These Chocolate Rice Krispie Treats are light and crunchy with a sticky, chewy marshmallow center you’ll love. Real dark chocolate and cocoa powder add deep chocolate flavor for an indulgent treat.
The Best, Most Indulgent Chocolate Rice Krispie Treats!
Everyone loves classic rice krispie treats, and the chocolate version is a delicious twist. These bars are crisp but tender, with a rich chocolate taste that balances the sweetness of marshmallows. They’re perfect for an after-school snack, a lunchbox surprise, or a party treat. Cut them into shapes for special occasions—they’re that versatile.
Recipe Ingredients
This recipe includes ingredients for the chocolate rice krispie bars and an optional chocolate-mallow topping. You can make just the bars if you prefer a simpler version—either way, they’re delicious.
For the Chocolate Rice Krispie Treats
- Butter: Any butter will work.
- Marshmallows: Use the marshmallows you have on hand.
- Cocoa powder and dark chocolate chips: Using both gives a deep chocolate flavor while cutting some sweetness.
- Rice cereal: Plain crispy rice cereal.
- Vanilla: Pure vanilla extract brightens the flavor; omit if unavailable.
For the Topping
- Marshmallows: Extra marshmallows add sweetness and texture to the topping.
- Chocolate chips: Dark chocolate is best for balance; semisweet or milk chocolate will be sweeter.
- Heavy cream: Adds richness and helps the topping reach a smooth consistency.
- Flaky sea salt: A light sprinkle enhances the chocolate flavor.
How to Make Chocolate Rice Krispie Treats
This no-bake method is straightforward. Use low heat and heatproof bowls for melting.
- Melt the butter and marshmallows: Melt butter in a large saucepan over low heat. Add marshmallows, increase heat to medium, and stir until melted. Remove from heat.
- Add chocolate, cocoa, vanilla, and cereal: Stir in chocolate chips, cocoa powder, and vanilla until smooth. Add the rice cereal and stir until evenly coated.
- Press into pan: Line a 9×13-inch pan with parchment paper. Spoon the mixture into the pan and press lightly to keep the bars airy and tender.
- Make the topping: While the bars cool, place chocolate, extra marshmallows, and heavy cream in a heatproof bowl over simmering water. Whisk until smooth and marshmallows are melted.
- Finish and serve: Drizzle the topping over the bars, sprinkle with flaky sea salt, cut into squares, and enjoy.
Why Are My Rice Krispie Treats Hard?
If your bars turn out too firm, check for these common issues:
- Overheating the butter mixture: High heat can cause the mixture to become tough. Use gentle heat for a soft finish.
- Using stale cereal: Old or stale cereal affects texture and flavor.
- Pressing too hard: Press lightly when packing the mixture into the pan to keep some air for a tender bite.
Tips for Success
Follow these tips to keep your treats perfectly textured and flavorful.
- Gentle melting: Melt chocolate and marshmallow mixtures over low heat or use a double boiler to avoid scorching.
- Softer bars: Reduce the amount of cereal slightly for a softer result.
- Crunchier bars: Add a bit more cereal for extra crunch.
Easy Recipe Variations
These bars are flexible—try a few variations to suit your taste.
- Try other cereals: Cornflakes or puffed rice change the texture and flavor.
- Adjust the salt: Use any salt you have or omit it for a sweeter bar.
- Add mix-ins: Fold in chopped nuts, dried fruit, or cookie crumbs. If adding many mix-ins, reduce cereal slightly so the mixture holds together.
How to Store
- To store: Keep bars in an airtight container at room temperature up to 3 days, or refrigerate up to 1 week.
- To freeze: Wrap each square in plastic wrap, place in a zip-top bag, and freeze up to 3 months. Thaw to room temperature before serving.
5 from 5 votes
Chocolate Rice Krispie Treats
by Katerina | Easy Weeknight Recipes
Chocolate Rice Krispie Treats are light and crunchy, with a sticky marshmallow texture and real dark chocolate.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Ingredients
For the Rice Krispies
- 6 tablespoons butter
- 6 cups marshmallows
- 3 tablespoons cocoa powder
- ⅔ cup dark chocolate chips
- 6 cups crispy rice cereal
- 1 teaspoon pure vanilla extract
For the Topping
- 1 cup marshmallows
- ½ cup dark chocolate chips
- ¼ cup heavy cream
- Flaky sea salt, to sprinkle
Instructions
For the Rice Krispies
- Melt butter in a large saucepan over low heat. Avoid high heat so the butter does not burn.
- Add marshmallows and increase heat to medium. Stir constantly until melted, then remove from heat.
- Stir in chocolate chips, cocoa powder, and vanilla until smooth and combined.
- Fold in the crispy rice cereal until evenly coated.
- Line a 9×13-inch pan with parchment, leaving excess for easy removal. Spoon the mixture into the pan and press lightly.
For the Topping
- While bars cool, place chocolate, marshmallows, and heavy cream in a heatproof bowl over simmering water (bowl should not touch the water). Use a double boiler if available.
- Whisk until smooth and marshmallows are melted.
- Remove from heat, drizzle over bars, and sprinkle with flaky sea salt.
- Cut into squares and serve.
Notes
- Rice cereal: Use original crispy rice for the classic texture, or try cornflakes or puffed rice for variation.
- Texture: Less cereal yields softer bars; more cereal gives more crunch.
- Pressing the mixture: Grease your hands or a spatula lightly to press the mixture evenly without compacting it too much.
- Storage: Store in an airtight container at room temperature up to 3 days or in the refrigerator up to 1 week.
Nutrition
Serving: 1 square | Calories: 340 kcal | Carbohydrates: 55 g | Protein: 3 g | Fat: 13 g | Saturated Fat: 10 g | Sugar: 31 g
Nutritional info is an estimate provided as a courtesy and may vary based on ingredients and tools used.
More Chocolatey Desserts
- Cream Cheese Brownies
- Mint Chocolate Skillet Cookie
- Chocolate Zucchini Bread