Chocolate Rice Krispie Treats

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Extra gooey and delicious Chocolate Rice Krispie Treats with extra marshmallows and cocoa-coated Krispies cereal are so easy to make; they’re ready in 30 minutes or less and no baking is required!

Looking for a different flavored Krispies treat? Try our fruity pebble rice krispie treats, peanut butter rice krispie treats, or the original rice krispie treats recipe!

 

Overhead image of Chocolate Rice Krispie Treats being cut and pulled apart to be eaten.

Chocolate Rice Krispie Treats

Hands down, the best Rice Krispie Treats® my mom made always had a chocolate topping or chocolate drizzle on top. The more chocolate, the better!

So today, I’m channeling all the chocolate right down the chocolate-y cereal, to bring you some rich and intensely chocolate treats. In fact, Chocolate Rice Krispie Treats have three types of chocolate in them: chocolate chips, cocoa powder, and Cocoa Krispies® cereal. Because sometimes, more is more!

Process shots--images of the butter and marshmallows being melted; the cocoa powder and chocolate chips being added and melted; and the Cocoa Krispies being added and mixed together.

Chocolate Rice Krispie Treat tips

  • Line the pan. Use parchment paper (that has been sprayed with cooking spray) to make for easy removal of these bars. This is my favorite 9×9-inch pan.
  • Use low heat. When marshmallows are exposed to high heat, they harden and will make these bars hard and unenjoyable to eat. The lower the heat, the longer it takes for the marshmallows to melt, but ultimately, the better the bars will be.
  • Use fresh, soft marshmallows. The softer the marshmallows, the more enjoyable these bars taste. 
  • Don’t overcook the marshmallow mixture. Stir over low heat until the marshmallows are just melted and then immediately move them from the heat. It’s also important to stir the marshmallows nearly constantly while they are melting.

QUICK TIP

When purchasing marshmallows, gently press on the bags to feel for the softest ones. I recommend using those marshmallows within a few days of purchasing when making Chocolate Rice Krispie Treats.

Process shots-- images of the remaining marshmallows being added; the mixture being added to a prepared pan and pressed; and then the bars being cut into squares.

More tips

  • Stir constantly and briskly. Again, it’s important to stir constantly once the chocolate chips have been added in. If not, the chocolate chips can burn.
  • Don’t use Dutch-process cocoa powder. I recommend Dutch-process cocoa in a lot of my recipes; this is not one of them. Use regular, unsweetened cocoa powder for these bars.
  • Use high quality chocolate chips. Cheaper brands tend to resist melting smoothly. I love Ghirardelli® or Guittard® (not sponsored).
  • Once you’ve added the cereal, work quickly! Stir, stir, stir! To ensure all of the cereal gets generously coated in the delicious marshmallow mixture, work quickly. The bigger the pot used, the easier this is to do at a fast pace.
  • Avoid compressing. Don’t push the Krispie mixture into the pan. Instead, place them in the pan and gently press them down. The less you compact Chocolate Rice Krispie Treats, the better. When bars are heavily compressed, it makes the treats too firm and hard to chew.

Overhead image of Chocolate Rice Krispie Treats, cut into squares.

Storing Chocolate Rice Krispie Treats 

These bars are best (texture and taste-wise) within the first couple of days; we like them best on day 1. Keep the bars in an airtight container at room temperature while storing. 

Freezing and thawing these bars affects the texture, and occasionally the chocolate can thaw and be grainy. That said, here is how these bars can be frozen and thawed:

Freezing: Freeze these bars the same day they’re made. Cut into even-sized bars and wrap each treat in a square of wax paper and then plastic wrap. Place the wrapped treats in a resealable freezer bag. Store in the freezer for up to 6 months.

Thawing: Thaw the Chocolate Rice Krispie Treats by removing an individual bar from the freezer and setting it out on the counter for 15-20 minutes or until it reaches room temperature. 

QUICK TIP

To easily press these bars into the pan, quickly spritz your hands with cooking spray.

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Chocolate Rice Krispie Treats

0 from 0 votes
Extra gooey and delicious Chocolate Rice Krispie Treats, with extra marshmallows and cocoa-coated krispies cereal, are so easy to make -- ready in 30 minutes or less and no bakingis required!
Print Recipe

Chocolate Rice Krispie Treats

0 from 0 votes
Extra gooey and delicious Chocolate Rice Krispie Treats, with extra marshmallows and cocoa-coated krispies cereal, are so easy to make -- ready in 30 minutes or less and no bakingis required!
Course Dessert, Snack, Vegetarian
Cuisine American
Keyword Chocolate Rice Krispie Treats
Prep Time 20 minutes
Set up time 15 minutes
Total Time 35 minutes
Servings 12 -16 bars
Calories 77kcal

Ingredients

  • 5 tablespoons (71g) unsalted butter
  • 5 and 1/2 cups (250g) miniature marshmallows
  • 1/4 cup (16g) regular unsweetened cocoa powder (See Note 1)
  • 3/4 cup (128g) milk chocolate chips (See Note 2)
  • 6 cups (253g) Cocoa Krispies cereal (See Note 3)
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract

Instructions

  • PREP: Line a 9×9-inch pan with parchment paper, including an overhang for easy removal. Spray parchment paper with cooking spray and set aside. Measure out the cereal so it is ready to add when the time comes.
  • MARSHMALLOWS: Grab your biggest nonstick pot and melt the butter over low heat. Once the butter is completely melted, add in all but 1 cup of the marshmallows. Stir constantly, keeping the heat on low, until the marshmallows are completely melted.
  • ADD CHOCOLATE: As soon as the marshmallows are melted, remove the pot from the heat. Stir in the cocoa powder, chocolate chips, salt and vanilla extract. Mix until smooth. Next, working quickly, stir in the Cocoa Krispies cereal very gently. Lastly, stir in the reserved 1 cup marshmallows. Stir until combined.
  • SET UP: Pour the mixture into the prepared pan. Lightly spritz your hands with cooking spray and gently press (do not press hard/compact or you'll get hard bars) the mixture evenly into the pan. Allow the bars to cool and set up (about 15-20 minutes) before using the overhang to pull the bars out and cut them into squares.
  • ENJOY: Bars are best enjoyed same day they are made.

Video

Recipe Notes

Note 1: Don't use Dutch-process cocoa powder in these bars. Unsweetened regular cocoa powder works best.
Note 2: I recommend a high-quality brand of chocolate chips like Ghirardelli® or Guittard®. We love milk chocolate, but semi-sweet or dark would also work well. Use semi-sweet if you are concerned about sweetness.
Note 3: If you are concerned about sweetness, use half Cocoa Krispies and half regular krispies. We like these bars very chocolate-y, so prefer them with all Cocoa Krispies.

Nutrition Facts

Serving: 16bars | Calories: 77kcal | Carbohydrates: 5.5g | Protein: 0.9g | Fat: 6.1g | Cholesterol: 11.4mg | Sodium: 7mg | Fiber: 0.8g | Sugar: 4.1g

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