Chocolate Covered Rice Krispy Treats (Printable)

Crispy cereal bars coated in glossy chocolate with colorful sprinkles—a delightful party favorite.

# What You 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:

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 can make them start to finish in under two hours, and most of that is just waiting for the chocolate to set.
  • The combination of crispy cereal, gooey marshmallow, and glossy chocolate feels nostalgic and indulgent at the same time.
  • Theyre endlessly adaptable—swap the chocolate, change the sprinkles, or add a drizzle of white chocolate on top.
  • Kids love helping press the mixture into the pan, and adults love eating them straight from the fridge.
02 -
  • Never use high heat when melting marshmallows—they scorch fast and turn grainy instead of smooth.
  • Press the cereal mixture firmly into the pan, or your bars will crumble when you try to pick them up.
  • Let the base cool slightly before adding chocolate, or the chocolate will melt right into the cereal and disappear.
  • If you want clean cuts, chill the whole pan for 10 minutes before slicing—it makes a huge difference.
03 -
  • Line your pan with parchment paper before greasing it, and leave some overhang—you can lift the whole block out and cut it on a board without wrestling it out of the pan.
  • If your chocolate seizes or turns grainy, stir in a teaspoon of warm cream or milk to bring it back to a smooth, pourable consistency.
  • Press the cereal mixture with a piece of parchment paper instead of your hands if you want perfectly even bars without sticky fingers.
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