Chocolate Covered Rice Krispy Treats (Printable Version)

Crispy marshmallow squares coated in rich chocolate with colorful sprinkles for the perfect party dessert.

# 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, 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 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 Tips:

01 -
  • The crispy-chewy contrast hits differently when chocolate seals in all that buttery marshmallow magic.
  • You can make a full batch in under two hours, most of which is just waiting for the chocolate to set.
  • They travel beautifully to picnics, bake sales, or office parties without falling apart in the heat.
  • The sprinkles aren't just decoration, they add a playful crunch that kids and adults alike get excited about.
02 -
  • If you overheat the marshmallows or cook them too long, the treats turn rock-hard once they cool, so keep the heat low and work fast.
  • Pressing the mixture too lightly leaves gaps and crumbly bars, pressing too hard makes them dense and chewy instead of crispy.
  • Melted chocolate that's too hot will make the marshmallow layer start to melt and mix, so let it cool slightly before pouring.
  • Cutting while the chocolate is still soft smears it everywhere, patience here is the difference between messy and magazine-worthy bars.
03 -
  • Let your melted chocolate cool to about 88 degrees Fahrenheit before pouring it over the base for a glossy, snappy finish that won't bloom or streak.
  • Use a pizza cutter instead of a knife for perfectly even bars without dragging or smearing the chocolate layer.
  • If the cereal mixture cools too much before you press it into the pan, warm it gently over low heat for thirty seconds to soften it back up.
  • Grease your measuring cup before scooping marshmallows so they slide right out without sticking to the sides.
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