These chocolate rice krispie treats are loaded with chocolate flavor and are gooey, and chewy, take 20 minutes to prep, and are always a crowd-pleaser!
This recipe uses both dark chocolate, and cocoa powder for an extra chocolate flavor and is topped with plenty of chocolate chips. This recipe is budget-friendly and uses super simple ingredients.
These rice krispies treats with chocolate are the most perfect dessert for rice krispie treat lovers and chocolate lovers! It is the perfect combination of both desserts in one!
For more rice krispie recipes, check out my roundup of 25+ rice krispie treats variations.
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Why this recipe works
- Simple- These chocolate rice crispy treats are made with super simple and affordable ingredients.
- No bake- This is a no-bake recipe, so there is no need to turn on the oven!
- Texture- These chocolate treats are chewy, chocolaty, and delicious.
- Perfect for a crowd- They are perfect for gifting and for making for a crowd! You can double or triple this recipe using the recipe card below.
- Ease- this recipe for chocolate rice krispies is super easy to make and straightforward. Anyone can make this!
Ingredients
Before you start to make this rice Krispies chocolate treats recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this delicious dessert.
Marshmallows- you can use your favorite brand of marshmallows for this recipe. You can use either normal-sized marshmallows or mini marshmallows.
Dark chocolate-Â use the best quality dark chocolate for the best flavor. You can use milk chocolate as well.
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our brownies because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Vanilla extract– Vanilla extract Is an essential ingredient in baking and adds a delicious flavor to these bars.
Salt– We used kosher salt for this recipe. Salt doesn’t give them a salty taste, it helps to enhance the flavor.
Rice Krispie cereal-Â you will need puffed rice cereal for the filling of these bars. You can use both regular rice Krispie cereal and puffed brown rice cereal. You can also use cocoa rice krispie cereal!
Chocolate chips- we topped these treats with chocolate chips. You can use your favorite chocolate chips like white chocolate chips, dark chocolate chips, and milk chocolate chips. You can use mini or regular chips.
Instructions
Prepare a parchment paper-lined 8 by 8-inch baking pan with cooking spray.
Into a saucepan, add the butter and melt it over medium-low heat. Then add the marshmallows, and sift the cocoa powder, mixing constantly until the marshmallows melt.
Add the dark chocolate, kosher salt, and vanilla extract, and mix until combined.
Transfer the mixture to a large mixing bowl, and add the rice krispie cereal. Mix with a wooden spoon until well combined and the cereal is evenly coated with the marshmallow mixture.
Add chocolate chips if desired and mix until combined.
Transfer the mixture to a parchment paper-lined 8 by 8 baking pan and gently press it down using your damp hands or a spoon. Top with more chocolate chips if desired.
Let the treats chill in the fridge for at least one hour. This step helps it set and makes it easy to cut into bars.
Remove the treats from the pan and cut with a sharp knife for as many bars as you'd like!
Expert Tips
- Avoid packing the mixture into the pan too tightly. We like an airy and crispy texture instead of a dense texture.
- To prevent the bars from being stiff, make sure that you don't get the mixture to a boil.
- Be patient and let the treats rest in the fridge and set so they will be easy to cut. If you will try to slice them when they are warm, they will fall apart and leave you with a sticky mess.
- Line your pan with parchment paper so it will be easier to release the bars from the pan! This step is crucial and will prevent a mess.
- Dampen your fingers before you start to press the mixture into the pan. Also, make sure that you clean your hands thoroughly, to make this process smooth and easy!
- Melt the mixture until it's just melted and immediately remove it from the heat. This will prevent your treats from getting hard.
Faq's
These treats will last for up to 5 days stored in an airtight container in the fridge or for up to 3 days stored at room temperature.
Our favorite way to cut these chocolate rice krispies squares and cakes is by dipping a long knife into hot water, once the knife warms up, wipe off the excess water, and slice the bars. Dip and wipe the knife between every slice.
Yes! Simply skip the added salt! If you are using unsalted butter, we like adding a pinch or so of salt to balance the flavors.
Yes! This recipe is made in an 8 by 8-inch pan, but you can double this recipe and make it in a 9 by 13-inch pan!
