Chocolate Covered Rice Krispy Treats (Printer-Friendly)

Crispy, gooey, and chocolatey—these layered bars combine marshmallow cereal with a glossy chocolate topping and rainbow sprinkles for irresistible crunch.

# 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

→ 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

# Step-by-Step Guide:

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 fine sea salt.
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 approximately 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 Tips:

01 -
  • The chocolate layer adds a rich, grown up twist to a childhood favorite that never gets old.
  • They come together in under two hours with ingredients you probably already have on hand.
  • Every bite gives you that satisfying crunch followed by a melt in your mouth sweetness.
  • They look bakery perfect but require zero baking skills or fancy equipment.
02 -
  • If you press the cereal mixture too hard, the bars turn dense and chewy instead of light and crispy, so use a gentle but firm hand.
  • Letting the melted chocolate cool to about 88 degrees before pouring gives you a shiny, professional finish that snaps when you bite into it.
  • Refrigerating the treats after cutting keeps the chocolate from getting fingerprints and makes them easier to stack or wrap.
03 -
  • Butter your hands before pressing the mixture into the pan so it doesn't stick to your fingers and you get an even, smooth surface.
  • Let the chocolate sit for two minutes after melting before pouring it gives you better control and a glosser finish.
  • Cut the bars while the chocolate is barely set but not rock hard for the cleanest edges without cracking.
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