Homemade Chocolate Rice Krispie Treats are a decadent, chocolate version of a classic rice krispie treat with melted chocolate and cocoa powder mixed into the gooey marshmallow mixture, topped with a chocolate drizzle and a sprinkle of mini chocolate chips. So. Chocolatey.
Be sure to try Chocolate Peanut Butter Rice Krispie Treats and Strawberry Rice Krispie Bars next!
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What's better than classic rice krispies bars? I'll tell ya -- these double chocolate rice krispie treats! They're super chocolatey and not at all too sweet. The unsweetened cocoa powder and bitterness of the dark chocolate actually offset the sweetness of the marshmallows for rich, decadent chocolate rice cereal treats you'll be making on repeat.
❤️You're Going to Love These
- Fast, easy recipe -- great way to cure emergency chocolate cravings
- Great go-to no-bake recipe for gatherings, potlucks, and bake sales
- Next level enough for special occasions -- use a cookie cutter to cut them into hearts for Valentine's Day, footballs for Super Bowl, or trees/bells/stars for Christmas!
🍫Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Mini marshmallows. Mini marshmallows melt faster, but you can use large marshmallows as-is for the melted marshmallow mixture and cut them up for the marshmallows that are stirred in at the end. Whatever you use, make sure they're fresh so the chocolate rice krispie bars are nice and soft.
- Dark chocolate chips. I like that dark chocolate chips aren't so sweet, but you can definitely use semi-sweet chocolate chips or milk chocolate chips for the marshmallow mixture and the drizzle.
- Dark cocoa powder. Any kind of unsweetened cocoa powder will work. I use Hershey's Extra Dark, but regular natural unsweetened cocoa powder also works.
- Toppings. The melted chocolate drizzle and mini chocolate chips are optional but recommended for serious chocoholics like me!
🥜Variations or Substitutions
- Cereal. For extra chocolatey flavor, try Cocoa Krispies or Cocoa Pebbles -- just know they'll add extra sweetness. And really, any kind of cereal can be used -- corn flakes, Cheerios, Special K.
- Peanut butter. Stir in some peanut butter with the melted chocolate mixture, like I did in these Peanut Butter Chocolate Rice Krispies Bars.
- Toppings. Try melted white chocolate for a contrasting look, or a drizzle of melted peanut butter for a peanut butter cup vibe!
🥣How to Make Chocolate Rice Krispies Treats
Step 1: Melt butter, 1 cup of chocolate chips, and ¼ cup cocoa powder over low heat in a large pot or Dutch oven. The mixture will be thick. Add 7 cups of mini marshmallows and stir until melted and smooth. Remove from heat.
Step 2: Use a sturdy wooden spoon or rubber spatula to stir in the Rice Krispies and 2 more cups of mini marshmallows until combined. Pour or spoon the mixture into a 9 x 13-inch pan lined with parchment paper. Use buttered fingers or spatula to gently press the mixture into the pan. Cool the bars in the pan.
Step 3: Melt ½ cup chocolate chips and ½ teaspoon oil in the microwave for 30 seconds until smooth. Drizzle the melted chocolate on top of the rice krispie bars. While the chocolate is still wet, sprinkle with mini chocolate chips or chocolate sprinkles and a little flaky sea salt, if desired.
Step 4: Set aside to allow the chocolate to dry, about 30 minutes. Cut into squares and enjoy!
✅Top Tips
- Gently melt the chocolate mixture and marshmallow mixture over low heat. Too high of heat can cook the marshmallows and make the mixture hard when cooled.
- For thicker bars, press the mixture into a 9x9 square pan.
- Be careful not to press the chocolate rice krispie mixture into the pan too firmly or the bars can become compact and hard.
🎁Storage
- Chocolate rice crispy treats are best enjoyed within 1-3 days. Store in an airtight container or ziptop bag at room temperature for 3-5 days.
- Freeze rice krispie bars tightly sealed in a freezer bag. Thaw at room temperature.
❓FAQs
Yes. Either dutch-process cocoa powder or natural cocoa powder will work in this recipe. The only time you need to be concerned with using one over the other is in recipes with leavener -- recipes that use baking powder use Dutch-process, while recipes leavened with baking soda require natural cocoa powder. In recipes where cocoa powder is being used just for flavor and no leavening is being used, like hot cocoa, chocolate mousse or pudding, or chocolate sauce, you can use any kind of cocoa powder.
Yes. Large marshmallows will take a little longer to melt, but they can definitely be used. For the marshmallows that get stirred into the rice krispie mixture at the end, cut the large marshmallows into small pieces. Substitute large marshmallows for mini marshmallows cup for cup.
Yes. Use a large microwave-safe bowl to gently warm the butter, chocolate chips, and cocoa powder until melted. Then add the marshmallows and heat in 30-second increments, stirring in between, until the mixture is completely melted. Stir in the rice krispies and mini marshmallows and press the mixture into a prepared baking dish.
😋More Easy Chocolate Dessert
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📖 Recipe
Chocolate Rice Krispie Bars
Ingredients
- 3 tablespoons unsalted butter
- 1 cup dark chocolate chips
- ¼ cup dark cocoa powder
- 9 cups mini marshmallows, divided
- 6 cups Rice Krispies cereal
Optional Toppings
- ½ cup dark chocolate chips
- ½ teaspoon vegetable oil
- mini chocolate chips or chocolate sprinkles
- flaky sea salt
Instructions
- Line a 9x13 or 9x9 pan with parchment paper or aluminum foil with an overhang for easy removal.
- Melt butter, 1 cup chocolate chips, and cocoa powder over low heat in a large pot or Dutch oven. The mixture will be thick. Add 7 cups marshmallows and stir until melted. Remove from heat. Use a sturdy wooden spoon or spatula to stir in the rice krispies and 2 more cups of mini marshmallows until combined.
- Pour or spoon the mixture into prepared pan. Use a buttered spatula or buttered fingers to spread the chocolate rice krispie mixture into the pan. Don't press too firmly or the rice krispie bars can become hard. Cool the bars in the pan.
- Add toppings. Melt ½ cup chocolate chips and ½ teaspoon oil in the microwave for 30 seconds or until smooth. Drizzle melted chocolate on top of the chocolate rice krispie bars. Sprinkle mini chocolate chips or chocolate sprinkles while the chocolate is still wet. Add flaky sea salt, if desired.
Notes
- Gently melt the chocolate mixture and marshmallow mixture over low heat. Too high of heat can cook the marshmallows and make the mixture hard when cooled.
- For thicker bars, press the mixture into a 9x9 square pan.
- Be careful not to press the chocolate rice krispie mixture into the pan too firmly or the bars can become compact and hard.
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