I reimagined the childhood marshmallow bar by hiding a secret chocolate core in my Double Chocolate Rice Krispie Treats, a playful twist that tempts you to find out more.

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I was kind of shocked how quickly unsalted butter and mini marshmallows turn into something way more than the sum of their parts. Bite into these and you get chewy, crunchy bars that sneak up on you, kind of like those Double Chocolate Rice Krispie Treats everyone raves about but with a little more attitude.

I kept tweaking the balance of chocolate and chew until it felt right, and now I call it my go to Chocolate Rice Crispy Recipe for when I need something fast and a little ridiculous. Trust me you’ll want to know what the fuss is about.

Ingredients

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Unsalted butter gives richness and shine mostly fat little nutrients makes treats tender
Mini marshmallows are sugary binder lots of carbs melt into gooey sweetness fast
Unsweetened cocoa powder brings chocolate flavor antioxidants bitter edge low sugar
Rice Krispies cereal adds crunch and air mostly carbs light texture holds shape
Vanilla extract lifts flavor tiny calories makes chocolate taste rounder and warmer
Salt quiets sweetness enhances chocolate notes tiny sodium per bite
Semisweet chocolate chips add cocoa fat and sugar melt for pockets of chocolate

Ingredient Quantities

3 tablespoons unsalted butter

4 cups mini marshmallows (about one 10 oz bag)

1/4 cup unsweetened cocoa powder

6 cups Rice Krispies cereal

1 teaspoon vanilla extract

Pinch of salt

1 cup semisweet chocolate chips

How to Make this

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1. Line an 8×8 or 9×9 inch pan with parchment and lightly butter or spray the paper so the bars release easily.

2. In a large heavy saucepan melt 3 tablespoons unsalted butter over low heat, then add 4 cups mini marshmallows and 1/4 cup unsweetened cocoa powder. Stir constantly until the marshmallows are completely melted and the mixture is smooth.

3. Remove the pan from the heat and stir in 1 teaspoon vanilla extract and a pinch of salt until combined.

4. Immediately add 6 cups Rice Krispies cereal and fold gently with a spatula until every flake is coated with the chocolate marshmallow mix.

5. Using a piece of buttered parchment or lightly buttered hands, press the mixture into the prepared pan. Press firmly enough to hold but dont squash it flat or the bars get too dense. Tip: press with another sheet of parchment to keep your hands clean.

6. Melt 1 cup semisweet chocolate chips in a microwave-safe bowl in 15 to 20 second bursts, stirring between each burst, until smooth. Or melt over a double boiler if you prefer.

7. Pour the melted chocolate over the pressed Rice Krispie layer and spread evenly with an offset spatula or the back of a spoon. You can swirl the chocolate a bit for a rustic look.

8. Let the bars cool at room temperature until the chocolate sets, about 30 to 60 minutes. If you want them faster chill in the fridge for 15 to 30 minutes but dont leave them so long they become rock hard.

9. Lift the parchment from the pan, cut into bars with a sharp knife, and store in an airtight container at room temp for up to 3 days or in the fridge if you like them firmer.

Equipment Needed

1. 8×8 or 9×9 inch baking pan (lined with parchment paper and lightly buttered or sprayed)
2. Parchment paper (plus an extra sheet to press the mixture so your hands stay clean)
3. Large heavy saucepan (for melting butter and marshmallows)
4. Heatproof spatula or wooden spoon (for stirring and folding)
5. Measuring cups and measuring spoons (3 tbsp butter, 1/4 cup cocoa, 6 cups cereal etc)
6. Microwave safe bowl or a double boiler (to melt the chocolate)
7. Offset spatula or the back of a spoon (to spread the melted chocolate evenly)
8. Sharp knife (to cut bars cleanly once set)
9. Airtight container or storage box (to keep bars fresh; you can chill them if you like them firmer)

FAQ

Q: Can I make these without a microwave?
A: Yes, just use a big pot on very low heat, melt the butter, add the marshmallows and stir constantly till mostly melted, then whisk in the cocoa, remove from heat and fold in the cereal. Work fast so they dont seize up.

Q: How do I keep them soft and chewy not rock hard?
A: Dont overcook the marshmallows, take them off the heat when theyre almost melted and stir until smooth, press into the pan gently (not pack them tight) and store in an airtight container at room temp.

Q: Will the chocolate chips melt and make a mess?
A: If you fold chips in while the mix is blazing hot theyll mostly melt, to keep chip shape cool the marshmallow mix 1 to 2 minutes off heat then fold in. Or melt the chips and drizzle on top for streaky chocolate.

Q: Mine turned out dry and crumbly, what went wrong?
A: Usually not enough melted marshmallow or you pressed the bars too hard. Cocoa powder also soaks up moisture so add an extra tablespoon or two of butter or a few extra mini marshmallows next time.

