Save My neighbor showed up one Saturday morning with a platter of these, still slightly warm, and I ate three before I even said hello. The chocolate was glossy and firm, the cereal beneath it whispered with every bite, and I realized I'd been making Rice Krispy treats wrong my whole life by skipping the chocolate step. She laughed and handed me the recipe on a sticky note. I've been making them her way ever since.
I brought a batch to a potluck once, tucked between casseroles and fruit salads, and they vanished before the main course was served. A kid grabbed two and his mom gently scolded him, then snuck one herself when she thought no one was looking. I watched the whole thing from across the table and felt quietly victorious.
Ingredients
- Unsalted butter: Use unsalted so you control the sweetness, and always melt it slowly or it will brown and taste nutty in a way that fights with the marshmallow.
- Mini marshmallows: The minis melt faster and more evenly than the big ones, which means less stirring and a smoother base that doesn't clump.
- Rice Krispies cereal: The original works best because the texture is delicate and crisp, generic brands sometimes go soggy faster once the marshmallow hits.
- Fine sea salt: Just a pinch cuts through all that sugar and makes the chocolate taste richer and more grown up.
- Semisweet or dark chocolate chips: I like dark because it balances the syrupy sweetness below, but semisweet is gentler if you're serving kids.
- Vegetable oil or coconut oil: This keeps the chocolate from seizing and gives it that professional sheen you see in candy shops.
- Rainbow sprinkles or chopped nuts: Sprinkles make people smile, nuts add a toasty crunch, both are optional but highly recommended for visual drama.
Instructions
- Prep the pan:
- Grease your pan generously with butter, getting into the corners so nothing sticks later. If you have parchment paper, line it now and save yourself the wrestling match when you try to cut the bars.
- Melt the butter:
- Set your burner to low and let the butter melt slowly, stirring the whole time so it doesn't sizzle or turn brown. The moment it's liquid, you're ready for marshmallows.
- Melt the marshmallows:
- Dump in the mini marshmallows and keep stirring with a spatula, scraping the bottom so nothing scorches. They'll puff and collapse into a thick, glossy cloud within a few minutes.
- Add the salt:
- If you're using salt, stir it in now while the mixture is still hot and fluid. It dissolves instantly and disappears into the sweetness.
- Fold in the cereal:
- Pour in the Rice Krispies and fold gently, like you're tucking them into bed, until every piece is coated. Don't crush them or you'll lose that signature snap.
- Press into the pan:
- Scrape the mixture into your prepared pan and press it down evenly using a buttered spatula or your hands. Firm pressure keeps the bars compact, but don't smash them flat or they'll be dense instead of airy.
- Let it rest:
- Leave the pan on the counter for about ten minutes so the marshmallow sets just enough to hold the chocolate without melting it.
- Melt the chocolate:
- Combine chocolate chips and oil in a microwave safe bowl, then heat in thirty second bursts, stirring between each one until the mixture is smooth and glossy. Patience here prevents grainy, seized chocolate.
- Pour and spread:
- Pour the melted chocolate over the cooled cereal layer and spread it to the edges with an offset spatula or the back of a spoon. Work quickly before it starts to set.
- Add the sprinkles:
- Scatter your sprinkles or nuts over the wet chocolate immediately, pressing them lightly so they stick. Once the chocolate hardens, it's too late.
- Let it set:
- Leave the pan at room temperature for an hour, or pop it in the fridge for twenty to thirty minutes if you're in a hurry. The chocolate should be firm and matte when it's ready.
- Cut into bars:
- Lift the whole block out using the parchment overhang, or flip the pan onto a cutting board. Use a sharp knife, wiping it between cuts, to slice clean squares without cracking the chocolate.
Save One winter I made a double batch and wrapped individual bars in wax paper tied with twine, then left them in my coworkers' mailboxes. For weeks afterward, people kept stopping by my desk just to chat, and I'm convinced it was because of the chocolate.
Flavor Variations
Stir half a teaspoon of vanilla extract into the melted marshmallows for a warmer, rounder sweetness that makes the whole kitchen smell like a bakery. You can also swap the dark chocolate for white chocolate and use pastel sprinkles in the spring, or add a tablespoon of peanut butter to the marshmallow mixture for a salty, nutty twist that pairs beautifully with milk chocolate on top.
Storage and Make Ahead
These keep beautifully in an airtight container at room temperature for up to three days, or in the fridge for a full week if you like them chilled and extra firm. I've even frozen them for a month, wrapped individually in plastic, and they thaw in minutes on the counter without losing any crunch or shine.
Serving Suggestions
Stack them on a platter for birthday parties, tuck one into a lunchbox as a surprise, or serve them alongside vanilla ice cream for a textural contrast that feels indulgent without being heavy.
- Cut them into small squares and serve as petits fours at the end of a dinner party.
- Pair with cold milk or hot coffee for a nostalgic afternoon snack.
- Wrap them individually and pack them for road trips or picnics where they won't melt or crumble.
Save There's something deeply satisfying about transforming a handful of pantry staples into something that makes people pause mid conversation to ask what you brought. Keep this recipe close, and you'll never show up empty handed again.
Recipe FAQs
- → How long do chocolate covered rice krispy treats stay fresh?
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The chocolate may develop a slight bloom if refrigerated, but this doesn't affect the taste.
- → Can I use white chocolate instead of semisweet?
Absolutely! White chocolate works beautifully and creates a lovely contrast with the colorful sprinkles. You can also use milk chocolate if you prefer a sweeter topping.
- → Why does my chocolate topping look dull instead of glossy?
This can happen if the chocolate gets too hot or if moisture gets into it. Try melting at medium power in shorter intervals, and make sure your bowl and utensils are completely dry.
- → How do I prevent the cereal from getting soggy?
Make sure the marshmallow mixture has cooled slightly before adding the cereal, and don't overmix. Let the bars cool completely at room temperature before adding the chocolate topping.
- → Can I make these treats ahead of time?
Yes! These actually taste great after sitting overnight as the flavors meld together. Just keep them well-covered at room temperature until you're ready to serve.
- → What's the best way to cut clean squares?
Use a sharp knife warmed under hot water and wiped dry between cuts. You can also lift the entire block out using parchment paper overhangs for easier cutting on a cutting board.