No-Bake Chocolate Rice Krispies

Let’s face it – finding a quick and fun treat to make with kids on rainy afternoons can feel like mission impossible. Between homework, after-school activities, and trying to keep the house in order, the last thing anyone needs is a complicated dessert recipe that leaves the kitchen looking like a disaster zone.

That’s why these chocolate rice krispies are such a lifesaver – they’re super easy to whip up, only need a handful of ingredients, and best of all, kids can help make them without creating too much mess. Plus, they’re always a hit at bake sales and birthday parties.

What Kind of Marshmallows Should I Use?

When making Rice Krispies treats, regular mini marshmallows are your best bet since they melt more quickly and evenly than their larger counterparts. Fresh marshmallows work much better than older ones, so check the package date and give them a gentle squeeze – they should feel soft and squishy. While generic brands can work fine, name-brand marshmallows like Kraft or Jet-Puffed tend to melt more smoothly and give you a better end result. If you’re in a pinch, you can use large marshmallows cut into smaller pieces, but you’ll need to stir more frequently to get them to melt evenly.

Options for Substitutions

Looking to make these chocolate treats but missing something? Here are some helpful swaps:

• Rice Krispies cereal: While the original Rice Krispies give that classic snap and crunch, you can use other crispy rice cereals or even Cocoa Krispies for extra chocolate flavor. Just don’t use a grain-heavy cereal as it won’t bind the same way.
• Salted butter: Unsalted butter works fine – just add a tiny pinch of salt. You can also use margarine, though the flavor won’t be quite as rich. Coconut oil is another option for a dairy-free version.
• Mini marshmallows: Regular-sized marshmallows work too – just use the same amount by weight (about 16 ounces). For the chopped marshmallows on top, you can skip them or use chocolate chips instead.
• Cocoa powder: Both Dutch-process or natural cocoa powder work here. If you’re out of cocoa powder, you can melt 4 ounces of dark chocolate with the butter and marshmallows instead.

Watch Out for These Mistakes While Making

The biggest mistake when making chocolate Rice Krispies treats is cranking up the heat too high when melting your marshmallows and butter – keep it at medium-low heat and stir constantly to prevent burning, which can leave your treats with an unpleasant bitter taste.

Another common error is pressing the mixture too firmly into the pan, which can result in dense, hard-to-eat treats – instead, gently press the mixture using a piece of parchment paper or buttered hands for the perfect chewy texture.

Timing is crucial too – don’t let the melted marshmallow mixture cool too much before adding the cereal, as it’ll become difficult to mix and won’t coat evenly; work quickly but carefully to combine everything while it’s still warm and pliable.

For extra insurance against sticking, butter your spatula and pan well, and remember to let the treats cool completely at room temperature rather than in the refrigerator, which can make them too hard and lose their signature gooey texture.

What to Serve With Chocolate Rice Krispies?

These chocolatey treats are perfect on their own, but they’re even better when paired with a cold glass of milk! If you’re serving these at a party or gathering, try setting up a simple hot chocolate bar alongside them – the combination of chocolate-on-chocolate is always a crowd-pleaser. For a fun dessert spread, you can serve these treats with vanilla ice cream or whipped cream on the side, which adds a nice creamy contrast to the crispy texture. Since these are pretty sweet, I like to balance things out with some fresh berries on the side – strawberries and raspberries work especially well with the chocolate flavor.

Storage Instructions

Counter Storage: These chocolate Rice Krispies treats stay fresh at room temperature for up to 3 days. Just keep them in an airtight container with wax paper between layers to prevent sticking. I like to cut them into squares first – it makes grabbing a quick snack super easy!

Refrigerate: Pop them in the fridge in a sealed container, and they’ll stay good for up to a week. The cool temperature helps keep them firm, which is especially nice during warm weather. Just remember to separate layers with wax paper to keep them from sticking together.

Freeze: These treats are perfect for freezing! Wrap them individually in plastic wrap, then place in a freezer bag – they’ll keep for up to 6 weeks. When you’re ready to enjoy one, just let it sit at room temperature for about 15 minutes before digging in.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4200
• Protein: 30-40 g
• Fat: 180-200 g
• Carbohydrates: 600-650 g

Ingredients

• 8 tablespoons salted sweet cream butter
• 8 cups mini marshmallows
• 1/2 cup unsweetened cocoa powder
• 8 cups rice krispies cereal
• 1 cup chopped mini marshmallows

Step 1: Prepare Ingredients

Start by chopping enough mini marshmallows to have 1 cup of chopped marshmallows.

Set these aside, as they will be added to the Chocolate Rice Krispie Treats after incorporating the cereal.

Step 2: Melt Butter and Marshmallows

In a large saucepan, melt the butter on medium-low heat.

Be cautious not to turn the heat too high, as this could burn the butter.

Add the mini marshmallows to the melted butter and stir to ensure they are completely coated.

Continue stirring on medium-low heat until the marshmallows are fully melted.

Once melted, immediately remove the pan from the heat.

Step 3: Add Cocoa Powder

To the melted marshmallow mixture, add the unsweetened cocoa powder.

Stir thoroughly until the cocoa powder is completely combined with the marshmallow mixture, creating a smooth chocolate base.

Step 4: Combine with Rice Krispie Cereal

Add the Rice Krispie cereal to the chocolate marshmallow mixture.

Carefully fold the cereal in until it is entirely covered with the chocolate marshmallow mix.

Once the cereal is well-coated, fold in the previously chopped marshmallows, distributing them evenly throughout the mixture.

Step 5: Form and Set the Treats

Spoon the prepared mixture into a 9×13″ pan.

There’s no need to grease the pan; the butter within the treats will allow them to release easily.

Lightly press the mixture into the pan using a spatula or buttered fingers to gently smooth the top.

Avoid pressing down too firmly, as you want to maintain some airiness.

Allow the Rice Krispie Treats to cool completely.

Step 6: Cut and Serve

Once cooled, use a sharp knife to cut the Rice Krispie Treats into squares.

Serve and enjoy these delicious, chocolatey treats!