Chocolate Rice Krispie are crispy, gooey, chocolatey perfection in every bite! This no bake dessert combines the classic snap crackle pop of rice cereal with buttery marshmallow and a luscious chocolate topping. It’s nostalgic comfort food that comes together in just 15 minutes with only 5 simple ingredients.
Why You’ll Love This Recipe
Chocolate Rice Krispie Treats are rich, crunchy, and irresistibly nostalgic. Crispy cereal is coated in gooey marshmallow and smooth chocolate, creating the perfect balance of chewy and crunchy in every bite. Quick to make and loved by all ages.
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Chocolate Rice Krispie
- Total Time: 40 minutes
- Yield: 12–16 treats
Description
These chocolate rice krispie treats combine crispy puffed rice cereal with gooey marshmallow and a rich chocolate topping. This small-batch recipe makes 12-16 squares—perfect for a sweet craving without tons of leftovers. No baking required!
Ingredients
For the Rice Krispie Base:
- 2 tablespoons butter
- 1½ cups mini marshmallows
- 3 cups Rice Krispies cereal (or another puffed rice cereal)
For the Chocolate Topping:
- ½–¾ cup semi-sweet or dark chocolate chips
- Pinch of sea salt (optional, but highly recommended!)
Yield: About 12–16 small squares (perfect for 2–4 people)
Instructions
Place your saucepan over low heat and add the butter. Let it melt completely until it’s fully liquid and starting to shimmer. Don’t rush this step — low and slow prevents burning!
Add all 1½ cups of mini marshmallows to the melted butter. Stir continuously with your wooden spoon or spatula. Watch as they slowly transform into a smooth, glossy mixture. This takes about 3–4 minutes. The marshmallows should be completely melted with no lumps.
Remove the pan from heat immediately — this is important! Pour in all 3 cups of Rice Krispies cereal. Working quickly but gently, fold the cereal into the marshmallow mixture until every piece is coated. You’ll hear that satisfying crackle as you stir!
Pro tip: Don’t overmix or you’ll crush the cereal. Just fold until evenly coated.
Transfer the mixture into your prepared pan (lined with parchment paper or greased). Using a spatula or lightly greased hands, press the mixture firmly and evenly into the pan. The firmer you press, the better they’ll hold together when cut!
My trick: I lightly spray my hands with cooking spray so the mixture doesn’t stick to me.
While the treats are still warm, immediately sprinkle the chocolate chips evenly over the entire surface. Wait about 30 seconds — the residual heat will soften the chips. Using the back of a spoon or offset spatula, gently spread or swirl the softened chocolate across the top. You don’t need to completely melt them; a rustic, slightly uneven layer looks gorgeous!
If using sea salt, sprinkle just a tiny pinch over the warm chocolate. Trust me on this one!
Let the treats cool completely at room temperature for about 30–45 minutes. If you’re impatient like me, pop them in the fridge for 15–20 minutes to speed things up. Once the chocolate is set and the treats are firm, lift them out using the parchment paper and cut into 12–16 squares with a sharp knife.
Notes
Common Mistake to Avoid: Don’t skip the butter! Some people try to make these with just marshmallows, but the butter prevents sticking and adds essential richness.
The Perfect Press: Use a piece of parchment paper or plastic wrap between your hands and the mixture when pressing. This prevents sticking and helps you get an even, flat surface.
Chocolate Hack: For an extra-decadent version, mix ¼ cup of cocoa powder into the marshmallow mixture before adding the cereal. You’ll get chocolate throughout AND on top!
Mini Marshmallow Substitute: If you only have large marshmallows, cut them in half with kitchen scissors. They’ll melt more evenly.
- Prep Time: 5 minutes
- Cook Time: 5 minutes + Cool Time: 30 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Ingredient List
For the Rice Krispie Base:
- 2 tablespoons butter
- 1½ cups mini marshmallows
- 3 cups Rice Krispies cereal (or another puffed rice cereal)
For the Chocolate Topping:
- ½–¾ cup semi-sweet or dark chocolate chips
- Pinch of sea salt (optional, but highly recommended!)
Yield: About 12–16 small squares (perfect for 2–4 people)
Why These Ingredients Work
Butter: Creates that rich, buttery foundation and helps the marshmallows melt smoothly without sticking to the pan. It also adds incredible flavor that elevates these beyond basic treats.
Mini Marshmallows: These melt faster and more evenly than large marshmallows, creating that signature gooey binder. The sugar in marshmallows crystallizes as it cools, giving you that perfect chewy texture.
