Save The kitchen counter was covered in sticky fingerprints and my roommate was already reaching for seconds before I could even photograph them. These aren't your average lunchbox treats—they're what happens when you decide that good enough isn't quite good enough and add a chocolate layer that makes everything better. I've been making them since college, when store-bought treats just couldn't satisfy that late night craving for something homemade and slightly over the top.
Last summer I made these for my niece's birthday party and watched them disappear in minutes while the fancy cupcakes sat ignored. There's something about that combination of crispy, chewy, and chocolatey that bypasses all pretense and hits pure comfort. Now they're my go-to whenever I need to bring something that guarantees smiles.
Ingredients
- 6 tablespoons unsalted butter: Low and slow melting prevents browning and keeps that pristine marshmallow flavor
- 10 ounces mini marshmallows: Mini versions melt faster and more evenly than regular ones
- 6 cups Rice Krispies cereal: Fresh boxes make all the difference in achieving that perfect crunch
- 1/4 teaspoon fine sea salt: Just enough to make the chocolate sing without tasting salty
- 1 1/2 cups semisweet chocolate chips: Dark chocolate works beautifully if you prefer less sweetness
- 1 teaspoon vegetable or coconut oil: The secret to a chocolate layer that sets glossy and firm
- 2 tablespoons rainbow sprinkles: Add these immediately before the chocolate sets
Instructions
- Prepare your pan:
- Butter an 8x8 or 9x9 inch pan thoroughly, getting into every corner
- Melt the butter:
- Keep the heat low and stir constantly until fully melted but not browned
- Add the marshmallows:
- Pour them in and stir until completely smooth, about 3 minutes
- Season if desired:
- Remove from heat and stir in the sea salt now
- Combine with cereal:
- Fold gently until every piece is coated but avoid crushing the cereal
- Press into pan:
- Use buttered hands or a spatula to press firmly and evenly
- Let cool briefly:
- Wait about 10 minutes while you prepare the chocolate
- Melt the chocolate:
- Microwave with oil in 30 second intervals, stirring each time until glossy
- Spread and garnish:
- Pour over treats, spread evenly, and add sprinkles before it sets
- Set completely:
- Wait at least 1 hour at room temperature or 30 minutes in the fridge
- Cut and serve:
- Use a sharp knife and wipe it clean between cuts for neat edges
Save My dad swears that letting them sit overnight makes them even better, something about the flavors melding together. I've never actually been able to test this theory because they never last that long in our house. That's probably the best endorsement I can give.
Making Them Your Way
Once you master the base, the variations are endless. White chocolate with crushed candy canes makes incredible holiday treats. Swap the sprinkles for toasted nuts or sea salt flakes for something more grown up. I've even stirred in peanut butter to the marshmallow mixture when I'm feeling particularly indulgent.
Storage Secrets
These keep beautifully at room temperature for three days, though the cereal gradually softens. The fridge extends their life to a week but can make the chocolate layer harder. For best texture, bring them to room temperature before serving if they've been chilled.
Party Perfect Presentation
Cut them into small squares for parties or rectangles for more substantial portions. A hot knife dipped in water between cuts creates those bakery-perfect edges. Layer them between parchment paper in a container for transport and they'll arrive looking as gorgeous as they taste.
- Use a ruler if you want perfectly uniform pieces
- Let the chocolate set completely before cutting or you'll get messy edges
- Package them individually in cellophane bags for adorable party favors
Save Simple treats executed with love and attention to detail are often the ones people remember most. These chocolate covered rice krispy treats prove that sometimes the most unpretentious desserts bring the most joy.
Recipe FAQ
- → Why are my treats hard?
Overcooking the marshmallows or pressing the mixture too firmly can lead to hard treats. Ensure you melt marshmallows over low heat until just smooth and use a gentle touch when pressing into the pan.
- → Can I use different types of chocolate for the topping?
Yes, absolutely! While semisweet is classic, dark chocolate offers a richer flavor, and milk chocolate provides a sweeter, creamier profile. White chocolate can also be used, perhaps with pastel sprinkles for a festive twist.
- → How should I store these bars to keep them fresh?
Store your bars in an airtight container at room temperature for up to 3 days. For longer freshness, they can be refrigerated for up to a week. If refrigerated, let them sit at room temperature for a few minutes before serving for the best texture.
- → What if I don't have Rice Krispies cereal?
Any similar puffed rice cereal will work well. You can also experiment with other puffed cereals like Cheerios or Chex for a different flavor and texture, though the classic 'crispy' experience comes from puffed rice.
- → Can I add vanilla extract?
Yes, adding about ½ teaspoon of vanilla extract to the melted marshmallow mixture can enhance the overall flavor. Stir it in right after removing the marshmallows from the heat.
- → Can I freeze these bars?
While technically possible, freezing can alter the texture, making them a bit chewier or slightly crumbly upon thawing. It's generally best to consume them fresh or refrigerate for up to a week for optimal quality.