010 12:18 AM

I am trying to think how important butter is in these treats. What would happen if you made it without butter? What would be a good substitute for it?

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  1. monku RE: Coffee and Choco Aug 1, 2010 06:31 AM

    Without some kind of oil it would be too sticky and probably stick to your pot.
    Margarine, peanut butter or PAM.

    1. l
      LJS RE: Coffee and Choco Aug 1, 2010 11:44 AM

      I am pretty sure the original "recipe" called for margarine: life was like that back then!

      1 Reply
      1. re: LJS
        Florida Hound RE: LJS Apr 7, 2014 07:34 PM

        As a matter of fact, we use the "original recipe," and it has a picture of Howdy Doody on it. It calls for "3/4 cup butter or margarine." Just can't get too far from that butter, I guess.

      2. ipsedixit RE: Coffee and Choco Aug 1, 2010 12:03 PM

        I've used a combination of maple syrup and peanut butter in place of butter.

        1 Reply
        1. re: ipsedixit
          tenacity RE: ipsedixit Apr 7, 2014 03:34 PM

          Love this idea!

        2. monku RE: Coffee and Choco Aug 1, 2010 01:19 PM

          Even the recipe using Marshmallow Fluff calls for butter or margarine.
          You worried about calories or what?

          1. b
            bluemoon4515 RE: Coffee and Choco Aug 1, 2010 02:07 PM

            They wouldn't taste as good. Unimaginable in my house!

            1. m
              modthyrth RE: Coffee and Choco Aug 1, 2010 09:13 PM

              Cake decorators do that when they need very sturdy sculpted (but edible) pieces for elaborate cakes. It's just harder (both to make, and to eat).

              1. danna RE: Coffee and Choco Aug 2, 2010 07:52 AM

                I halve the butter when I make them. It works fine. But I suspect zero butter would be problematic, though, from a stickness perspective, and also I think you'd miss that hint of butter flavor.

                1. darklyglimmer RE: Coffee and Choco Aug 2, 2010 08:11 AM

                  By total coincidence, I just made the Do-It-Yourself Power Bars from Heidi Swanson's Super Natural Cooking last night and found them a lot more satisfying than I expected to. Despite the name, they're basically fancied-up rice crispy treats, and they're vegan. So: no butter. The binding is brown rice syrup with a little extra added sugar, and she uses virgin coconut oil, which is solid at room temp, for the fat.

                  Here's a very similar recipe from her website. The one from the cookbook uses dried cranberries, crystallized ginger and walnuts instead of the espresso, pecans and almonds.


                  6 Replies
                  1. re: darklyglimmer
                    danna RE: darklyglimmer Aug 2, 2010 09:05 AM

                    sounds tasty, but I don't see how you could really call them DIY PowerBars since PowerBars have 9 grams of soy protein and these don't have any complete protein sources, and unless I'm mistaken, the incomplete proteins (nuts and rice) aren't complementary.

                    1. re: danna
                      darklyglimmer RE: danna Aug 2, 2010 10:08 AM

                      Just telling you what the recipe was called - Swanson's words, not mine.

                      1. re: darklyglimmer
                        danna RE: darklyglimmer Aug 2, 2010 11:00 AM

                        sorry, by "you" I meant the collective you, not you personally ;-)

                        1. re: danna
                          darklyglimmer RE: danna Aug 2, 2010 11:11 AM

                          Not a problem, I was just clarifying! And FWIW, they *were* tasty.


                      2. re: danna
                        ipsedixit RE: danna Aug 2, 2010 10:28 AM


                        You're gettng caught up in the trademarked brandname "PowerBars" versus the generic term "power bar".

                        The DIY recipe by Swanson is the latter, not the former. If it were the former, Swanson would be looking at a trademark suit from Nestlé.

                      3. re: darklyglimmer
                        mtomto RE: darklyglimmer Aug 6, 2010 03:51 AM

                        THANKS for this and that site!

                        Anyone else have a kicked up Adult version of the RKT?

                      4. ipsedixit RE: Coffee and Choco Aug 2, 2010 09:07 AM

                        Ok, if you get really desparate, get yourself some "I believe it's not butter".

                        1. Coffee and Choco RE: Coffee and Choco Aug 3, 2010 05:11 PM

                          I am in Asia right now, and it is very difficult to find butter or margarine. So I was hoping to make it with veg oil. Would it work?

