Chocolate Covered Rice Krispy Treats (Printable)

Crispy marshmallow squares coated in rich chocolate with colorful sprinkles.

# What You'll Need:

→ 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, optional

→ 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, optional

# 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 if using.
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 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 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 Suggestions:

01 -
  • No baking required, so your kitchen stays cool and the process is fast and forgiving.
  • The crispy-chewy texture under a smooth chocolate shell feels like a candy bar you made yourself.
  • Kids and adults alike light up when they see rainbow sprinkles on top.
  • You can customize the toppings endlessly—swap in white chocolate, add crushed peppermint, or drizzle caramel.
02 -
  • Use low heat when melting butter and marshmallows or they'll scorch and turn grainy.
  • Press the cereal mixture firmly into the pan—loose packing leads to crumbly bars that fall apart.
  • Let the melted chocolate cool slightly before pouring so it doesn't melt the marshmallow layer underneath.
  • Line your pan with parchment paper for the easiest removal and cleanest cuts.
03 -
  • Butter your hands or spatula generously before pressing the mixture into the pan—it prevents sticking and makes shaping effortless.
  • For a professional chocolate finish, let the melted chocolate cool to about 88°F before pouring so it sets with a glossy sheen.
  • Use a hot, dry knife to cut the bars—run it under hot water, wipe it dry, then slice for clean, bakery-style edges.
  • If the chocolate cracks when you cut, let the bars sit at room temperature for 10 minutes to soften slightly.
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