Chocolate Covered Rice Krispy Treats (Printable)

Gooey marshmallow and crispy rice cereal bars topped with rich chocolate and rainbow sprinkles.

# 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 - 1 ½ 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 Steps:

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.

# Expert Suggestions:

01 -
  • The contrast between crispy cereal and smooth chocolate creates an addictive texture you can't replicate with other treats.
  • This recipe requires no baking and comes together in under twenty minutes of active work.
  • Kids and adults alike devour these bars, making them a reliable choice for gatherings or last-minute potlucks.
  • You can dress them up with sprinkles, nuts, or drizzles to match any occasion or color scheme.
02 -
  • Pressing the cereal mixture too lightly results in crumbly bars that fall apart when you try to cut them.
  • If you pour hot chocolate directly onto a warm base, the layers will mix and lose that distinct crispy-to-smooth transition.
  • Stirring the marshmallows over high heat can scorch them, leaving a burnt taste that ruins the whole batch.
  • Using old or stale cereal makes the treats taste flat and less crispy, so check the freshness before you start.
03 -
  • Butter your hands before pressing the mixture into the pan—it prevents sticking and gives you better control over the thickness.
  • For a bakery-quality chocolate coating, temper your chocolate by melting two-thirds, then stirring in the remaining third off heat until smooth.
  • Cut bars with a warm knife for ultra-clean edges—just dip the blade in hot water, dry it quickly, and slice.
  • If you want thicker bars, use an 8x8-inch pan instead of 9x9-inch and adjust the chocolate quantity slightly upward.
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