Chocolate Covered Rice Krispie Treats
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These chocolate covered rice krispie treats are a delicious spin on everyone’s favorite childhood treat! Made with just 6 simple ingredients, this easy no-bake recipe is a real crowd pleaser.
There is nothing more nostalgic to me than a gooey and chewy rice krispie square! Like my chocolate peanut butter rice krispie treats, these chocolate covered rice krispie treats are extra crunchy and gooey. They’re then covered in a thick layer of rich, velvety chocolate.
This is the perfect no bake recipe that can easily be whipped up in the kitchen when you’re short on time, but the chocolate makes it feel slightly more sophisticated and special!
Why You’ll Love These Chocolate Covered Rice Krispie Treats
- You only need 6 simple ingredients that you probably already have in your pantry!
- These rice krispie treats have a layer of chocolate on them, and you can also add sea salt or sprinkles on top.
- This is a great no bake recipe for those with food allergies as you can easily make them gluten free.
- They only take 8 minutes to make, and no need to turn on the oven, so they’re perfect when you don’t have a ton of time to spend in the kitchen!
Ingredients Needed
- Butter: you can use regular butter or vegan butter here if you’re dairy free!
- Chocolate Chips: feel free to use semisweet, dark or white chocolate. You can also use a chopped chocolate bar, and the chocolate can be regular or vegan.
- Vanilla Extract: because these chocolate covered rice krispie treats don’t have a ton of ingredients, I recommend using high quality vanilla extract here. Real vanilla brings so much more flavor!
- Mini Marshmallows: mini marshmallows will melt faster than regular marshmallows, but you can use regular sized ones and chop them up before adding to the mixture.
Step by Step Instructions
Step 1: Line an 8×8 or 9×9 baking pan with parchment paper.
Step 2: In a large pot, melt the butter over medium heat.
Step 3: Add 6 cups of marshmallows (leaving one cup to the side!) and stir with the melted butter until the marshmallows have melted. Stir in the vanilla extract.
Step 4: Add in the rice krispie cereal and remaining cup of marshmallows. Stir quickly until combined.
Step 5: Pour the rice krispie mixture into your lined pan and use a greased spatula or your hands to press the mixture down into an even layer.
Step 6: In a small microwave safe bowl, melt the butter and chocolate in 20 second increments, stirring after each one, until completely melted.
Step 7: Pour the melted chocolate over the cereal and use an offset spatula to spread into an even layer. Sprinkle over sea salt or sprinkles! Let the chocolate covered rice krispie treats set completely before removing and slicing.
Expert Tips
- If you don’t want to use butter in the chocolate coating you can swap it out for oil! You’ll want to use a neutral oil or refined coconut oil.
- Don’t press down too hard on the rice krispie treats once you pour it into the pan. If you do that they’ll get hard and dense.
- If you’re making this in a 9×9 pan instead of an 8×8, just note that the bars will be slightly thinner!
- If you want a thicker layer of chocolate, increase the chocolate chips to 2 cups and use 3 tablespoons of butter.
- Make sure you melt the butter and marshmallows on medium or medium-low heat, if you use too high of a heat you might burn the marshmallows.
- If using regular marshmallows, don’t stir the 1 cup of large marshmallows in whole. Chop them into smaller pieces first.
Storage Instructions
Once cool, store the sliced chocolate covered rice krispie treats in an airtight container for up to 3 days at room temperature.
More Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Chocolate Covered Rice Krispie Treats
Ingredients
- 6 Tablespoons (80 g) butter, (regular or dairy free)
- 7 cups (315 g) mini marshmallows, separated
- 1 teaspoon real vanilla extract
- 5 cups (140 g) Rice Krispies cereal
Chocolate Coating
- 1 cup (200 g) semisweet chocolate chips or chopped chocolate, (or white or milk chocolate, regular or vegan)
- 1½ Tablespoon butter, (regular or dairy free)
- flakey sea salt or sprinkles, for topping, (optional)
Instructions
- Line an 8×8 or 9×9 baking pan with parchment paper.
- In a large pot, melt the butter over medium heat.
- Add 6 cups of marshmallows (leaving one cup to the side!) and stir with the melted butter until the marshmallows have melted. Stir in the vanilla extract.
- Add in the rice krispie cereal and remaining cup of marshmallows. Stir quickly until combined.
- Pour the rice krispie mixture into your lined pan and use a greased spatula or your hands to gently press the mixture down into an even layer.
- In a small microwave safe bowl, melt the butter and chocolate in 20 second increments, stirring after each one, until completely melted.
- Pour the melted chocolate over the cereal and use an offset spatula to spread into an even layer. Sprinkle over sea salt or sprinkles! Let the chocolate covered rice krispie treats set completely before removing and slicing.
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Yummy!!
Perfect. Used a 9×13 for more surface area and thinner treats. 1 cup of chocolate + 2 tbls butter and only covered half so the non-chocolate folks had no excuse. (Noticed even though they complained . . . There were quite a few “excursions” from plain to chocolate). Excellent.
Tip – the large metal (pasta-boiling) pan was perfect for melting and mixing; and if you put water in it afterwards and heat it up, it cleans in a jiffy.
Such a bake sale hack! Whipped these up last minute- bless!
Thanks for your review Jill 🩵
If you put them in the refrigerator so the chocolate will cool faster, won’t it cause the treats to harden?
Hi Kimm! You’re only putting these in the fridge briefly to help speed up the chocolate cooling process so the treats shouldn’t harden.
So yummy and easy to make!
I’m so happy you loved them so much Linda!