These chocolate dipped no bake rice krispie cookies are dairy-free friendly, vegan-friendly, and pack all the nutty deliciousness of your fall-favorite pecan pies! Plus, they make excellent edible gifts as Christmas treats.
I’m not partial to any one type of cookie; I love ’em all (just check out my archive of cookies and bar recipes for evidence!). I love making them and sharing those little morsels of deliciousness around.
Whoever invented cookies had the right idea in mind – lots of love and joy packed into bite-sized treats; it should be cookie and candy season all year round in my opinion, not just during the holidays.
No bake rice krispie cookies
These No Bake Rice Krispie Cookies are right up there with the best of them! They are made with rice krispies so they are simple and no bake (just like these Mars bar slices and these brown butter rice krispie treats), but they also pack all the indulgent flavor of pecan pie!
While these rice krispie cookies are incredibly easy to make, they do need some (adult) supervision. You’ll be making piping hot butterscotch sauce which is that rich, decadent, delicious filling that everyone loves in pecan pies (and pecan pie bars!), and it’ll also be the base for these cookies.
So to make sure you get perfect results every time, I highly recommend that you use a sugar thermometer. A thermometer takes out all the guesswork and lets you know when everything’s perfect (a little too aggressively if you ask me, with that loud and annoying beep!).
A sugar thermometer is your friend!
The thermometer that I use for most everything I do is the one linked here. I absolutely love it and it has lasted me a long time with A LOT of use. Another great and affordable thermometer if you don’t plan on using one regularly is this one right here – I used something similar to this for years, just as a candy thermometer.
Besides, a thermometer can be used not just for cooking candy like we are doing here, but also as a meat thermometer too (to ensure perfectly cooked meat with an optimal internal temp.), so it really is a small but very useful investment.
Along with a kitchen scale as well (cups and spoons are just not your friends when it comes to baking, as I talk about in my measurement conversions chart for recipes).
The butterscotch sauce here is heated to a very hot 240°F and mixed with pecans. Once it cools down to a still very hot 180°F, the rice krispies are added and mixed, and then portioned and rolled into balls.
Mixing in the rice krispies will cool down the mixture more so that you can handle the mix without any issues, but you still have to work quickly to roll the mix into balls before the butterscotch sauce hardens into a toffee.
How to make these rice krispie cookies dairy free and vegan
Another great thing about these no bake rice krispie cookies is that this recipe is dairy-free friendly and also vegan friendly.
Simply use coconut cream instead of whipping cream, and use dairy free chocolate to dip them in so that they are both dairy-free and vegan.
These cookies are some of my Thanksgiving favorites, along with this butter pecan cake, crustless pumpkin pie, and pumpkin roll cake that I make almost every year!
Plus these no bake rice krispie cookies make excellent gifts for the holiday season too.
Recipe
No bake Rice Krispie Cookies (Pecan Pie Flavored)
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
- 200 g brown sugar 1 cup
- 60 mL water ¼ cup
- ½ tsp salt
- 1 tbsp corn syrup optional
- 240 mL heavy cream (35% fat) 1 cup (or coconut milk for a vegan version)
- ½ cup chopped pecans
- 2 cups rice krispie cereal or any puffed rice cereal
- 226 g semisweet chocolate chips melted (vegan chocolate for a dairy-free, vegan version)
- Sea salt flakes to top
Instructions:
- Place the first 4 ingredients in a saucepan and heat over medium-high heat, while stirring to melt the sugar.200 g brown sugar, 60 mL water, ½ tsp salt, 1 tbsp corn syrup
- Bring to a boil and let it thicken over medium heat, for about 5 minutes.
- Add the cream and mix it in until completely incorporated.240 mL heavy cream (35% fat)
- Bring the mix back to a boil and place a candy thermometer in the mix. Let the sugar syrup cook until it reaches 250°F / 120°C.
- Remove from the heat and mix in the pecans and let it cool down to about 180°F / 82°C.½ cup chopped pecans
- Add the rice krispie cereal next, and mix gently to mix the cereal through. Be careful not to crush the puffed rice.2 cups rice krispie cereal
- Using a cookie scoop, scoop equal portions of the butterscotch chocolate cookie mix onto a parchment paper-lined tray. Before the cookies set, roll them firmly into balls.
- Let the cookies cool down and harden completely.
- Dip each of the cooled cookie in melted chocolate and sprinkle sea salt before the chocolate sets. (Place the pecan pie cookies on parchment paper until the chocolate sets).226 g semisweet chocolate chips, Sea salt flakes
- Store in an air-tight container until you’re ready to serve.
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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