Chocolate Covered Rice Krispy Treats (Printable Version)

Crispy marshmallow cereal bars topped with melted chocolate and sprinkles for a crunchy, delightful dessert.

# 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 - 1/4 teaspoon fine sea salt, optional

→ 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, optional

# Method:

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

# Expert Tips:

01 -
  • The chocolate layer adds a sophisticated twist to a childhood classic without complicating the process.
  • These bars hold their shape beautifully, making them easy to stack, wrap, and transport to potlucks or bake sales.
  • You can customize the toppings endlessly, from crushed candy canes to toasted coconut, so they never get boring.
  • The texture contrast between crispy cereal, gooey marshmallow, and snappy chocolate is ridiculously satisfying.
02 -
  • If you overheat the marshmallows or cook them too long, the treats will turn rock hard once they cool, so pull them off the heat the moment everything melts.
  • Pressing the cereal mixture too gently leaves loose bars that crumble, but pressing too hard makes them dense and chewy instead of light and crispy.
  • Adding the chocolate while the base is still warm can cause it to melt into the cereal layer, so let the base cool for at least 10 minutes first.
  • Cutting cold bars straight from the fridge can crack the chocolate, so let them sit at room temperature for a few minutes before slicing.
03 -
  • Use a silicone spatula instead of a wooden spoon when folding in the cereal, it prevents crushing the delicate puffs and keeps the texture light.
  • If your chocolate seizes or turns grainy, stir in another teaspoon of oil and microwave for 10 more seconds to bring it back to smooth.
  • Line your pan with parchment paper extending over two sides, it creates handles that make lifting and cutting effortless.
  • For the best flavor, use real butter and good quality chocolate chips, the difference is noticeable in every bite.
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