Chocolate Covered Rice Krispy Treats

Last summer, my niece discovered she could make Rice Krispie treats entirely by herself. She beamed with such pride carrying that first slightly lopsided pan around the kitchen. When I suggested we add melted chocolate on top, her eyes went wide and she immediately started rifling through the baking cupboard. Now whenever she visits, she asks if we can make the fancy ones with sprinkles.

I brought a batch of these to a potluck when I was running late and had zero time for anything complicated. They disappeared before I even made it to the dessert table myself. My friend texted me the next morning asking for the recipe, saying her husband had eaten three in a row while standing at the counter.

Ingredients

• Unsalted butter: Use real butter here rather than margarine for the best flavor and texture
• Mini marshmallows: The mini size melts faster and more evenly than regular marshmallows
• Rice Krispies cereal: Fresh cereal makes the crispiest treats, check the expiration date
• Fine sea salt: A pinch cuts through the sweetness and makes all the flavors pop
• Semisweet chocolate chips: Choose good quality chocolate since its the star of the show
• Vegetable oil: This helps the chocolate melt smoothly and creates a glossy finish
• Rainbow sprinkles: Add these immediately after pouring the chocolate so they stick properly

Instructions

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Prep your pan:

Butter an 8x8 or 9x9 inch square baking pan thoroughly, getting into all the corners

Melt the butter:

Place butter in a large saucepan over low heat, stirring constantly so it does not brown

Add marshmallows:

Stir in mini marshmallows and keep stirring until completely melted and smooth

Season if desired:

Remove from heat and stir in the sea salt if using, it really makes a difference

Combine with cereal:

Pour in Rice Krispies and fold gently with a spatula until every piece is coated

Press into pan:

Transfer to your prepared pan and press firmly and evenly with a buttered spatula or hands

Let cool briefly:

Let the treats sit at room temperature for about 10 minutes before adding chocolate

Melt the chocolate:

Combine chocolate chips and oil in a microwave safe bowl, heating in 30 second intervals and stirring until glossy

Spread chocolate:

Pour melted chocolate over the cooled treats and spread evenly with an offset spatula

Add garnish:

Sprinkle with rainbow sprinkles right away so they stick before the chocolate sets

Set completely:

Let sit at room temperature for at least 1 hour or refrigerate for 20 to 30 minutes until firm

Cut and serve:

Lift from the pan and cut into 12 to 16 bars with a sharp knife for clean edges

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These became my go to contribution for school bake sales after I realized how much faster they are than cookies. The kids always swarm the table when they see the chocolate topping. My daughter started requesting them for her birthday instead of cake because she says they are more fun to share with friends.

Making Them Your Way

Stir half a teaspoon of vanilla extract into the melted marshmallows for a classic flavor boost. You can also swap the chocolate for white chocolate and use pastel sprinkles for baby showers or spring gatherings. Try adding crushed candy canes on top during winter holidays for a peppermint version that everyone loves.

Storage Secrets

Store these treats in an airtight container at room temperature for up to 3 days for the best texture. The refrigerator keeps them fresh for up to a week but the chocolate loses some of its snap. If you need to stack them, place parchment paper between layers so they do not stick together.

Perfect Presentation Tips

Use a sharp knife cleaned with hot water between cuts for the cleanest edges. You can lift the entire block out easily if you line the pan with parchment paper leaving overhang on two sides. For uniform bars, cut the whole block in half first, then cut each half into even pieces.

• Let your knife warm under hot water and dry it before each cut for perfect edges
• These freeze well for up to 2 months if wrapped tightly in plastic and then foil
• Sprinkle flaky sea salt on the chocolate before it sets for a gourmet touch

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These treats have a way of bringing out the kid in everyone who tries them. Watch how quickly adults reach for a second one when they think nobody is looking.

Frequently Asked Recipe Questions

→ How can I prevent the marshmallow mixture from sticking?

Lightly grease your baking pan and use a buttered spatula or hands when pressing the cereal mixture. This creates a non-stick surface, making it easier to handle and ensuring a clean release.

→ What kind of chocolate works best for the topping?

Semisweet or dark chocolate chips are recommended for a rich flavor and glossy finish. You can also use good quality chocolate bars, finely chopped, for an even smoother melt.

→ Can I add other flavorings to the cereal base?

Absolutely! Stir in half a teaspoon of vanilla extract with the melted marshmallows for an enhanced aroma and taste. Almond or peppermint extracts could also provide a delightful twist.

→ How should I store these treats to keep them fresh?

Store them in an airtight container at room temperature for up to 3 days. For slightly longer storage, they can be refrigerated for up to a week, though they might become a bit firmer.

→ Are there any tips for cutting clean bars?

Ensure the chocolate topping is completely set before cutting. For very clean edges, you can chill the block briefly and use a sharp, warm knife, wiping it clean between each cut.

→ Can I use different toppings or garnishes?

Yes, feel free to get creative! Besides sprinkles or chopped nuts, consider drizzling with white chocolate, adding crushed candy canes for holidays, or a sprinkle of flaky sea salt for a gourmet touch.