Chocolate Covered Rice Krispy Treats (Print Version)

Enjoy crispy cereal, soft marshmallow, and rich chocolate with colorful sprinkles. A delightful crunch and melt, ideal for any gathering.

# Components:

→ Base

01 - 6 tablespoons unsalted butter, plus extra for greasing
02 - 1 package (10 ounces) mini marshmallows
03 - 6 cups Rice Krispies cereal
04 - 1/4 teaspoon fine sea salt

→ Chocolate Topping

05 - 1 1/2 cups semisweet or dark chocolate chips
06 - 1 teaspoon vegetable oil or coconut oil

→ Garnish

07 - 2 tablespoons rainbow sprinkles or chopped nuts

# Preparation Steps:

01 - Lightly grease an 8x8-inch or 9x9-inch square baking pan with butter.
02 - In a large saucepan over low heat, melt the butter, stirring constantly to prevent browning.
03 - Add mini marshmallows and continue stirring until completely melted and smooth.
04 - Remove from heat and stir in sea salt.
05 - Add Rice Krispies cereal and gently fold with a spatula until evenly coated.
06 - Transfer the mixture to the prepared pan. Using a buttered spatula or hands, press the mixture evenly and firmly into the pan.
07 - Let sit at room temperature for about 10 minutes.
08 - In a microwave-safe bowl, combine chocolate chips and oil. Microwave on medium power in 30-second intervals, stirring after each, until melted and glossy.
09 - Pour the melted chocolate over the cooled Rice Krispy layer. Spread evenly with an offset spatula or the back of a spoon.
10 - Immediately sprinkle with rainbow sprinkles or chopped nuts if desired.
11 - Allow the treats to set at room temperature for at least 1 hour, or refrigerate for 20–30 minutes until the chocolate is firm.
12 - Once set, lift the block from the pan using parchment overhang or invert onto a cutting board. Cut into 12–16 bars with a sharp knife.

# Expert Advice:

01 -
  • The contrast between crisp cereal and silky chocolate hits every craving at once
  • Ready in under 90 minutes but tastes like you spent all day in the kitchen
  • Customizable toppings make these perfect for any holiday or celebration
02 -
  • Pressing the cereal mixture firmly into the pan is the difference between treats that hold together and ones that crumble apart
  • Let the chocolate cool slightly to about 88°F before pouring or it will slide off the slick marshmallow surface
  • Room temperature storage keeps the treats chewy while refrigeration makes them firmer and chocolate snappier
03 -
  • Buttering your hands before pressing the cereal mixture prevents sticking better than any spray or oil
  • Microwaving the marshmallows and butter together in 30 second bursts works as well as the stovetop method
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