Chocolate Covered Rice Krispy Treats (Printable Version)

Crispy marshmallow squares coated in rich chocolate with 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 Prepare:

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 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 Suggestions:

01 -
  • The chocolate shell cracks with the slightest pressure, revealing that signature marshmallow chew beneath.
  • You can make a full batch in under two hours, including the time it takes for the chocolate to set.
  • They look polished and party-ready with almost no decorating skill required.
  • Kids and adults both reach for seconds, which makes them a reliable crowd-pleaser.
02 -
  • If you add the cereal while the marshmallow is still on the heat, it will start to soften and lose its crunch, so always remove the pan first.
  • Pressing too hard with dry hands will crush the cereal, but pressing too lightly will leave gaps, so butter your hands or your spatula generously.
  • Refrigerating the bars too long before cutting can make the chocolate crack unevenly, so aim for just-firm rather than rock-solid.
03 -
  • If your chocolate seizes or turns grainy, add a teaspoon of hot water and stir vigorously to bring it back to a smooth consistency.
  • For a professional finish, let the melted chocolate cool to about 88 degrees Fahrenheit before pouring it over the bars, which gives you a glossy shell that snaps cleanly.
  • Use a pizza cutter instead of a knife to slice the bars if you want perfectly straight edges with minimal effort.
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