I used both milk and dark chocolate with crisp rice cereal to make Chocolate Rice Krispie Treats resembling homemade chocolate bars ready in minutes.

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I still cant believe that a few simple pantry items like Rice Krispies cereal and a slab of dark chocolate can make something this addictive. I call them my Double Chocolate Rice Krispie Treats, but honestly they live somewhere between Chocolate Rice Krispie Treats and Homemade Chocolate Bars, all gooey and kind of dangerously snackable.

They’re the sort of thing you’ll hide from guests then pretend you forgot about, because one bite feels familiar and totally new at once. I promise they vanish fast, and you might just make them again the same night.

Seriously its worth it. Try them.

Ingredients

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Rice Krispies cereal: light and crispy, mostly carbs, adds crunch and nostalgia.
Marshmallows: pure sugar and air, make it sweet, gooey, childhood vibes.
Unsalted butter: adds richness, fat helps bind melted marshmallows and flavor.
Milk chocolate: creamy, milky sweetness, boosts sugar and smooth texture.
Dark chocolate: bitter, cocoa rich, adds depth and less overt sweetness.
Vanilla extract: tiny but elevates flavor, rounds out sweetness, smells great.
Flaky sea salt: optional, sparks contrast, cuts sweetness, gives crunch sometimes.
Extra dark chocolate: intense cocoa, makes deep chocolate ribbons when drizzled.

Ingredient Quantities

6 cups Rice Krispies cereal

10 oz marshmallows (about 40 large)

3 tablespoons unsalted butter

4 oz milk chocolate, chips or chopped

4 oz dark chocolate (60 to 70% cacao), chips or chopped

1 teaspoon vanilla extract

Pinch fine sea salt

2 oz extra dark chocolate for drizzling, optional

Flaky sea salt for sprinkling, optional

How to Make this

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1. Line an 8 by 8 inch pan with parchment leaving an overhang and lightly butter or spray it. Have the 6 cups Rice Krispies measured and ready in a big bowl.

2. In a large heavy bottom pot melt 3 tablespoons unsalted butter over low heat, add the 10 oz marshmallows and stir constantly until smooth and melted, about 3 to 5 minutes. Keep the heat low so nothing scorches.

3. Remove the pot from heat and stir in the 4 oz milk chocolate and 4 oz dark chocolate until fully melted and glossy. Add 1 teaspoon vanilla extract and a pinch of fine sea salt and mix. If the chocolate isnt melting fast, return to very low heat for a few seconds while stirring.

4. Pour the chocolate marshmallow mixture over the Rice Krispies and fold gently with a spatula until the cereal is evenly coated. Work fast but steady so the marshmallow doesnt set.

5. Transfer the mixture to the prepared pan and press down evenly using a buttered spatula or a piece of parchment. Dont press it too hard or the treats will be too dense; press just enough to level.

6. If you want the extra dark chocolate drizzle, melt the 2 oz extra dark chocolate in 15 second bursts in the microwave stirring between or use a small bowl set over simmering water. Drizzle with a spoon or put the chocolate in a small bag and snip a corner to squeeze lines over the top.

7. Sprinkle flaky sea salt over the top if desired, then let the slab set at room temperature about 30 to 60 minutes or chill 15 to 20 minutes to speed it up.

8. Use the parchment overhang to lift the slab from the pan, then cut into bars with a sharp knife. For cleaner cuts warm the knife under hot water, dry it, and slice.

9. Store the treats in an airtight container at room temperature up to 3 days or in the fridge up to a week. Theyre best eaten within a couple days so the cereal stays crisp.

10. Quick tips: prep parchment and spatula ahead, dont overheat the chocolate, press lightly to keep texture, and warm the knife between cuts for neat bars.

