Chocolate Covered Rice Krispy Treats (Print-Friendly)

Crispy cereal, marshmallow, and chocolate layers topped with sprinkles. Ready in 90 minutes for any celebration.

# What You'll Need:

→ Base

01 - 6 tablespoons unsalted butter, plus extra for greasing
02 - 1 package (10 ounces) mini marshmallows
03 - 6 cups Rice Krispies cereal
04 - ¼ teaspoon fine sea salt (optional)

→ Chocolate Topping

05 - 1 ½ 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 -
  • The crispy base stays light and airy under a blanket of silky chocolate that snaps with each bite.
  • No oven required, so you can make these even on sweltering summer afternoons without heating up the kitchen.
  • Kids can help press the mixture into the pan, making it a project that doubles as quality time.
  • One batch feeds a crowd and travels beautifully to potlucks, bake sales, or game nights.
02 -
  • Press the cereal mixture firmly into the pan or the bars will crumble when you try to cut them, leaving you with delicious rubble instead of neat squares.
  • Let the base cool slightly before adding chocolate or the heat will cause the chocolate to lose its sheen and possibly melt unevenly.
  • Stir the melting chocolate every thirty seconds in the microwave to prevent hot spots that can seize the chocolate into a grainy mess.
03 -
  • Line your pan with parchment paper for effortless removal and picture-perfect edges every single time.
  • Let the melted chocolate cool to about 88 degrees Fahrenheit before pouring for a glossy, professional finish that snaps beautifully.
  • Use a pizza cutter instead of a knife to slice through the chocolate layer without dragging or cracking.
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