Chocolate Covered Rice Krispy Treats (Printable)

Crispy marshmallow squares coated in rich chocolate and sprinkles

# What You 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

# 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 while 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 buttery marshmallow binds every puff of cereal into a soft, chewy base that melts on your tongue.
  • A glossy chocolate shell adds richness and makes each bar feel bakery-special without any tricky tempering.
  • Sprinkles or nuts on top let you customize the look for birthdays, holidays, or just because.
  • You can whip up a full batch in under two hours, including the time it takes for the chocolate to set.
02 -
  • If you overheat the marshmallows, they can turn grainy and stiff, so keep the flame low and stir constantly.
  • Pressing the cereal mixture too hard will make the bars dense and tough instead of light and chewy.
  • Chocolate that's too hot will soak into the cereal layer instead of sitting on top, so let it cool for a minute before pouring.
  • Cutting while the chocolate is still soft will cause messy, uneven edges, so patience pays off here.
03 -
  • Line your pan with parchment paper, leaving a two-inch overhang on opposite sides so you can lift the whole block out in one piece.
  • If the chocolate starts to firm up before you finish spreading it, warm it gently in the microwave for 10 seconds to bring back the gloss.
  • For cleaner cuts, dip your knife in hot water, wipe it dry, and slice in one smooth motion.
  • Stir a tablespoon of cocoa powder into the melted chocolate for a deeper, more intense chocolate flavor.
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