Chocolate Covered Rice Krispy Treats (Printable)

Crispy marshmallow cereal bars coated in rich chocolate with rainbow sprinkles

# What You'll Need:

→ 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 - 1 ½ 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 Make It:

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 Advice:

01 -
  • You only need one pot and about fifteen minutes of actual work, then the fridge does the rest.
  • The chocolate coating transforms a humble cereal treat into something that belongs on a dessert table.
  • Kids can help press the mixture into the pan, and theyll feel like pastry chefs when they see the finished bars.
  • Theyre endlessly customizable with different chocolates, toppings, or even a drizzle of white chocolate.
02 -
  • If you try to spread the chocolate while the base is still warm, it will melt into the cereal and lose that clean, crisp layer.
  • Greasing your hands or spatula with butter before pressing the mixture is the only way to avoid a sticky mess.
  • Cutting with a warm knife (run it under hot water and dry it) gives you bakery-perfect edges every single time.
03 -
  • Let the melted chocolate cool to about 88 degrees F before pouring it over the base for a glossy, professional finish that snaps when you bite.
  • Press a sheet of parchment or wax paper over the cereal mixture and use a flat-bottomed glass to press it evenly, this trick gives you perfect, level bars every time.
  • If the marshmallow mixture starts to stiffen before you finish mixing, put it back over low heat for 30 seconds and stir until it loosens up again.
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