Anyone else absolutely LOVE rice krispie treats when you were little? They were the ultimate dessert, and I love it 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 almost 10 years ago? SO DANG GOOD.
Today, I’m reminding you of my extra special birthday cake rice krispie treats because there’s always something to celebrate. Don’t you think? They’re made with brown rice krispies, no marshmallows (!!!), and are naturally sweetened with pure maple syrup, speckled with sprinkles, and drizzled with a white chocolate glaze. Gluten-free and vegan friendly, and so fun to make with the kiddos.
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 and bursting with birthday cake flavor. Here’s what you’ll need:
- Cashew butter: be sure to use an all natural, creamy cashew butter. I like using cashew butter because it’s relatively neutral in flavor. This is what holds the bars together without any mini marshmallows!
- 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.
- 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.
Optional ingredient swaps
There are a few recipe substitutions you can make that will still give you delicious treat!
- For the nut butter: feel free to use peanut, tahini, almond or sunflower butter in place of the cashew butter.
- For the coconut oil: you may use melted butter or vegan butter.
- For the sweetener: honey or brown rice syrup would also work!
Can I make them vegan?
Yes! Simply skip the white chocolate drizzle (they’ll still be delicious!) and they will be vegan and dairy-free.
Birthday cake rice krispies in 4 steps
- Mix the wet ingredients. Stir together the cashew butter, coconut oil, maple syrup, and vanilla in a medium pot over low heat until smooth.
- Mix & shape the bars. Fold the crispy rice cereal and sprinkles into the wet ingredients, and stir until the cereal is completely coated. Pour the mixture into an 8×8 inch pan lined with parchment paper and evenly flatten the top with a spatula.
- Drizzle the up. Melt the white chocolate chips with coconut oil in a microwave-safe bowl or saucepan, then drizzle it over the bars and top with more sprinkles.
- Freeze, cut & devour. Place the pan in the freezer for 20-30 minutes or until the white chocolate drizzle has solidified. Cut into bars and enjoy!
Storing & freezing tips
- To store: 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.
- To freeze: 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 temperature as described above.
More no bake treats you’ll love
Get all of my no bake desserts here!
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!
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Birthday Cake Rice Krispie Treats (gluten-free)
Amazing no bake birthday cake rice krispie treats made with creamy cashew butter, brown rice krispies, festive sprinkles, and a drizzle of delicious white chocolate. No marshmallows required! These gluten-free birthday cake rice krispies are simple to make and perfect for celebrating or your weekday sweet treat.
Ingredients
- ¾ cup natural creamy cashew butter
- ⅓ 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 ½-3 cups crispy brown rice cereal*
- ⅓ 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
Instructions
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Line an 8×8 inch pan with parchment paper. Set aside.
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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.
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Next add in crispy brown rice cereal and sprinkles; 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.
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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.
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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!
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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.
Recipe Notes
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
Serving: 1rice krispie treatCalories: 157calCarbohydrates: 16.7gProtein: 2.6gFat: 9.8gSaturated Fat: 3.9gFiber: 0.4gSugar: 8.2g
This post was originally published on September 18th, 2020, and republished on August 6th, 2025.