Rice Krispies Cereal: The star of the show! The puffed rice provides that iconic crispy crunch while absorbing just enough marshmallow mixture to hold everything together without getting soggy.
Chocolate Chips: Semi-sweet or dark chocolate adds depth and richness. The chips soften from the residual heat of the treats, creating a luscious chocolate layer that sets into a beautiful shell.
Sea Salt: This is my SECRET WEAPON. Just a tiny sprinkle balances the sweetness and makes the chocolate flavor absolutely POP. It’s that bakery-style finishing touch!
Essential Tools and Equipment
- Medium saucepan
- Wooden spoon or silicone spatula for stirring
- Small square pan (8×8-inch works perfectly)
- Parchment paper or cooking spray
- Spatula or clean hands for pressing
- Sharp knife for cutting
How To Make Chocolate Rice Krispie Treats
Step 1: Melt the Butter
Place your saucepan over low heat and add the butter. Let it melt completely until it’s fully liquid and starting to shimmer. Don’t rush this step — low and slow prevents burning!
Step 2: Add the Marshmallows
Add all 1½ cups of mini marshmallows to the melted butter. Stir continuously with your wooden spoon or spatula. Watch as they slowly transform into a smooth, glossy mixture. This takes about 3–4 minutes. The marshmallows should be completely melted with no lumps.
Step 3: Mix in the Cereal
Remove the pan from heat immediately — this is important! Pour in all 3 cups of Rice Krispies cereal. Working quickly but gently, fold the cereal into the marshmallow mixture until every piece is coated. You’ll hear that satisfying crackle as you stir!
Pro tip: Don’t overmix or you’ll crush the cereal. Just fold until evenly coated.
Step 4: Press Into the Pan
Transfer the mixture into your prepared pan (lined with parchment paper or greased). Using a spatula or lightly greased hands, press the mixture firmly and evenly into the pan. The firmer you press, the better they’ll hold together when cut!
My trick: I lightly spray my hands with cooking spray so the mixture doesn’t stick to me.
Step 5: Add the Chocolate Layer
While the treats are still warm, immediately sprinkle the chocolate chips evenly over the entire surface. Wait about 30 seconds — the residual heat will soften the chips. Using the back of a spoon or offset spatula, gently spread or swirl the softened chocolate across the top. You don’t need to completely melt them; a rustic, slightly uneven layer looks gorgeous!
Step 6: Add Sea Salt (Optional but Essential!)
If using sea salt, sprinkle just a tiny pinch over the warm chocolate. Trust me on this one!
Step 7: Cool and Cut
Let the treats cool completely at room temperature for about 30–45 minutes. If you’re impatient like me, pop them in the fridge for 15–20 minutes to speed things up. Once the chocolate is set and the treats are firm, lift them out using the parchment paper and cut into 12–16 squares with a sharp knife.
You Must Know
Temperature Control is Everything: Keep your heat LOW when melting marshmallows. High heat will scorch them, making your treats hard and chewy instead of soft and gooey.
Work Quickly: Once you remove the marshmallow mixture from heat, you have a small window before it starts to set. Have your cereal measured and ready to go!
Personal Secret: I always add my chocolate chips the moment I press the mixture into the pan — while it’s still hot. This creates the perfect soft-but-not-melted chocolate layer that sets beautifully with a slight sheen.
Pro Tips & Cooking Hacks
Common Mistake to Avoid: Don’t skip the butter! Some people try to make these with just marshmallows, but the butter prevents sticking and adds essential richness.
The Perfect Press: Use a piece of parchment paper or plastic wrap between your hands and the mixture when pressing. This prevents sticking and helps you get an even, flat surface.
Chocolate Hack: For an extra-decadent version, mix ¼ cup of cocoa powder into the marshmallow mixture before adding the cereal. You’ll get chocolate throughout AND on top!
Mini Marshmallow Substitute: If you only have large marshmallows, cut them in half with kitchen scissors. They’ll melt more evenly.
Flavor Variations & Suggestions
Peanut Butter Chocolate: Stir 2 tablespoons of creamy peanut butter into the melted marshmallow mixture. SO GOOD.
White Chocolate Drizzle: Melt white chocolate chips and drizzle over the dark chocolate layer for a beautiful contrast.
S’mores Style: Use milk chocolate chips and sprinkle mini marshmallows on top of the chocolate while it’s still soft.
Mint Chocolate: Add ¼ teaspoon peppermint extract to the marshmallow mixture and use dark chocolate chips.
