These chocolate Rice Krispie treats are perfectly gooey with a rich chocolate flavor and lots of soft marshmallows. Top them with an extra layer of melted chocolate for an indulgent finish. They’re simple to make and a delicious twist on classic Rice Krispie treats.
This post was updated May 20, 2025 with new photos, recipe tips, and the addition of a chocolate topping.
Rice Krispie squares are a classic favorite, and adding chocolate to the melted marshmallow mixture turns them into something reminiscent of the gooey middle of a s’more. These bars have a satisfying balance of marshmallow and cereal, with a deep chocolate flavor from cocoa powder and chopped chocolate. For extra decadence, finish with a smooth chocolate layer on top.
Making Chocolate Rice Krispie Treats
These chocolate Rice Krispie treats are made the same way as the classic version, but with cocoa and melted chocolate added for a rich flavor.
- Melt the marshmallows and butter. In a large pot over very low heat, melt 6 tablespoons (about 84 grams) of unsalted butter with a 10-ounce (283 g) bag of mini marshmallows. Stir gently and constantly so the marshmallows don’t scorch.
- Add cocoa and chopped chocolate. When the marshmallows are nearly melted, stir in 4 tablespoons (about 22 g) of cocoa powder and 4 ounces (112 g) of chopped milk chocolate (or about 2/3 cup chocolate chips). Keep the heat low — if the chocolate starts to look grainy, remove the pan from the heat briefly and continue stirring off the burner.
- Stir in the Rice Krispies. Once the chocolate is fully incorporated, remove the pot from the heat and fold in 4 to 5 cups of Rice Krispies cereal. The recipe works well with 4 cups if you prefer a gooier bar; add up to 5 cups for a firmer texture.
- Press into the pan. Lightly grease an 8×8 inch (20×20 cm) pan. Turn the cereal mixture into the pan and gently press it down — avoid packing it too firmly so the bars are easier to slice later.
Optional: top the cooled bars with a layer of melted chocolate for a glossy finish. Use your preferred chocolate—milk, semi-sweet, or dark. If you want the bars to be easily pulled apart, you can skip the chocolate topping.
Baking Tips & Tricks
- Microwave methods can overheat chocolate and make it grainy; stovetop melting over low heat is safer for this recipe.
- You can double the ingredients to fill a 9×13 inch pan, but you’ll need a large saucepan to melt everything evenly.
- Spray your spatula or spoon lightly with non-stick cooking spray before stirring in the cereal to reduce sticking.
- Store these treats at room temperature in an airtight container for up to 5 days. Refrigeration tends to make them too firm.
If you enjoy no-bake cereal treats, try other flavor variations like peanut butter, butterscotch, or strawberry Rice Krispie bars for a different twist.
Chocolate Rice Krispie Treats
Equipment
- 8×8 inch (20×20 cm) pan
Ingredients
Chocolate Rice Krispie Treats
- 6 tablespoons unsalted butter (84 grams)
- 10 oz bag mini marshmallows (283 grams), about 5 cups
- 4 tablespoons cocoa powder (22 grams)
- 4 oz milk chocolate, chopped (112 grams) or about 2/3 cup chocolate chips
- 4–5 cups Rice Krispies (100–125 grams)
Topping (optional)
- 6 ounces chopped chocolate (about 1 cup) — milk, semi-sweet, or dark
- 1/2 teaspoon shortening or vegetable oil (to smooth the topping)
Instructions
- Add the butter and marshmallows to a large saucepan over low heat. Stir gently and constantly as they melt to prevent burning.
- When the mixture is nearly melted, stir in the cocoa and 4 ounces chopped chocolate. Continue stirring until the chocolate is smooth. If the chocolate becomes grainy, remove the pan from the heat and stir off the burner until it smooths out.
- Turn off the heat and fold in the cereal. Start with 3 cups, then add the remaining cereal a cup at a time until you reach your preferred texture.
- Lightly grease an 8×8 inch pan. Transfer the mixture to the pan and gently press it down with lightly greased hands or a greased spatula.
- For the topping, finely chop 6 ounces of chocolate and melt it gently in the microwave on medium power in 30–45 second bursts, stirring between intervals, or melt over a double boiler. Stir in 1/2 teaspoon shortening or a little oil to make the chocolate smooth, then pour over the bars and smooth into an even layer.
- When the topping is about 60–70% set, score the chocolate where you plan to slice the bars. Once fully set, slice with a sharp knife and serve.
Notes
- Chocolate: Use milk or semi-sweet chocolate based on your preference.
- Butter: Salted or unsalted butter both work; margarine can be substituted if needed.
- Marshmallows: A 10-ounce bag equals roughly 5 cups of mini marshmallows.
- Storage: Keep in an airtight container at room temperature for up to 5 days. Refrigeration can make the bars too firm.
- Nutrition: Nutrition values are estimates per square when the pan is cut into 16 even pieces and include the chocolate topping.
Nutrition