Chocolate Covered Rice Krispy Treats (Printable Page)

Crispy cereal, gooey marshmallow, rich chocolate coating, and colorful sprinkles make the perfect party treat.

# 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

# Step-by-Step Guide:

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 Tips:

01 -
  • The cereal stays crispy even under a thick layer of chocolate, giving you crunch and chew in every bite.
  • You can make a full batch in under two hours, and most of that time is just waiting for the chocolate to set.
  • They look bakery-fancy with minimal effort, especially when you add a scatter of sprinkles on top.
  • Kids and adults both reach for seconds, making them a reliable crowd-pleaser at any gathering.
02 -
  • Press the cereal layer firmly and evenly, or your bars will crumble when you try to cut them—I learned this after my first batch fell apart in my hands.
  • Let the melted chocolate cool slightly before pouring it on, especially if the cereal base is still warm, or it can melt the marshmallow layer underneath.
  • Use a sharp knife and wipe it clean between cuts to avoid dragging chocolate and cereal across the surface.
03 -
  • Butter your hands or spatula before pressing the cereal mixture into the pan—it prevents sticking and makes the job much easier.
  • If the chocolate sets too quickly while spreading, warm it gently in the microwave for 10 seconds to loosen it up again.
  • Use parchment paper with a little overhang on two sides so you can lift the whole block out cleanly and cut it on a board instead of in the pan.
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