Chocolate Rice Krispie Treats are packed with a double dose of chocolate flavor from Cocoa Pebbles cereal and chocolate chips.
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This Chocolate Rice Krispie Treats recipe has a decadent triple chocolate addition to the traditional krispies treats.
Easy to make in 5 minutes, these no bake bars have the perfect chewy, gooey, crunchy, buttery marshmallow cereal base mixed with melted chocolate chips and cocoa powder and topped with more chocolate sprinkled on top.
Table of Contents
- About Chocolate Rice Krispies Treats
- Why We Love This Chocolate Rice Krispie Treats Recipe
- Ingredients
- Substitutions and Additions
- Recommended Tools
- How to Make Chocolate Rice Krispie Treats
- How To Make Rice Krispie Treats On The Stovetop
- Best Way To Spread The Rice Krispie Mixture
- Tip From Our Recipe Developer
- How to Store Rice Krispie Treats
- Frequently Asked Questions
- Other Easy Dessert Recipes
- Chocolate Rice Krispie Treats Recipe
About Chocolate Rice Krispies Treats
Chocolate Rice Krispies Treats take a classic rice Krispie recipe and turn it into a delicious triple chocolate treat.
Easy to make in the microwave in minutes using 6 simple ingredients, there’s nothing better than biting into chocolate rice krispie squares that are not too sticky, yet are full of rich flavor with a satisfying crunch.
Our Chocolate Rice Krispies Treats recipe is so simple to prepare: just melt, stir, and press into a pan. Add a layer of sprinkles to the top of your cereal treats and you’ve elevated a basic bar into the best-tasting chocolate square for everyday snacking.
Why We Love This Chocolate Rice Krispie Treats Recipe
- Quick and easy to make in 5 minutes.
- Only uses 6 simple ingredients.
- Delicious chocolate twist on a childhood treat.
- Light and chewy texture with an intense chocolate taste in every square.
- Perfect for after school snacks, packing in lunchboxes, potlucks, and dessert platters.
More Rice Krispie Treat Recipes
Ingredients
- Mini marshmallows
- Rice Krispies cereal
- Unsweetened cocoa powder
- Chocolate chips
- Unsalted Butter
- Chocolate jimmies sprinkles
Substitutions and Additions
- Choose Your Chip: I used dark chocolate chips in this recipe because it adds a rich flavor to the recipe. However, you can use whatever chocolate chip you prefer. Experiment with milk chocolate chips, semi-sweet chocolate chips, or even white chocolate chips.
- Cereal Swap: Any brand of crispy rice cereal will work for this recipe. You can even use brown puffed rice, white puffed rice, Cocoa Krispies or Cocoa Pebbles.
- Make Without Marshmallows: If you want to make these treats without marshmallows, you can melt almond butter and maple syrup together to create a sticky mixture that acts as a substitute.
- Customize Your Krispies: You can decorate your chocolate rice krispies squares for any holiday or special occasion. Use some green and red sprinkles for Christmas, colorful sprinkles for a birthday, and red and pink sprinkles for Valentine’s Day.
- Prepare With Peanut Butter: If you love the classic combination of chocolate and peanut butter, my Peanut Butter Rice Krispie Treats are a must-make!
Recommended Tools
- 10×7 baking pan
- Nonstick spray
- Mixing bowl
See Full Recipe Card Below
Jump to RecipeHow to Make Chocolate Rice Krispie Treats
- Melt: Microwave the marshmallows and butter for 2 minutes to melt. Stir, add the chocolate chips, and stir again until fully melted and mixed.
- Make The Cereal Mixture: Add the cocoa powder to the melted chocolate, stir, then add the rice cereal. Fold the ingredients over each other to fully coat the cereal.
- Pour In The Pan: Spread the mixture in the pan and press down so it packs in and condenses together. Top with sprinkles, cover with plastic, and let sit for 4 hours or overnight, until set.
- Serve: Slice and enjoy!