Equipment Needed

1. 8×8 inch baking pan lined with parchment (leave an overhang) and butter or nonstick spray
2. Large mixing bowl for the 6 cups Rice Krispies
3. Heavy bottom pot for melting butter and marshmallows
4. Rubber spatula (for folding and pressing) plus a heatproof spoon for stirring
5. Measuring cups and measuring spoons (6 cups, 3 Tbsp, 1 tsp etc)
6. Microwave-safe bowl or a small heatproof bowl plus a small saucepan for a double boiler (for melting extra chocolate)
7. Small zip-top bag or piping bag (or just a spoon) for drizzling chocolate
8. Sharp knife and cutting board (warm knife under hot water, dry it, then slice for clean cuts)

FAQ

Q: How do I make these extra gooey or more set? A: For extra gooey, add about 2 oz more marshmallows or use a touch less cereal and dont press them too hard into the pan. To make them firmer, press the mixture very firmly into the pan, let cool, then chill 20 to 30 minutes before cutting.

Q: Whats the best way to melt the chocolate and do the drizzle? A: Microwave in 20 second bursts, stirring between each, or use a double boiler. If it gets too thick add a tiny splash of neutral oil or butter. For the drizzle put extra dark chocolate in a small bag, snip a corner, or use a spoon. Sprinkle flaky salt while the drizzle is still tacky so it sticks. Avoid getting water in the chocolate or it will seize.

Q: Are Rice Krispies gluten free? A: Not the standard Kelloggs Rice Krispies in the US because of malt flavoring from barley. If you need gluten free look for puffed rice cereals labeled GF or brands that specifically say gluten free.

Q: How do I stop them from sticking and get clean cuts? A: Line your pan with parchment with an overhang and lightly butter the paper. Press the mixture with a greased spatula or another piece of parchment so you dont over-press. Let them cool, then chill 20 to 30 minutes. Use a sharp knife warmed under hot water and dried between cuts for neat slices.

Q: Can I swap the marshmallows or use a vegan option? A: Yes. Use an equal weight of mini marshmallows or marshmallow creme, or use store bought vegan marshmallows in the same weight. Texture might change slightly but the basic method stays the same.

Q: How should I store them and how long will they last? A: Keep in an airtight container at room temperature for 2 to 3 days for best texture, up to 4 or 5 days theyll be okay but get chewier. You can freeze individually wrapped bars up to 6 weeks. If you added a chocolate drizzle, let it set fully before packing to avoid smudges.

Double Chocolate Rice Krispie Treats Recipe Substitutions and Variations

Unsalted butter: swap with 3 tablespoons melted coconut oil for a dairy free version, or use vegan butter in equal amounts, or brown the butter for a nuttier finish use the same amount but watch it while melting.
Marshmallows: use an equal weight of vegan marshmallows if you need no gelatin, or about 7 to 8 ounces marshmallow creme plus 1 tablespoon butter to match texture, or if youre in a pinch melt 10 ounces of store marshmallows slowly with the butter on low heat.
Rice Krispies cereal: use gluten free puffed rice cereal to make it GF, or try puffed quinoa or millet for extra crunch and protein use the same volume 6 cups and press gently into the pan.
Milk and dark chocolate: replace the 4 ounces milk plus 4 ounces dark with 8 ounces semisweet chopped chocolate or chips for a simpler single chocolate version, or swap in 4 ounces white chocolate plus 4 ounces dark for a sweet bitter combo, or make a quick chocolate coating with cocoa powder mixed with a little coconut oil and powdered sugar.

Pro Tips

– Keep the heat low and chop the chocolate small so it melts fast. If the chocolate starts to seize, take it off the heat and stir in a teaspoon of warm cream or a little butter, it will smooth out; dont keep blasting it with heat or youll scorch the marshmallow mix.

– Be gentle when folding and when you press the slab into the pan. Press just enough to level it, if you pack it down too hard the bars will end up dense and chewy instead of light and crisp.

