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