                          3 Replies
                          1. re: Coffee and Choco
                            monku RE: Coffee and Choco Aug 3, 2010 07:11 PM

                            Marshmallows are available in Asia?
                            Sure vegetable oil would work.

                            1. re: Coffee and Choco
                              junglekitte RE: Coffee and Choco Aug 3, 2010 07:34 PM

                              no butter in asia but they have marshmallows? :O veg oil would work i assume but the flavor would definitely be lacking imo.

                              1. re: Coffee and Choco
                                Emme RE: Coffee and Choco Aug 6, 2010 12:19 AM

                                you could also try a combo of oils like veg and peanut or coconut for a different twist...

                              2. t
                                thursday RE: Coffee and Choco Aug 6, 2010 01:20 PM

                                I've made them subbing in peanut butter for the butter - add some dried strawberries and you have what's essentially a sweet PB&J... You have to use all natural peanut butter, though, as the stuff with additives melts and reforms strangely, tasting greasy in spots. I haven't tried it, but I imagine almond or any other similar butter would work as well to give you a shot of protein. I've also heard you can sub in Nutella, which sounds fantastic...

                                When I was trying to eat fat-free, I used to make single-serving sizes of RKT by spraying a bowl with Pam, melting the marshmallows in it in the microwave, and quickly adding the rice krispies, so it is doable - but honestly the taste was a bit blah, the result a giant blob that hardened to inedible in minutes, so the trick was how to time letting it cool enough to shove the whole thing in my mouth before letting it cool too long where it became a rock... Not really worth it and not really doable in a full batch size unless you have a group of hungry sugar-fiends willing to hover over you in the kitchen ready to pounce...

                                1 Reply
                                1. re: thursday
                                  smiligrl RE: thursday May 4, 2014 11:11 AM

                                  My sister in law and I are throwing a PB&J themed engagement party for her sister and fiance. I have been struggling to figure out how to make a RKT cake(found a recipe) that is dairy free and PB&J. This helped so much. Thank you.

                                2. tenacity RE: Coffee and Choco Apr 7, 2014 03:36 PM

                                  Thanks for the thread - as much as I LOVE rice krispie treats with copious butter (sometimes brown butter!), I also love them as portable race snacks for ultramarathons. The fat slows down digestion, so having very little or even no fat is sometimes a good thing.

                                  So I might try the maple syrup & peanut butter version, and cut down the PB until it still works but barely. Or just coconut oil or MCT oil which can be burned quickly unlike other fats. Hmm.... brain is churning.

                                  That said, if I really want rice treats without fat while running I should just make musabi. :-)

                                  3 Replies
                                  1. re: tenacity
                                    adirunner RE: tenacity Apr 7, 2014 05:46 PM

                                    I never thought of rice krispies treats for ultras! Have you tried this during summer? If so, are they a gloppy, melty mess or do they hold pretty well?

                                    1. re: adirunner
                                      tenacity RE: adirunner Apr 7, 2014 06:23 PM

                                      I have only had the packaged ones at ultras and they seem fine but I know they are lower fat than homemade....

                                      1. re: tenacity
                                        adirunner RE: tenacity Apr 7, 2014 06:32 PM

                                        Okay, thanks. I actually do better with more fat and less sugar, so homemade (with the peanut/almond butter addition) may be the way to go.

                                  2. i
                                    iyc_nyc RE: Coffee and Choco Apr 7, 2014 05:56 PM

                                    Echoing parts of what others have suggested below, I've made oat bars (i.e., oats being the main event, as opposed to rice crispies) with a combo of natural PB, honey, and coconut oil - no butter. You need to chill them in the fridge -works perfectly. Try pouring some chocolate sauce on top (cocoa melted in coconut oil and some honey).

                                    1. greygarious RE: Coffee and Choco Apr 7, 2014 10:59 PM

                                      I make, and prefer, them with virgin coconut oil. With that slight coconut flavor, I like to add Trader Joe's freeze-dried banana chips, but any freeze-dried fruit would work equally well. Plain dried too, but you'll sacrifice texture.

                                      1. OCEllen RE: Coffee and Choco May 4, 2014 12:21 PM

                                        Coconut oil would be perfect!

                                        1. sunshine842 RE: Coffee and Choco May 4, 2014 02:27 PM

                                          back in the NoFatEighties, there was a recipe for Krispie Treats made wtih Molly McButter (do they even make that stuff any more?)

                                          They were insanely sticky and tasted like chemicas, but they were fat-free.

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