Chocolate Covered Rice Krispy Treats (Printer-Friendly)

Gooey marshmallow cereal bars coated in glossy chocolate with sprinkles. The perfect no-bake treat for parties.

# What You 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

→ 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

# 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, 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.
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 with a buttered spatula or hands until level.
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 interval, until melted and glossy.
09 - Pour the melted chocolate over the cooled Rice Krispies 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 -
  • It takes less than twenty minutes of active work, yet people assume you spent hours in the kitchen.
  • The chocolate coating transforms a humble snack into something bakery-worthy, perfect for potlucks or bake sales.
  • You can customize the toppings endlessly, from crushed pretzels to mini M&Ms, making each batch feel brand new.
  • Theyre sturdy enough to pack for picnics but fancy enough to wrap in cellophane and gift to neighbors.
02 -
  • Press the cereal mixture firmly into the pan, or your bars will crumble when you try to cut them, leaving you with delicious rubble instead of neat squares.
  • Always melt chocolate on medium or low power, stirring often, because high heat can cause it to seize into a grainy, unusable mess.
  • If the marshmallow mixture starts to cool and stiffen before youve pressed it into the pan, pop the pot back on low heat for a few seconds to loosen it up.
  • Let the chocolate cool slightly before pouring if you want a thicker, more luxurious coating that sits on top instead of soaking in.
03 -
  • Line your pan with parchment paper, leaving an overhang on two sides, so you can lift the entire block out and cut it on a cutting board for cleaner, more professional-looking bars.
  • Add half a teaspoon of vanilla extract to the melted marshmallows for a hint of warmth that deepens the flavor without announcing itself.
  • Toast your nuts in a dry skillet for a few minutes before sprinkling them on top, which brings out their oils and adds a richer, more complex crunch.
  • For perfectly smooth chocolate, stir gently and avoid incorporating air bubbles, which can leave tiny holes in the finished coating.
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