Chocolate Covered Rice Krispy Treats (Printer-Friendly)

Crispy marshmallow squares topped with rich chocolate and sprinkles. A delightful harmony of crunch and melt.

# 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 - 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

# Direction 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, 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 transforms a childhood favorite into something elegant enough to serve at dinner parties without losing that nostalgic crunch.
  • The chocolate layer acts like a jacket that keeps the bars fresh for days, no staling or drying out.
  • You can make these start to finish in under two hours, including the time they spend setting on the counter.
  • They travel beautifully and look impressive stacked on a platter, especially with sprinkles catching the light.
02 -
  • If you press the cereal mixture too hard, the bars become dense and lose their lightness, so aim for firm but not compacted.
  • Chocolate that's too hot will soak into the Rice Krispies layer instead of sitting on top, so let it cool for a minute before pouring.
  • Cutting while the chocolate is still slightly soft gives you cleaner lines than waiting until it's rock hard.
03 -
  • Use a pizza cutter instead of a knife for the cleanest cuts, especially if the chocolate is thick.
  • Let the melted chocolate cool to about 88 degrees Fahrenheit before pouring if you want a glossy, professional finish that doesn't dull.
  • Press a sheet of parchment paper onto the cereal mixture before pressing it down with your hands to avoid sticky fingers and get an even surface.
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