Chocolate Covered Rice Krispie Treats Recipe
Chocolate Covered Rice Krispie Treats put the original marshmallow treat over the top with decadence. These are crispy, chewy, and gooey bars that are covered with a smooth layer of rich melted chocolate and are ideal for parties, bake sales, or just a sweet snack at home.
Ingredients
For the Rice Krispie Layer:
- 6 cups crispy rice cereal
- 10 oz mini marshmallows (about 4 cups)
- 3 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt (optional, enhances flavor)
For the Chocolate Topping:
- 1½ cups semi-sweet or milk chocolate chips (or chopped chocolate bar)
- 1 tablespoon coconut oil or butter (optional, for smoother texture and shine)
- Sprinkles, sea salt, or crushed candy (optional, for topping)
Instructions
- Butter or spray a 9x13-inch baking pan with non-stick spray, or line with parchment paper to make removal easy.
- Melt the butter in a large saucepan over medium-low heat. Add in the marshmallows and stir until completely melted and smooth. Take off the heat, add vanilla extract and salt (optional), and stir. Add the crispy rice cereal and stir rapidly until coated pieces are evenly coated.
- Pour the mixture into the prepared pan. With a greased spatula or clean hands, press the mixture into an even layer. These cookies should not be pressed hard- this will make them soft and chewy.
- Melt the chocolate chips with coconut oil or butter in a microwave-safe bowl or a double boiler, stirring after every 2030 seconds, until smooth and shiny.
- Add the melted chocolate on top of the Rice krispie layer and spread using an offset spatula. Top with sprinkles, sea salt, or crushed candy when the chocolate is still wet.
- Allow the treats to come to room temperature, or accelerate the process by refrigerating for 20 to 30 minutes until the chocolate has set.
- When the chocolate has set, lift the treats out of the pan and cut into squares or rectangles. Clean the knife between cuts to have nice edges.