A slight twist on a classic no-bake dessert, chocolate rice krispies treats are made with added cocoa and chocolate chips for an easy fun treat. Still chewy and delicious but a little less sweet than normal rice krispies treats, they're equally simple, and you might even like them more than the plain version!
This recipe works well to decorate for Halloween rice krispie treats. For some more no-bake chocolate desserts, try our chocolate salami or Swedish chocolate balls – they all make great gifts too.
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Ingredients
Ingredient Notes and Substitutions
- Crisp rice cereal: this doesn't need to be branded, but it does need to be crisp rice and not puffed rice cereal. Puffed rice won't make rice krispie squares, it'll make rice chewy squares.
- Chocolate: we prefer dark chocolate for less sweet treats, but you can use any type you like. Chocolate chips work well for this recipe.
- Cocoa: any type of unsweetened baking cocoa. Make sure not to use hot chocolate mix.
- Marshmallows: these should be from a freshly opened bag as dry marshmallows don't melt as well. Use either mini or standard marshmallows (mini can be a bit easier to use).
- Make it vegan: use a good vegan butter alternative that comes in sticks or blocks (not in a tub) and choose vegan marshmallows.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Method
Step 1: melt the butter and chocolate in the microwave in short bursts.
Step 2: stir in the cocoa, then add the marshmallows and microwave again to melt.
Step 3: stir in the cereal until very well coated.
Step 4: press into a lined and greased tin and set for at least half an hour before slicing.
Top Tips
- Don't microwave too long: heat in short bursts, especially for the chocolate, because you don't want it to burn. It'll melt faster than you think.
- Use a double boiler: if you don't have a microwave or don't want to use it, you can melt the chocolate mixture in a heat-safe bowl set over a small pot of simmering water instead.
- Line instead: if you prefer, you can line the tin fully with parchment paper instead of greasing with butter.
Recipe Notes
Try the treats as pictured drizzled with some extra melted chocolate and flake salt, or replace the chocolate chips with peanut butter chips or white chocolate for a slightly sweeter alternative. You could also add chopped peanuts or other nuts or dip each square into melted dark chocolate.
How to Store
Storage: we don't recommend storing in the fridge. Keep in a sealed container at room temperature for 2-3 days but note that they're best when fresh. The chocolate version does keep a bit better than plain.
Freezing: you can freeze a whole batch or single squares in an airtight container for up to a month. Thaw at room temperature.
FAQ
What happens if you put too much butter in rice krispie treats?
While it might be tempting to add more butter, if you add too much the treats won't stay together and will crumble rather than slicing into nice squares.
Why are my homemade rice krispies treats so hard?
If your squares are very hard rather than chewy, it's probably because the marshmallows have been heated too long. It can also be due to old marshmallows so make sure you're using a new bag and not heating them too much.
Can you use old marshmallows for Rice Krispie Treats?
No, it's much better to use fresh marshmallows. Old ones won't melt properly, will be hard to mix the cereal into, and don't have as nice of a final texture.
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Chocolate Rice Krispies Treats
Equipment
- Measuring cups and spoons or a digital kitchen scale
- Microwave safe bowl
- 8-inch (20-cm) square baking dish can be slightly larger or smaller
- Parchment paper
- Spatula or wooden spoon
Ingredients
- ¼ cup butter plus more for greasing the pan
- ½ cup chocolate chips or chunks
- ¼ cup cocoa powder
- 40 large marshmallows from a freshly-opened bag or a 10 oz. bag mini marshmallows (5 cups)
- 1 tablespoon vanilla extract
- 5 ½ cups Rice Krispies or other crispy rice cereal
Instructions
- Line a square baking dish with parchment paper to make handles. Lightly butter the dish and set aside.
- Place the ¼ cup of butter and chocolate chips in a large microwave safe bowl. Melt in the microwave, about 1 to 2 minutes.¼ cup butter, ½ cup chocolate chips or chunks
- Add the cocoa and stir well. Add the marshmallows to the melted chocolate mixture and stir well to coat.¼ cup cocoa powder, 40 large marshmallows
- Place the bowl back in the microwave and heat the marshmallows until they are puffy and inflated, about 1 to 2 minutes.
- Remove the bowl from the microwave and, using a wooden spoon or rubber spatula, stir the marshmallows.
- If they are still holding their shape after stirring, continue to cook in 30 second bursts, stirring each time, until they are smooth and creamy.
- Add the vanilla to the melted marshmallow mixture and stir well to combine.1 tablespoon vanilla extract
- Pour the Rice Krispies into the bowl. Stir well until all of the Rice Krispies are coated in melted chocolate and marshmallow and the marshmallow mixture is evenly distributed.5 ½ cups Rice Krispies or other crispy rice cereal
- Scrape the mixture into the prepared buttered pan. Use a small piece of parchment paper to gently press it evenly into the pan, including the corners.
- Cool the Rice Krispie treats for at least 30 minutes before slicing.