Chocolate Covered Rice Krispy Treats (Printable)

Crispy cereal with marshmallow, covered in rich chocolate and sprinkles. Perfect for any celebration.

# Required Ingredients:

→ 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

# Preparation 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 while 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 and use a buttered spatula or hands to 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 and 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 chocolate shell transforms simple cereal bars into something that feels bakery-special without any fancy skills required.
  • You can make a full batch in under two hours, and most of that time is hands-off waiting for the chocolate to set.
  • Kids and adults fight over these equally, making them the ultimate crowd-pleaser at potlucks and birthday parties.
  • They keep beautifully in an airtight container, so you can prep them a day or two ahead without stress.
02 -
  • Never melt marshmallows over high heat or they'll scorch on the bottom and turn grainy instead of smooth.
  • Press the cereal layer firmly into the pan or the bars will crumble when you try to cut them later.
  • If your melted chocolate seems too thick to spread, stir in an extra half teaspoon of oil to loosen it up.
  • Let the chocolate set completely before cutting, or you'll end up with messy, smudged bars that stick to the knife.
03 -
  • Line your pan with parchment paper so you can lift the whole block out easily and cut it on a board without scratching your pan.
  • Let the melted chocolate cool to around 88°F before pouring it over the cereal layer for a glossy, professional-looking finish that sets with a beautiful sheen.
  • Use a buttered offset spatula to press down the cereal mixture—it glides smoothly and prevents sticking better than your hands.
  • For a shortcut, melt the chocolate in a double boiler instead of the microwave to reduce the risk of scorching.
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