Chocolate Covered Rice Krispy Treats

My neighbor brought a plate of these to a block party last summer, and I watched them disappear in under ten minutes. The combination of nostalgia and decadence—childhood cereal treat meets grown-up chocolate coating—made everyone reach for seconds. I asked for the recipe on the spot, went home, and made a batch that same evening. Now they're my go-to whenever I need something impressive that doesn't require an oven or fancy skills.

I made these for my daughter's birthday party, and the kids gathered around the kitchen counter, mesmerized by the melting chocolate. One little boy asked if he could help spread the sprinkles, and within seconds, every child wanted a turn. The bars were gone before the candles were even lit on the cake. That's when I realized these treats aren't just food—they're an event.

Ingredients

• Unsalted butter: Melts the marshmallows into a silky base and adds richness without overwhelming saltiness.
• Mini marshmallows: Melt faster and more evenly than large ones, creating a smooth, stretchy binder that coats every piece of cereal.
• Rice Krispies cereal: The iconic crispy texture that snaps under your teeth and holds up beautifully under a layer of chocolate.
• Fine sea salt: A pinch deepens the sweetness and balances the sugary marshmallow, though it's completely optional.
• Semisweet or dark chocolate chips: The richer the chocolate, the more sophisticated the final treat—choose what you love.
• Vegetable oil or coconut oil: Thins the melted chocolate just enough to spread smoothly without clumping or cracking.
• Rainbow sprinkles or chopped nuts: Add color, crunch, and a festive finish that makes each bar feel like a celebration.

Instructions

Prep your pan:

Lightly grease an 8x8-inch or 9x9-inch square baking pan with butter, or line it with parchment paper for easy lifting later. A well-greased surface means no sticking and clean edges every time.

Melt the butter:

In a large saucepan over low heat, melt the butter, stirring constantly to prevent it from browning or burning. Low and slow keeps everything smooth and golden.

Add marshmallows:

Toss in the mini marshmallows and stir until they melt into a glossy, stretchy pool. This step smells like childhood and takes just a few minutes.

Season the base:

Remove from heat and stir in the sea salt if you're using it. A tiny pinch makes all the flavors pop without tasting salty.

Fold in cereal:

Add the Rice Krispies and gently fold with a spatula until every piece is coated in marshmallow. Work quickly before the mixture cools and stiffens.

Press into pan:

Transfer the mixture to your prepared pan and press it down evenly and firmly using a buttered spatula or your hands. Firm pressure creates compact bars that slice cleanly.

Cool briefly:

Let the base sit at room temperature for about 10 minutes to set up slightly. This brief rest makes it easier to spread chocolate without disturbing the cereal layer.

Melt the chocolate:

In a microwave-safe bowl, combine chocolate chips and oil, then microwave on medium power in 30-second intervals, stirring after each, until melted and glossy. Patience here prevents scorching.

Pour and spread:

Pour the melted chocolate over the cooled base and spread it evenly with an offset spatula or the back of a spoon. Work gently so you don't lift the cereal layer.

Add toppings:

Immediately sprinkle with rainbow sprinkles or chopped nuts while the chocolate is still wet. They'll stick beautifully and add festive color and crunch.

Set the chocolate:

Allow the treats to set at room temperature for at least 1 hour, or refrigerate for 20–30 minutes until the chocolate is firm. Rushing this step leads to smudged cuts.

Slice and serve:

Once set, lift the block from the pan or invert it onto a cutting board, then cut into 12–16 bars with a sharp knife. Wipe the blade between cuts for clean edges.

Save

I brought a tray of these to a potluck, and my friend's teenage son ate three in a row, then asked if I'd teach him how to make them. We spent an afternoon in my kitchen, and he texted me a photo of his own batch the next weekend, sprinkles and all. That's when I knew this recipe was a keeper—it bridges generations and inspires confidence in anyone who tries it.

Flavor Variations

Stir half a teaspoon of vanilla extract into the melted marshmallows for a subtle, bakery-like warmth. Swap semisweet chocolate for white chocolate and top with pastel sprinkles for a springtime or baby shower treat. Add a tablespoon of peanut butter to the marshmallow mixture for a nutty twist, or drizzle melted caramel over the chocolate layer for extra indulgence. Each variation feels like a new recipe, but the technique stays foolproof.

Storage and Make-Ahead Tips

Store the bars in an airtight container at room temperature for up to three days, or refrigerate them for up to a week if your kitchen is warm. They also freeze beautifully—wrap individual bars in plastic wrap, then place them in a freezer bag for up to two months. Thaw at room temperature for about 20 minutes before serving. I've pulled a batch from the freezer for last-minute guests more times than I can count, and they always taste freshly made.

Serving Suggestions

These bars shine at birthday parties, bake sales, holiday cookie swaps, and potlucks where you need something portable and crowd-pleasing. Serve them on a platter with a cup of cold milk, hot cocoa, or strong coffee for a simple but satisfying treat. They also make thoughtful homemade gifts—stack a few in a cellophane bag tied with ribbon, and you've got a present that feels personal and delicious.

• Pair with a scoop of vanilla ice cream for an over-the-top dessert.
• Cut into smaller squares for bite-sized party favors or dessert buffets.
• Dust with edible glitter or gold leaf for an elegant finish at weddings or showers.

Save

Every time I make these, I'm reminded that the best recipes are the ones that bring people together without stress or fuss. They're proof that a little butter, marshmallow, and chocolate can turn an ordinary afternoon into something sweet and memorable.

Recipe Questions & Answers

→ How long do chocolate covered Rice Krispy treats stay fresh?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The chocolate may soften slightly at room temperature but firms up beautifully when chilled.

→ Can I use white chocolate instead of semisweet?

Absolutely! White chocolate works wonderfully and creates a striking visual contrast. For festive occasions, try pastel sprinkles with white chocolate for a seasonal variation.

→ Why add oil to the chocolate topping?

Vegetable or coconut oil helps the chocolate melt smoothly and creates a glossy finish. It also prevents the chocolate from seizing and makes cutting cleaner once set.

→ Should I press the marshmallow mixture firmly or lightly?

Press firmly and evenly into the pan using a buttered spatula or hands. This ensures the bars hold their shape when cut, but be careful not to compact them too tightly or they'll lose their airy crunch.

→ Can I freeze these treats?

Yes! Wrap individual bars in plastic wrap and freeze for up to 2 months. Thaw at room temperature for 30 minutes before serving. The chocolate may develop a slight bloom but will taste delicious.

→ What's the best way to get clean cuts?

Let the chocolate set completely before cutting—room temperature for 1 hour or refrigerate for 20-30 minutes. Use a sharp knife warmed under hot water and wiped dry between cuts for the cleanest edges.