Chocolate Covered Rice Krispy Treats (Printable Version)

Crispy marshmallow squares coated in glossy chocolate with rainbow sprinkles for a delightful crunch and melt-in-your-mouth experience.

# What You Need:

→ Base

01 - 6 tablespoons unsalted butter, plus extra for greasing
02 - 10 ounces mini marshmallows
03 - 6 cups Rice Krispies cereal
04 - 1/4 teaspoon fine sea salt, optional

→ Chocolate Topping

05 - 1 1/2 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 Make It:

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 Krispies 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 Tips:

01 -
  • The chocolate shell cracks perfectly under your teeth, then melts into the gooey cereal layer.
  • You only need one pot and a microwave, so cleanup is almost as fast as making them.
  • They look fancy enough for a party but taste like the best childhood snack you ever had.
  • Everyone asks for the recipe, and you get to sound like a dessert genius even though it takes less than twenty minutes of actual work.
02 -
  • Melt the marshmallows over low heat, or they'll scorch on the bottom and taste burnt even if the top looks fine.
  • Let the cereal layer cool for a few minutes before adding the chocolate, or the heat will melt the chocolate into a dull, streaky mess instead of a glossy shell.
  • Press the mixture firmly into the pan so the bars hold together when you cut them, but don't pack it down so hard that you lose the light, airy texture.
03 -
  • Let the melted chocolate cool to about 88 degrees Fahrenheit before pouring it over the cereal layer, and it'll set with a glossy, professional finish instead of a dull, streaky surface.
  • Wipe your knife clean and dip it in hot water between cuts, and you'll get clean, sharp edges without dragging the chocolate or tearing the cereal layer.
  • If the marshmallow mixture starts to harden before you finish pressing it into the pan, put the saucepan back over low heat for a few seconds to soften it again.
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