Chocolate Covered Rice Krispy Treats (Printable Version)

Crispy marshmallow cereal squares topped with rich chocolate and sprinkles

# 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, optional

→ 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, optional

# 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 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 firmly and evenly with a buttered spatula or hands.
07 - Let 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 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 20-30 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 Tips:

01 -
  • The crunch of cereal against silky chocolate creates a texture contrast that feels exciting in every bite.
  • It takes less than two hours from start to finish, yet looks like something you bought from a fancy bakery.
  • You can customize the toppings endlessly, so each batch feels like a brand new creation.
02 -
  • If you press the cereal mixture too hard, the bars turn dense and lose their airy snap—use firm but gentle pressure.
  • Letting the melted chocolate cool to about 88 degrees F before pouring gives it a glossy, professional finish that stays shiny for days.
  • Greasing your hands or spatula with butter before pressing prevents the sticky marshmallow from clinging to everything you touch.
03 -
  • Line your pan with parchment paper before greasing—it creates handles that let you lift the whole block out for easier cutting.
  • If you want perfectly square bars, chill the slab in the fridge for 10 minutes before cutting so the chocolate doesn't crack.
  • Use a pizza cutter instead of a knife for faster, cleaner cuts, especially if you're making a big batch.
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