Chocolate Covered Rice Krispy Treats (Print)

Crispy cereal with marshmallow, drenched in chocolate and topped with sprinkles. Perfect for sharing.

# 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

# 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 while 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 and use a buttered spatula or hands to 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 and 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 to 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 to 16 bars with a sharp knife

# Top Tips:

01 -
  • The chocolate shell adds a grown-up twist to a childhood classic without any fussy techniques.
  • You can make these start to finish in under two hours, including the time it takes for everything to set.
  • Every bite delivers that satisfying contrast between crispy cereal, gooey marshmallow, and rich chocolate.
  • They travel beautifully to potlucks and always disappear first from the dessert table.
02 -
  • If your marshmallow mixture cools too much before you add the cereal, it becomes impossible to mix evenly and you'll end up with clumps.
  • Pressing too hard when packing the pan makes the treats dense and chewy instead of light and crispy.
  • Overheating the chocolate turns it grainy and dull, so always use medium power and stir between intervals.
  • Cutting before the chocolate fully sets creates messy, smudged edges that look amateur instead of polished.
03 -
  • Let your melted chocolate cool to about 88 degrees F before pouring for a glossy, professional finish that snaps when you bite.
  • Use a pizza cutter instead of a knife for the cleanest, quickest cuts through the chocolate layer.
  • Make a double batch and freeze half—they thaw in twenty minutes and taste just as good as fresh.
  • Butter your hands lightly when pressing the mixture so nothing sticks and you get perfectly even bars.
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