Chocolate Covered Rice Krispy Treats (Printable Version)

Crispy, gooey cereal bars enrobed in glossy dark chocolate with a rainbow sprinkle finish. The ultimate no-bake treat for any celebration.

# 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

# Directions:

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 Suggestions:

01 -
  • The chocolate coating transforms a simple treat into something bakery worthy without any fancy skills.
  • They hold up beautifully at room temperature, so you can make them a day ahead and they still taste fresh.
  • Kids and adults both reach for seconds, making them the easiest crowd pleaser in your dessert lineup.
  • You only need one pot and a microwave, so cleanup is genuinely fast.
02 -
  • Pressing the base too hard can make it dense and chewy instead of light and crispy, so use a firm but gentle touch.
  • If your chocolate seizes or gets grainy, it likely got too hot or water got in, so melt slowly and keep everything dry.
  • Cutting while the chocolate is still soft will smear everywhere, so patience during the setting time is non negotiable.
03 -
  • Let the melted chocolate cool to about 88 degrees before pouring for a smooth, professional snap when you bite into it.
  • Stir half a teaspoon of vanilla extract into the marshmallow mixture for a subtle warmth that deepens the whole flavor.
  • Use a pizza cutter instead of a knife for the cleanest, fastest cuts through the chocolate layer.
  • If you don't have parchment, grease the pan extra well and run a thin knife around the edges before lifting the block out.
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