Storing
It’s okay to store these bars at room temperature. Cover them with plastic wrap or foil to prevent them from drying out.
Freezing
To freeze these, you will need to wrap the bars in plastic wrap or foil and seal them in an airtight container or in an airtight resealable bag. You can freeze them for up to 2 months. Thaw at room temperature for a few hours.
I do not recommend freezing these even though it's possible. These are super easy to make and use simple ingredients.
Substitutions
Gluten-free- this recipe is naturally gluten-free, but I like to ensure that the package of the rice cereal says "gluten-free" just in case it's mixed with gluten products.
Dairy-free- make this dairy-free by using vegan butter instead of dairy butter.
Marshmallows- we used large marshmallows for this recipe, but you can use mini marshmallows as well.
Variations
Add-ins-Â we love adding mini marshmallows to the mixture for an extra chewy texture! More delicious add-ins are crushed nuts, chopped Oreos, chopped graham crackers, etc.
Spread- add a combination of flavors by adding peanut butter to the mixture, or any of your favorite nut butter.
Chocolate rice krispies- you can use chocolate rice krispie cereal instead of regular Rice Krispies! (also known as cocoa krispies)
Chocolate chips- you can swap the chocolate chips with mini chocolate chips or any of your favorite chocolate chips like white chocolate chips, dark chocolate chips, milk chocolate chips, semisweet chocolate chips, or even caramel chocolate chips.
Serving Tips
Top these rice krispies treats with a drizzle of peanut butter, chocolate sauce, marshmallow fluff, whipped cream, chocolate ganache, caramel sauce, or a scoop of vanilla ice cream.
More rice krispie recipes
Easy scotcharoos- These easy scotcharoos are no bake bars made with rice Krispies cereal, and peanut butter mixture, and topped with melted chocolate and butterscotch chips.
Fruity pebbles treats- These fruity pebbles treats are made with only 4 ingredients, are a no-bake recipe, are made with melted marshmallows, and are perfect for fruity pebbles lovers!
Peanut Butter Balls With Rice Krispies- These no bake peanut butter balls with rice Krispies are crunchy and delicious and are super easy to make. They will turn into your favorite candy to make! You can serve them as a snack, dessert, or sweet treat!
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📖 Recipe
Chocolate Rice Krispie Treats (Easy & Quick)
Ingredients
- 90 g Butter unsalted
- 250 g Marshmallows
- ½ teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 3 tablespoon Cocoa powder
- 100 g Dark chocolate or milk chocolate
- 4 cups Rice cereal
- ¾ cup Chocolate chips optional
Instructions
- Prepare a parchment paper-lined 8 by 8-inch baking pan.
- Into a saucepan, add the butter and melt it over medium-low heat. Then add the marshmallows, and sift the cocoa powder, mixing constantly until the marshmallows melt.
- Add the dark chocolate, kosher salt, and vanilla extract, and mix until combined.
- Transfer the mixture to a large mixing bowl, and add the rice krispie cereal. Mix with a wooden spoon until well combined and the cereal is evenly coated with the marshmallow mixture.
- Add chocolate chips if desired and mix until combined.
- Transfer the mixture to a parchment paper-lined 8 by 8 baking pan and gently press it down using your damp hands or a spoon. Top with more chocolate chips if desired.
- Let the treats chill in the fridge for at least one hour. This step helps it set and makes it easy to cut into bars.
- Remove the treats from the pan and cut with a sharp knife for as many bars as you'd like!
Notes
- Avoid packing the mixture into the pan too tightly. We like an airy and crispy texture instead of a dense texture.
- To prevent the bars from being stiff, make sure that you don't get the mixture to a boil.
- Be patient and let the treats rest in the fridge and set so they will be easy to cut. If you will try to slice them when they are warm, they will fall apart and leave you with a sticky mess.
- Line your pan with parchment paper so it will be easier to release the bars from the pan! This step is crucial and will prevent a mess.
- Dampen your fingers before you start to press the mixture into the pan. Also, make sure that you clean your hands thoroughly, to make this process smooth and easy!
- Melt the mixture until it's just melted and immediately remove it from the heat. This will prevent your treats from getting hard.
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