Chocolate Covered Rice Krispy Treats (Printable version)

Crispy marshmallow squares coated in rich chocolate and topped with colorful sprinkles for the ultimate no-bake party dessert.

# Ingredient List:

→ 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

→ 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

# How-To Steps:

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.
05 - Add Rice Krispies cereal and gently fold with a spatula until evenly coated.
06 - Transfer the mixture to the prepared pan and use a buttered spatula or hands to 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 Krispies layer and 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 or invert onto a cutting board. Cut into 12–16 bars with a sharp knife.

# Expert Advice:

01 -
  • They take about thirty minutes from start to finish, so you can satisfy a craving without planning ahead.
  • The contrast of textures—crunch, chew, and smooth chocolate—makes each bite genuinely interesting.
  • Kids and adults alike devour these, making them perfect for gatherings where you want something universally beloved.
02 -
  • The chocolate temperature matters more than most people realize—if you let it cool to around 88°F before pouring, it sets with a professional-looking snap instead of looking dull and streaky.
  • Trying to cut while the chocolate is still slightly soft creates a mess, but waiting too long in a warm kitchen means you'll be sawing through rock. Room temperature setting gives you the sweet spot.
03 -
  • The oil in the chocolate isn't optional if you want that glossy, professional finish—it's the difference between treats that look homemade and treats that look intentional.
  • Cutting with a sharp knife dipped in hot water and wiped clean between each cut prevents the chocolate from cracking and gives you restaurant-quality edges.
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