Chocolate Covered Rice Krispy Treats (Printable)

Crispy cereal, marshmallow, and chocolate topped with sprinkles. Ready in 90 minutes for any celebration.

# What You'll 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, optional

→ Chocolate Topping

05 - 1 ½ cups semisweet or dark chocolate chips
06 - 1 teaspoon vegetable oil or coconut oil

→ Garnish

07 - 2 tablespoons rainbow sprinkles or chopped nuts, optional

# Directions:

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 Krispies 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 -
  • The chocolate shell gives that satisfying snap before you hit the chewy marshmallow center.
  • You can make a whole pan in less than half an hour of actual work.
  • Everyone assumes they are store-bought because they look so polished and pretty.
  • They travel beautifully to potlucks, bake sales, or anywhere you need to impress without breaking a sweat.
02 -
  • If you try to spread the chocolate while the base is still warm, it will melt into the cereal and lose that gorgeous glossy top.
  • Pressing too hard when you shape the bars will crush the Rice Krispies and make them dense instead of airy.
  • Using high heat to melt the marshmallows will scorch them and leave you with a sticky, burnt mess that is impossible to salvage.
03 -
  • Let the melted chocolate cool to about 88 degrees before pouring it over the bars for a professional-looking shiny finish that sets with a perfect snap.
  • Line your pan with parchment paper that hangs over the edges so you can lift the whole block out and cut it on a board without scratching your pan.
  • Stir half a teaspoon of vanilla extract into the melted marshmallows for a deeper, warmer flavor that makes people ask what your secret is.
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