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Three chocolate Rice kripsie treats, stacked one on top of another
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5 from 2 votes

Chocolate Rice Krispie Treats

These chocolate Rice Krispie treats are perfectly gooey with a delicious chocolate flavor and tons of gooey marshmallows. Top them with an extra layer of chocolate for the perfect cereal treat. These are so easy to make and the perfect twist on classic Rice Krispie treats.
Prep Time15 minutes
To Firm1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: 8x8, Chocolate Rice Krispie Treats, No Bake
Servings: 16 squares
Author: Fiona Dowling

Equipment

  • 8x8 inch (20x20 cm) pan

Ingredients

Chocolate Rice Krispie Treats

  • 6 tablespoons unsalted butter (84 grams)
  • 10 oz bag mini marshmallows (283 grams) about 5 cups
  • 4 tablespoons cocoa powder (22 grams)
  • 4 oz milk chocolate, chopped* (112 grams) or 2/3 cup chocolate chips
  • 4-5 cups Rice Krispies* (100-125 grams)

Topping

  • 6 ounces chopped chocolate (84 grams) milk, semi-sweet or dark - your favorite, or about 1 cup chocolate chips
  • 1/2 teaspoon shortening or vegetable oil

Instructions

  • Add the butter and marshmallows to a large saucepan over low heat. Gently stir the mixture as the marshmallows and butter begin to melt. Stir constantly to avoid burning.
  • Once the mixture is almost melted, stir in the cocoa and 4 ounces chopped chocolate. Keep stirring until the chocolate has melted. If you notice the chocolate looking at all grainy, remove from the heat. If the chocolate gets too hot it will bake and become grainy or burn.
  • Once everything is melted, turn off the burner and stir in the cereal. I typically start with 3 cups, and then mix in 1 cup at a time.
  • Lightly grease an 8x8 inch (20x20 cm) pan. Turn the cereal into the greased pan and gently press it down using a lightly greased hands (I spray them with non-stick cooking spray) or a lightly greased rubber spatula.
  • For the topping, finely chop the 6 ounces of chocolate and place in a heatproof bowl. Microwave for 45-seconds on medium power, and stir. Repeat the process until smooth. Do not use high power, as the chocolate will burn. Alternatively, the chocolate can be melted in a double boiler over low heat - ensure that the bottom of the bowl containing your chocolate does not touch the gently simmering water underneath. Once melted, stir in the shortening.
  • Pour the chocolate over the Rice Krispie treats and smooth into an even layer.
  • Once the chocolate looks about 60-70% set, use a thin knife to draw into the chocolate where you plan to slice the bars. This makes the bars easier to slice later. Once the chocolate topping is set, slice the bars with a sharp knife, cutting down where you scored the chocolate.

Notes

  1. Chocolate: Feel free to use milk chocolate or semi-sweet chocolate for these bars. 
  2. Butter: Salted or unsalted is fine. You can also substitute butter with margarine for this recipe. 
  3. Marshmallows: A 10-ounce bag is equivalent to about 5 cups of mini marshmallows
  4. Storage: Store in an airtight container at room temperature for up to 5 days. I do not recommend storing Rice Krispie treats in the fridge because they get too hard. 
  5. Nutrition: Details provided are an estimate only and based on 1 square with chocolate topping, assuming the pan is sliced into 16 uniform pieces. 

Nutrition

Calories: 215kcal | Carbohydrates: 32g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 55mg | Potassium: 81mg | Fiber: 1g | Sugar: 20g | Vitamin A: 597IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 3mg