Chocolate Covered Rice Krispy Treats (Print version)

Crispy marshmallow squares topped with smooth chocolate and rainbow sprinkles for the perfect sweet treat.

# What You 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

→ 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

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

# Expert Tips:

01 -
  • The contrast between chewy marshmallow center and snappy chocolate shell creates an addictive texture you can't stop reaching for.
  • They look impressive enough for a bake sale but require almost no skill, just patience while the chocolate sets.
  • You can customize the toppings endlessly, so every batch feels like a new experiment without changing the base.
02 -
  • Pressing the cereal mixture too hard makes the bars dense and tough, so use firm but gentle pressure for a lighter bite.
  • If your chocolate seizes into a grainy mess, it got too hot or moisture snuck in, so melt it slowly and keep utensils completely dry.
  • Cutting these while the chocolate is still slightly soft leaves messy edges, so wait until it's fully set even if it tests your patience.
03 -
  • Let melted chocolate cool to around 88 degrees Fahrenheit before pouring for a glossy, professional finish that snaps cleanly when you bite.
  • Butter your hands instead of the spatula when pressing the mixture, it gives you more control and prevents sticking better than any tool.
  • Line your pan with parchment paper in both directions with overhang, it makes lifting the whole block out effortless and cleanup nonexistent.
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