Chocolate Rice Krispies Recipe
These chocolate rice krispies are chewy and crunchy double chocolate bars that are quick and easy to make. They are just like the buttery marshmallow rice krispie treats you know and love, just filled with chocolate.
Equipment
- 1 large sauce pan or pot
- 1 large spoon
- 1 8 X 8 or 9 X 9 (20 cm or 23 cm) pan
- 1 parhcment paper
Ingredients
- 6 tbsp (85 g) unsalted butter
- 1 10 oz bag mini marshmallows (about 6 cups)
- ¼ cup (22 g) dutch process or unsweetened cocoa powder
- 5½ cups (149 g) Rice Krispie Cereal
- ½ cup (85 g) semi sweet chocolate chips, plus more for optional topping
- ½ teaspoon flaky salt for topping, optional
Instructions
- In a large sauce pan or pot, melt the butter on low heat.
- Once all the butter has melted, add in the mini marshmallows and cocoa powder. Stir continuously over low heat until the marshmallows are mostly melted and the cocoa powder is mostly combined with the melted marshmallows and butter.
- Once the marshmallows are mostly melted remove the pot from the heat. Quickly and carefully stir in the rice crispy or cocoa rice krispies cereal in two batches.
- When the cereal is mostly coated in the chocolate marshmallow mixture, stir in the chocolate chips.
- Evenly scoop the soft and gooey treats into a lined 8 x 8 or 9 x 9 pan. Gently press the chocolate rice crispy treats into place. Top with more chocolate chips and flaky salt if you like.
- Allow the rice crispy bars with chocolate to set for at least 30 minutes, slice and enjoy.
Notes
Store leftover marshmallow treats: These chocolate rice krispies store well in an airtight container at room temperature for up to one week.
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