Chocolate Covered Rice Krispy Treats (Print Version)

Crispy cereal bars with marshmallow, coated in glossy chocolate and topped with colorful sprinkles for any occasion.

# 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

# 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.

# Additional Tips::

01 -
  • The texture combo of airy crunch and silky chocolate hits every craving at once.
  • You can whip up a full batch in less time than it takes to preheat an oven.
  • They look bakery-level fancy but require zero baking skill.
  • Kids and adults alike grab seconds without hesitation.
02 -
  • Low heat is your best friend when melting marshmallows, high heat scorches the sugar and leaves you with a grainy mess.
  • Pressing the cereal mixture too hard makes the bars dense and chewy instead of light and crispy.
  • If your chocolate seizes or gets clumpy, a teaspoon of extra oil stirred in can bring it back to life.
03 -
  • Let your melted chocolate cool to about 88 degrees Fahrenheit before pouring for a glossy, tempered finish that snaps when you bite.
  • Line your pan with parchment paper so you can lift the whole slab out in one piece and slice on a cutting board instead of wrestling with corners.
  • Double the batch and freeze half, then you'll always have a backup dessert ready when surprise guests show up.
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