Chocolate Covered Rice Krispy Treats (Print Version)

Crispy, gooey bars drenched in rich chocolate with colorful sprinkles

# What You 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 It:

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 Advice:

01 -
  • It takes less than half an hour of actual work, and the rest is just waiting for chocolate to set.
  • The crunch-to-chew ratio is so perfectly balanced that every bite feels indulgent without being heavy.
  • You can dress them up with any topping you like, making them as playful or elegant as the occasion demands.
02 -
  • If you press the cereal mixture too hard into the pan, the bars will turn out dense and chewy instead of light and crispy.
  • Always melt chocolate on medium or low power and stir between intervals, because high heat can cause it to seize into a grainy mess.
  • Letting the cereal layer cool for those 10 minutes before adding chocolate is crucial, or the heat will make the chocolate slide right off.
03 -
  • Stir half a teaspoon of vanilla extract into the melted marshmallows for a subtle warmth that makes the whole treat taste more complex.
  • Let your melted chocolate cool to about 88°F before pouring it over the cereal layer for a glossy, professional finish that sets with a satisfying snap.
  • Line your pan with parchment paper, leaving an overhang on two sides, so you can lift the whole block out in one piece and cut it on a board without wrestling with the pan.
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