Q: Can I swap ingredients like using regular marshmallows or different cereal?
A: Yes, large marshmallows work, just measure by weight or count and let them melt a bit longer. You can use a gluten free puffed rice if needed, but standard Rice Krispies may contain barley so check the box.

Q: How should I store or freeze them and how long will they last?
A: Store airtight at room temp up to 3 days for best chew, up to 5 days they still okay. For longer freeze individually wrapped for up to 6 weeks, thaw at room temp or zap a few seconds in the microwave to soften.

Chocolate Rice Krispies Recipe Substitutions and Variations

Unsalted butter: Swap with coconut oil 1:1. It melts the same and gives a light coconut note, if you use salted butter instead just cut the pinch of salt in half.
Unsweetened cocoa powder: Use Dutch process cocoa 1:1 for a smoother, darker chocolate taste. If you only have hot cocoa mix start with less then add to taste since it has sugar and milk powder.
Rice Krispies cereal: Any puffed rice cereal will work 1:1, or try gluten free puffed rice or puffed quinoa for extra crunch, just press the mixture gently into the pan so it holds together.
Semisweet chocolate chips: Chop a semisweet or dark chocolate bar (about 1 cup chips = 6 ounces chopped) or use milk or white chocolate if you want sweeter bars, but note theyll be noticeably sweeter.

Pro Tips

– Toast the Rice Krispies for 4 to 6 minutes on a baking sheet to give the bars a nuttier crunch, but keep an eye on them cause they burn fast and then its ruined.
– Melt the marshmallows very slowly and add the cocoa a little at a time so it blends smooth, if the mix looks grainy stir in 1 teaspoon of butter to rescue it.
– When you press the mixture into the pan dont mash it flat, press just enough to hold together; use a piece of buttered parchment or the bottom of a measuring cup for an even, non-sticky finish.
– For a glossy, snappy chocolate top add a teaspoon of neutral oil or coconut oil to the chips before melting, chill briefly till set then run a hot knife under warm water and dry it for cleaner slices; store with parchment between layers so they dont stick.

Chocolate Rice Krispies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I reimagined the childhood marshmallow bar by hiding a secret chocolate core in my Double Chocolate Rice Krispie Treats, a playful twist that tempts you to find out more.

Servings

servings

Calories

230

kcal

Equipment: 1. 8×8 or 9×9 inch baking pan (lined with parchment paper and lightly buttered or sprayed)
2. Parchment paper (plus an extra sheet to press the mixture so your hands stay clean)
3. Large heavy saucepan (for melting butter and marshmallows)
4. Heatproof spatula or wooden spoon (for stirring and folding)
5. Measuring cups and measuring spoons (3 tbsp butter, 1/4 cup cocoa, 6 cups cereal etc)
6. Microwave safe bowl or a double boiler (to melt the chocolate)
7. Offset spatula or the back of a spoon (to spread the melted chocolate evenly)
8. Sharp knife (to cut bars cleanly once set)
9. Airtight container or storage box (to keep bars fresh; you can chill them if you like them firmer)

Ingredients

3 tablespoons unsalted butter
4 cups mini marshmallows (about one 10 oz bag)
1/4 cup unsweetened cocoa powder
6 cups Rice Krispies cereal
1 teaspoon vanilla extract
Pinch of salt
1 cup semisweet chocolate chips

Directions

Line an 8×8 or 9×9 inch pan with parchment and lightly butter or spray the paper so the bars release easily.
In a large heavy saucepan melt 3 tablespoons unsalted butter over low heat, then add 4 cups mini marshmallows and 1/4 cup unsweetened cocoa powder. Stir constantly until the marshmallows are completely melted and the mixture is smooth.
Remove the pan from the heat and stir in 1 teaspoon vanilla extract and a pinch of salt until combined.
Immediately add 6 cups Rice Krispies cereal and fold gently with a spatula until every flake is coated with the chocolate marshmallow mix.
Using a piece of buttered parchment or lightly buttered hands, press the mixture into the prepared pan. Press firmly enough to hold but dont squash it flat or the bars get too dense. Tip: press with another sheet of parchment to keep your hands clean.
Melt 1 cup semisweet chocolate chips in a microwave-safe bowl in 15 to 20 second bursts, stirring between each burst, until smooth. Or melt over a double boiler if you prefer.
Pour the melted chocolate over the pressed Rice Krispie layer and spread evenly with an offset spatula or the back of a spoon. You can swirl the chocolate a bit for a rustic look.
Let the bars cool at room temperature until the chocolate sets, about 30 to 60 minutes. If you want them faster chill in the fridge for 15 to 30 minutes but dont leave them so long they become rock hard.
Lift the parchment from the pan, cut into bars with a sharp knife, and store in an airtight container at room temp for up to 3 days or in the fridge if you like them firmer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.