Chocolate Covered Rice Krispy Treats (Printer-friendly)

Crispy marshmallow squares topped with rich melted chocolate and rainbow sprinkles.

# Ingredient List:

→ Base

01 - 6 tablespoons unsalted butter, plus extra for greasing
02 - 1 package (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 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 while stirring constantly to prevent browning.
03 - Add mini marshmallows to the melted butter 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 it evenly and firmly into the pan using a buttered spatula or your hands.
07 - Allow the mixture to 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 to 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 to 16 bars with a sharp knife.

# Expert Advice:

01 -
  • No oven needed, so your kitchen stays cool and the process stays simple even on hot days.
  • The chocolate coating transforms a childhood classic into something that feels bakery-worthy and party-ready.
  • Every bite delivers that nostalgic crunch followed by a smooth, rich chocolate finish that makes people smile.
  • You can prep these in under half an hour of active work, then let them set while you do something else.
02 -
  • Pressing the cereal mixture too hard makes dense, tough bars instead of light, crispy ones, so use firm but gentle pressure.
  • If you pour hot chocolate directly onto warm cereal treats, it can melt the marshmallow layer and create a soggy mess, so always let the base cool first.
  • Cutting with a warm knife produces cleaner slices, just run it under hot water and dry it between each cut.
03 -
  • Chill your chocolate-topped treats for just 10 minutes in the freezer if you need them to set quickly, any longer and they can become too hard to cut neatly.
  • Stir the cereal gently and avoid over-mixing, which crushes the puffs and turns your bars dense instead of light and crispy.
  • Use a bench scraper to lift and transfer cut bars cleanly, it keeps the chocolate from smudging and your hands from getting sticky.
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