Chocolate Covered Rice Krispy Treats (Printable)

Crispy cereal, gooey marshmallow, rich chocolate coating, and colorful sprinkles create the perfect party treat.

# What You'll 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

# Step-by-Step Guide:

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 Tips:

01 -
  • They look bakery-bought but come together in under two hours with just a handful of pantry staples.
  • The combination of textures—crispy, chewy, smooth, and crunchy—hits every craving at once.
  • You can customize the toppings endlessly, from seasonal sprinkles to crushed candy canes or sea salt flakes.
  • No oven required, which means you can make these even in the heat of summer without breaking a sweat.
02 -
  • If you press the cereal mixture too hard, the bars will be rock-solid instead of chewy, so use firm but gentle pressure.
  • Melted chocolate can seize if it gets too hot or if water sneaks in, so stir gently and keep everything dry.
  • Letting the base cool slightly before adding chocolate prevents a soggy bottom and keeps the layers distinct.
03 -
  • Use a pizza cutter instead of a knife for faster, cleaner cuts through the chocolate layer.
  • If your marshmallow mixture gets too stiff while folding in the cereal, return it to low heat for just a few seconds to loosen it up.
  • For perfectly even bars, measure and mark your cuts with a ruler before slicing.
  • A tiny sprinkle of flaky sea salt on top of the wet chocolate adds a gourmet touch that surprises everyone.
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