Chocolate Covered Rice Krispy Treats (Printable)

Crispy marshmallow squares drenched in rich chocolate with colorful sprinkles.

# 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 - 1/4 teaspoon fine sea salt, optional

→ Chocolate Topping

05 - 1 1/2 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 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 press evenly and firmly using a buttered spatula or hands.
07 - Let sit at room temperature for approximately 10 minutes.
08 - In a microwave-safe bowl, combine chocolate chips and oil. Microwave on medium power in 30-second intervals, stirring after each interval, 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 20-30 minutes until the chocolate is firm.
12 - Once set, lift the block from the pan or invert onto a cutting board. Cut into 12-16 bars with a sharp knife.

# Expert Suggestions:

01 -
  • They taste like a childhood memory wrapped in grown-up chocolate elegance.
  • You only need a few pantry staples and about fifteen minutes of active work.
  • The glossy chocolate layer turns a simple treat into something you can proudly share at any gathering.
  • They hold up beautifully in warm weather and never taste stale or dry.
02 -
  • Stir the marshmallows constantly over low heat because high heat will scorch them and leave you with a grainy, stiff mixture.
  • Press the cereal layer firmly but not aggressively, or you'll end up with rock-hard bars instead of tender, chewy ones.
  • Let the melted chocolate cool slightly before pouring it on, or it can melt the marshmallow layer and create a messy swirl.
  • Store these in a single layer or separate the layers with parchment paper to keep the chocolate from sticking.
03 -
  • For a professional chocolate finish, let the melted chocolate cool to about 88 degrees Fahrenheit before pouring so it sets with a beautiful sheen.
  • Use a bench scraper or a hot, dry knife to cut clean bars without cracking the chocolate layer.
  • If the marshmallow mixture gets too stiff while you're folding in the cereal, return the pan to low heat for a few seconds to soften it again.
  • Press a sheet of parchment or wax paper on top of the cereal mixture and use that to flatten it evenly without sticky hands.
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