How To Make Rice Krispie Treats On The Stovetop
If you prefer to melt your marshmallows and butter on the stovetop, simply cook them in a large sauce pot on medium-low heat until melted. Stir often to avoid burning the melted marshmallows. This will take 3-5 minutes if using standard marshmallows or 2-3 minutes if using the mini marshmallows. Remove the pot from the heat and stir the rice Krispie cereal into the melted marshmallow mixture. Spread the mixture into the pan and follow the instructions as written.
Best Way To Spread The Rice Krispie Mixture
When pressing the Rice Krispie mixture into the pan, spray a piece of parchment paper with nonstick cooking spray and press down with the parchment paper. This prevents the mixture from sticking to your hands or a spatula.
Tip From Our Recipe Developer
- Do not add any more chocolate chips than what’s mentioned in the recipe or it will make the treats way too hard and difficult to bite.
- Move quickly when going through the steps as you want your marshmallow to stay hot and easily stirrable.
- I think the treats do best when left overnight. However, if you need to hurry things along, they should be fine within a couple hours, or once they’ve cooled.
- If you want to use a 9×13 pan, simply double the recipe or you’ll get thinner rice krispie treats.
- Be sure to press down on the sprinkles once you add them so they stick to the treats as they dry and don’t just fall off.
- If you are storing your peanut butter rice Krispie treats in the refrigerator, then I would allow them to come to room temperature before serving so that their texture is chewy and not hard.
How to Store Rice Krispie Treats
- To Store: Store these treats, in a covered container, in the refrigerator for up to one week, or on the counter for up to 4 days.
Other Easy Dessert Recipes
- Chocolate Lasagna
- Reese’s Peanut Butter Cup Pie
- Crockpot Candy
- Butter Mints
- Rainbow Rice Krispie Treats
- Watermelon Rice Krispie Treats
Chocolate Rice Krispie Treats
Serves — 8
Chocolate Rice Krispie Treats are packed with a double dose of chocolate flavor from Cocoa Pebbles cereal and chocolate chips.
Prep Time 5 minutes
Cook Time 2 minutes
Rest Time 4 hours
Total Time 4 hours 7 minutes
Ingredients
- 8 cups mini Marshmallows
- 6 cups rice Krispie Cereal
- ¼ cup unsweetened cocoa powder
- ¼ cup chocolate chips
- 4 tablespoons unsalted nutter
- chocolate Jimmies sprinkles
- nonstick cooking spray
Instructions
- Spray a 10×7 pan with nonstick spray and set aside.
- In a large mixing bowl, combine the marshmallows and butter.
- Microwave for 2 minutes before stirring vigorously to break down the marshmallows and really mix in the butter.
- Immediately add the chocolate chips and stir well again, until they melt and are fully stirred in.
- Add the cocoa powder and stir well until combined.
- Add the rice cereal and stir well, folding the ingredients over each other until the rice krispie treats are fully coated.
- Pour into the prepared pan and spread it even before really pressing the mixture down well so it packs in and condenses together.
- Top with the sprinkles, cover with plastic, and let sit for 4 hours or overnight, until set.
- Slice and enjoy!
Jenn’s Notes
Storage:
- To Store: Store these treats, in a covered container, in the refrigerator for up to one week, or on the counter for up to 4 days.
- Do not add any more chocolate chips than what’s mentioned in the recipe or it will make the treats way too hard and difficult to bite.
- Move quickly when going through the steps as you want your marshmallow to stay hot and easily stirrable.
- I think the treats do best when left overnight. However, if you need to hurry things along, they should be fine within a couple hours, or once they’ve cooled.
- If you want to use a 9×13 pan, simply double the recipe or you’ll get thinner rice krispie treats.
- Be sure to press down on the sprinkles once you add them so they stick to the treats as they dry and don’t just fall off.
- If you are storing your peanut butter rice Krispie treats in the refrigerator, then I would allow them to come to room temperature before serving so that their texture is chewy and not hard.
Nutrition Info
Calories: 324kcal | Carbohydrates: 64g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 156mg | Potassium: 71mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1584IU | Vitamin C: 13mg | Calcium: 14mg | Iron: 7mg