– To keep the treats crisp store them at room temp in an airtight container with a slice of bread or a paper towel to absorb extra moisture, replace the bread after a day. The fridge makes them firmer but can make the cereal go a bit soft.

– For a shiny, controlled drizzle add a teaspoon of neutral oil (vegetable or light olive) to the melted extra dark chocolate, or use a small piping bag/zip bag with a tiny corner snipped. Let the drizzle cool slightly before you sprinkle flaky salt so the salt sits pretty and doesnt sink in.

– For neat bars warm a sharp knife under hot water, dry it, slice, then rewarm and wipe between cuts; or use unflavored dental floss (pull taut and slide) for perfectly clean edges. If youre in a hurry chill the pan 10 minutes first so you dont squish the pieces.

Double Chocolate Rice Krispie Treats Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I used both milk and dark chocolate with crisp rice cereal to make Chocolate Rice Krispie Treats resembling homemade chocolate bars ready in minutes.

Servings

servings

Calories

289

kcal

Equipment: 1. 8×8 inch baking pan lined with parchment (leave an overhang) and butter or nonstick spray
2. Large mixing bowl for the 6 cups Rice Krispies
3. Heavy bottom pot for melting butter and marshmallows
4. Rubber spatula (for folding and pressing) plus a heatproof spoon for stirring
5. Measuring cups and measuring spoons (6 cups, 3 Tbsp, 1 tsp etc)
6. Microwave-safe bowl or a small heatproof bowl plus a small saucepan for a double boiler (for melting extra chocolate)
7. Small zip-top bag or piping bag (or just a spoon) for drizzling chocolate
8. Sharp knife and cutting board (warm knife under hot water, dry it, then slice for clean cuts)

Ingredients

6 cups Rice Krispies cereal
10 oz marshmallows (about 40 large)
3 tablespoons unsalted butter
4 oz milk chocolate, chips or chopped
4 oz dark chocolate (60 to 70% cacao), chips or chopped
1 teaspoon vanilla extract
Pinch fine sea salt
2 oz extra dark chocolate for drizzling, optional
Flaky sea salt for sprinkling, optional

Directions

Line an 8 by 8 inch pan with parchment leaving an overhang and lightly butter or spray it. Have the 6 cups Rice Krispies measured and ready in a big bowl.
In a large heavy bottom pot melt 3 tablespoons unsalted butter over low heat, add the 10 oz marshmallows and stir constantly until smooth and melted, about 3 to 5 minutes. Keep the heat low so nothing scorches.
Remove the pot from heat and stir in the 4 oz milk chocolate and 4 oz dark chocolate until fully melted and glossy. Add 1 teaspoon vanilla extract and a pinch of fine sea salt and mix. If the chocolate isnt melting fast, return to very low heat for a few seconds while stirring.
Pour the chocolate marshmallow mixture over the Rice Krispies and fold gently with a spatula until the cereal is evenly coated. Work fast but steady so the marshmallow doesnt set.
Transfer the mixture to the prepared pan and press down evenly using a buttered spatula or a piece of parchment. Dont press it too hard or the treats will be too dense; press just enough to level.
If you want the extra dark chocolate drizzle, melt the 2 oz extra dark chocolate in 15 second bursts in the microwave stirring between or use a small bowl set over simmering water. Drizzle with a spoon or put the chocolate in a small bag and snip a corner to squeeze lines over the top.
Sprinkle flaky sea salt over the top if desired, then let the slab set at room temperature about 30 to 60 minutes or chill 15 to 20 minutes to speed it up.
Use the parchment overhang to lift the slab from the pan, then cut into bars with a sharp knife. For cleaner cuts warm the knife under hot water, dry it, and slice.
Store the treats in an airtight container at room temperature up to 3 days or in the fridge up to a week. Theyre best eaten within a couple days so the cereal stays crisp.
Quick tips: prep parchment and spatula ahead, dont overheat the chocolate, press lightly to keep texture, and warm the knife between cuts for neat bars.

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.