Chocolate Covered Rice Krispy Treats (Printable)

Crispy marshmallow squares coated in rich chocolate with sprinkles. A delightful harmony of crunch and melt.

# What You'll 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. 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 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 Hints:

01 -
  • No oven required, so you can make these even on the hottest summer afternoons without heating up the house.
  • The chocolate shell transforms a childhood classic into something that feels bakery-worthy and gift-ready.
  • You probably already have most of these ingredients sitting in your pantry right now.
  • They're incredibly forgiving, so even if you're new to the kitchen, you'll get a beautiful result every time.
02 -
  • If you press the cereal mixture too lightly, the bars will crumble when you cut them, so don't be shy about using firm, even pressure.
  • Letting the melted chocolate cool to around 88 degrees F before pouring prevents it from soaking into the cereal and gives you a cleaner, shinier top layer.
  • Greasing your hands or spatula with butter makes pressing the sticky mixture infinitely easier and keeps it from clumping on your tools.
03 -
  • Use a pizza cutter instead of a knife for cleaner, straighter cuts, especially through the chocolate layer.
  • If your marshmallow mixture gets too stiff before you've finished folding in the cereal, warm it gently over low heat for a few seconds to loosen it up.
  • Line your pan with parchment paper and leave a generous overhang on two sides so you can lift the entire block out effortlessly before cutting.
  • For a bakery-perfect shine, buff the top of the set chocolate gently with a clean paper towel before cutting.
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