Chocolate Covered Rice Krispy Treats (Printable)

Crispy marshmallow cereal bars coated in rich chocolate with colorful sprinkles

# 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

# 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 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 mixture to prepared pan. Using a buttered spatula or hands, press firmly and evenly into the pan.
07 - Let sit at room temperature for approximately 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 melted chocolate over cooled Rice Krispies 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 treats to set at room temperature for at least 1 hour, or refrigerate for 20-30 minutes until chocolate is firm.
12 - Once set, lift block from pan using parchment overhang if used, or invert onto cutting board. Cut into 12-16 bars with a sharp knife.

# Expert Suggestions:

01 -
  • The chocolate coating transforms a simple cereal treat into something bakery-worthy without any tempering or tricky techniques.
  • You can make a full batch in under half an hour of active work, then let the fridge do the rest.
  • Kids and adults both reach for seconds, which makes it ideal for potlucks, bake sales, or last-minute celebrations.
02 -
  • If you overheat the marshmallows or cook them too long, they'll turn tough and chewy instead of soft and gooey—low heat and patience are your friends here.
  • Pressing the cereal mixture too lightly will leave loose, crumbly bars that fall apart, so use real pressure when packing the pan.
  • Letting the chocolate cool slightly before pouring prevents it from melting into the cereal layer and keeps your finish smooth and glossy.
03 -
  • If your chocolate seizes or turns grainy, whisk in a teaspoon of warm cream or milk to bring it back to a smooth, spreadable consistency.
  • For perfectly clean cuts, dip your knife in hot water, wipe it dry, then slice—the warmth glides through the chocolate without dragging or cracking.
  • Line your pan with parchment paper extending over two sides so you can lift the entire block out in one piece, making cutting and cleanup effortless.
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