Chocolate Covered Rice Krispy Treats (Print version)

Crispy cereal bars with gooey marshmallow, drenched in rich chocolate and colorful sprinkles.

# What You'll Need:

→ Base

01 - 6 tablespoons unsalted butter, plus extra for greasing
02 - 10 ounces mini marshmallows
03 - 6 cups Rice Krispies cereal
04 - ¼ teaspoon fine sea salt, optional

→ Chocolate Topping

05 - 1½ cups semisweet or dark chocolate chips
06 - 1 teaspoon vegetable oil or coconut oil

→ Garnish

07 - 2 tablespoons rainbow sprinkles or chopped nuts, optional

# How to Make:

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 if using.
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 Krispies 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 if used or invert onto a cutting board. Cut into 12–16 bars with a sharp knife.

# Expert Tips:

01 -
  • They're ridiculously simple to make, yet they taste like you spent hours in the kitchen perfecting them.
  • The contrast between crispy cereal, gooey marshmallow, and snappy chocolate shell keeps you reaching for just one more bite.
  • They're foolproof enough for kids to help make, which means built-in entertainment and pride in the finished product.
02 -
  • Overstirring the melted chocolate will make it thick and grainy instead of glossy, so melt it gently and stir only until smooth—the oil is your friend here.
  • Don't skip pressing the mixture firmly into the pan; loose bars fall apart when you bite into them, and nobody wants that disappointment.
03 -
  • If your chocolate seizes and becomes thick and lumpy, don't panic—add a teaspoon of coconut oil or cocoa butter (not water) and stir gently until it relaxes back to smooth.
  • Chill the baked pan for 20 minutes before adding chocolate; a cooler base means the chocolate sets faster and won't pool at the bottom.
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