Sprinkle Party: Add colorful sprinkles over the chocolate layer for birthday celebrations or holidays.
Nutty Crunch: Sprinkle chopped toasted pecans or almonds over the chocolate.
Make-Ahead Options
These treats are perfect for making ahead! Here’s how:
Same Day: Make them in the morning and they’ll be perfectly set by afternoon. They actually taste better after sitting for a few hours.
Day Before: Make them up to 24 hours ahead. Store covered at room temperature.
Freezing: Cut into squares and freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag with parchment paper between layers. They’ll keep for up to 2 months! Let them come to room temperature for about 15 minutes before serving.
Recipe Notes & Baker’s Tips
Pan Size Matters: Using a smaller pan (like 8×8) gives you thicker treats. A 9×9 will give you thinner, crispier ones. Choose based on your preference!
Fresh Marshmallows: Make sure your marshmallows are fresh! Stale marshmallows won’t melt smoothly and can make your treats hard.
Cereal Choice: While Rice Krispies are traditional, you can use any puffed rice cereal. Generic brands work just as well and save money!
Setting Time: Don’t cut these too early! If the chocolate is still soft, you’ll create a mess. Patience pays off with clean, beautiful squares.
Serving Suggestions
These chocolate rice krispie treats are incredibly versatile! Here’s how I love to serve them:
Classic Pairing: With a tall glass of cold milk — the absolute BEST combo for dunking!
Coffee Break: Serve alongside your afternoon coffee or tea for a sweet pick-me-up.
Dessert Platter: Cut into small bite-sized pieces and add to a dessert board with cookies and brownies.
Lunchbox Love: Wrap individually in plastic wrap for easy lunchbox treats that kids (and adults!) adore.
Ice Cream Topping: Crumble over vanilla ice cream for an incredible textural contrast.
Party Presentation: Stack them on a cute plate, dust with powdered sugar, and watch them disappear!
How to Store Your Chocolate Rice Krispie Treats
Room Temperature: Store in an airtight container at room temperature for up to 3 days. They’ll stay soft and chewy!
Refrigerator: If your kitchen is very warm, refrigerate them for up to 5 days. Let them sit at room temperature for 5–10 minutes before eating for the best texture.
Freezer: Wrap individual squares in plastic wrap, then store in a freezer-safe container or bag for up to 2 months. Thaw at room temperature for 15–20 minutes.
Reheating: No need to reheat! These are best enjoyed at room temperature. If they’ve been refrigerated, just let them warm up slightly on the counter.
Allergy Information
Contains: Dairy (butter), gelatin (in marshmallows)
Gluten-Free Option: Use certified gluten-free Rice Krispies or puffed rice cereal.
Dairy-Free Option: Substitute the butter with vegan butter or coconut oil. Use dairy-free chocolate chips. Check that your marshmallows are vegan (brands like Dandies work great!).
Nut-Free: This recipe is naturally nut-free unless you add optional toppings.
Vegetarian Consideration: Traditional marshmallows contain gelatin (animal-derived). Look for vegetarian marshmallows if needed.
Questions I Get Asked A Lot
Why are my rice krispie treats hard and not chewy?
This usually happens from using too high heat when melting the marshmallows, or from pressing too firmly into the pan. Next time, keep the heat low and gentle, and press just firmly enough to hold the treats together without compacting them too much.
Can I use large marshmallows instead of mini?
Absolutely! You’ll need about 15–16 large marshmallows (roughly equivalent to 1½ cups mini). Cut them in half with scissors before adding to help them melt more evenly.
My chocolate chips didn’t melt — what went wrong?
The treats might have cooled too much before you added the chips. Add the chocolate the moment you press the mixture into the pan, while it’s still warm. You can also pop the pan in a 200°F oven for 1–2 minutes to soften the chips if needed.
How do I get clean cuts without the chocolate cracking?
Let the treats cool completely but don’t refrigerate them (this makes the chocolate brittle). Use a sharp knife and wipe it clean between cuts. You can also warm the knife under hot water, dry it, and then cut — the warmth helps slice through the chocolate smoothly.
Can I make these without chocolate?
Of course! The classic rice krispie treats are delicious on their own. Just skip the chocolate layer and enjoy the pure marshmallow-cereal goodness.
💬 Tried this recipe? Leave a comment and rating below! I’d absolutely LOVE to hear how your chocolate rice krispie treats turned out! Did you try any of the flavor variations?
