Chocolate Covered Rice Krispy Treats (Printable)

Crispy cereal and gooey marshmallow drenched in rich chocolate with colorful sprinkles.

# What You Need:

→ Base

01 - 6 tablespoons unsalted butter, plus extra for greasing
02 - 1 package (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, 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 Tips:

01 -
  • The contrast between crispy cereal and soft marshmallow under a glossy chocolate shell creates an irresistible texture in every bite.
  • With only a handful of ingredients and minimal cooking time, you can pull together an impressive dessert that feels much fancier than the effort required.
  • They travel beautifully to potlucks, bake sales, and school events without falling apart or losing their charm.
02 -
  • Keep the heat low when melting butter and marshmallows or the mixture can scorch and turn bitter, ruining the whole batch.
  • Press the cereal mixture firmly into the pan, but do not mash it flat or the bars will be dense and lose that signature airy crunch.
  • Let the base cool for at least 10 minutes before adding chocolate, or the heat will cause the chocolate to melt into the cereal instead of forming a clean layer on top.
03 -
  • Let your melted chocolate cool to about 88 degrees Fahrenheit before pouring for a glossy, professional finish that sets with a satisfying snap.
  • Butter your hands or spatula lightly when pressing the cereal mixture into the pan so it does not stick to you instead of spreading evenly.
  • If you want thicker bars, use an 8x8 inch pan, for thinner and crispier bars, go with 9x9 inches or even a quarter sheet pan.
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