Chocolate Covered Rice Krispy Treats (Printable)

Gooey marshmallow cereal bars coated in glossy chocolate with 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, 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 Krispy 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 cracks perfectly under your teeth, giving way to that nostalgic marshmallow chew.
  • You can make a full batch in less time than it takes to preheat an oven.
  • They look impressive enough for a bake sale but forgiving enough for a weeknight whim.
  • Every bite brings back that childhood thrill of cereal treats, elevated with a grown up glossy finish.
02 -
  • Stir the marshmallows over low heat only—high heat will scorch them and leave a bitter taste that ruins the whole batch.
  • Press the cereal mixture firmly into the pan or your bars will crumble when you cut them.
  • Let the chocolate cool slightly before pouring so it doesn't melt the marshmallow layer underneath.
  • Use a hot, dry knife to cut clean bars—run it under hot water, dry it, then slice.
03 -
  • Stir half a teaspoon of vanilla extract into the melted marshmallows for a bakery quality flavor boost.
  • Let your melted chocolate cool to about 88 degrees Fahrenheit before pouring for a glossy, professional finish that won't bloom.
  • Use a pizza cutter instead of a knife for faster, cleaner cuts through the chocolate layer.
  • Press a sheet of parchment or wax paper on top of the cereal mixture before flattening it with your hands to avoid sticky fingers.
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