Homemade Chocolate Rice Krispie Treats are chewy, crunchy, and packed with delicious chocolate! Make a batch of these easy, no-bake marshmallow-filled bars today.
What’s in Chocolate Rice Krispies?
Made with lots of chocolate, gooey marshmallows, and crunchy Rice Krispies cereal, it’s impossible to not fall in love with this chocolatey take on classic rice krispie treats.
- Rice Krispies Cereal: this crunchy cereal is, of course, the base for these delicious treats!
- Marshmallows: Mini marshmallows are the easiest to melt and mix for this recipe. You can also substitute marshmallow creme.
- Butter: Use unsalted butter. This will be melted along with the marshmallows to create the perfect gooey mixture that keeps everything together (and tastes amazing!).
- Chocolate Chips: Don’t forget the chocolate chips! These will melt into the mixture to add a chocolatey twist.
Pro Tip: For gooier treats, use a 7-ounce tub of marshmallow creme in place of the marshmallows.
Variations on Rice Krispie Treats with Chocolate
There are so many different ways to change up the flavor of these chocolate cereal bars! Try adding some nut butter, crushed nuts, instant coffee, or mint extract to the chocolate mixture to change up the flavor. Or stir in chopped Oreos, mini marshmallows, crushed or graham crackers. Yum!
Not necessarily! While Rice Krispies cereal is made from rice, it also contains malt, which is made from barley and may contain gluten. To ensure your treats are gluten-free, look for the Rice Krispies that are labelled as certified gluten-free!
The easiest way to create a deeper, richer flavor with these Rice Krispie treats is to brown the butter at the very beginning. You can also sprinkle just a pinch of espresso powder into the marshmallow and butter mixture to make the flavor super dark! Of course, opting to use dark chocolate instead of semisweet is always a safe bet too.
Too much marshmallow and butter can make Rice Krispie treats sticky. Also, using marshmallow fluff in place of the marshmallows can make the treats stickier than usual. To combat this, simply add a bit more cereal!
You may have overcooked the marshmallows when melting them, leading to hard treats, or you may have packed the mixture too tightly into the pan. Keep an eye on the marshmallows as they melt, and gently pack the mixture into the pan.
If you want to make these even more fun, try drizzling melted chocolate or caramel sauce on top before they cool! You can also sprinkle in mini marshmallows or M&M pieces to make them look extra special.
How to Store
Store leftover chocolate rice krispie treats in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
How to Freeze
These treats will stay fresh in the freezer for up to 3 months. To ensure they don’t dry out or get freezer burn, I recommend wrapping them in plastic wrap or wax paper, then placing them in a freeze-safe resealable bag. When you’re ready to eat one, just let it thaw out at room temperature for a couple hours. It’ll be good as new!
More Cereal Treat Recipes We Love
- Classic Rice Krispie Treats
- Fruity Pebbles Treats
- Lucky Charms Treats
- Cinnamon Toast Crunch Bars
Chocolate Rice Krispie Treats Recipe
- 3 tablespoons unsalted butter 42 grams
- 4 cups miniature marshmallows 172 grams, see note
- 6 cups Rice Krispies cereal 168 grams
- 1 cup semisweet chocolate chips 170 grams
- In a large saucepan set over low heat, melt the butter, stirring continuously. Once melted, add in the marshmallows and continue stirring until they have completely melted with the butter. Remove from stovetop.3 tablespoons unsalted butter, 4 cups miniature marshmallows
- Stir in the Rice Krispies and stir until they are evenly coated with the melted marshmallow and butter. Stir in the chocolate chips and stir to combine with the Krispie mixture. Continue stirring until the chips have completely melted into the cereal and marshmallows.6 cups Rice Krispies cereal, 1 cup semisweet chocolate chips
- Line a 9×13-inch baking pan with wax paper, or coat with butter. Use a lightly sprayed rubber spatula, and pour the Krispie mixture into the pan. Use the back of a spatula or a piece of wax paper over the treats and press into the pan. Sprinkle more chocolate chips on top if desired. Allow the treats to cool and the marshmallows to set, about 30 minutes. Cut into squares and serve.
- Marshmallows: 1 7-ounce tub of marshmallow creme can be substituted for the mini marshmallows.
- When you add the marshmallows to the butter, stir continuously! This will prevent the marshmallows from clumping together or getting stuck to the pan and burning.
- Want to get more creative? Instead of placing more chocolate chips on top of the bars, try using M&M’s or chocolate shavings!
- If you’re using wax paper to prepare your baking pan, consider letting about an inch of the paper hang out of the sides of the pan. That way, when the treats are ready to be cut into squares, you can lift them out of the pan and not have to worry about leaving knife marks.
More Chocolate Desserts to Try
Can you tell that we are obsessed with creating the best chocolate desserts? Try these favorites asap: