Chocolate Rice Krispies treats for two (or more—no judgement).
I don’t always confess my snack weaknesses, but here’s one: I adore Star Crunch–style treats. Those round, chocolatey crisps with a ribbon of caramel are my weakness. This recipe captures that same irresistible chocolate-and-crunch combination in a homemade Rice Krispies treat that’s rich, nostalgic, and dangerously easy to eat.
Chocolate rice krispies treats
If you love deep chocolate flavor and crisp texture, these are for you. The base is classic Rice Krispies treats, but cocoa, extra chocolate chips, and a sprinkle of sea salt take them to another level—think slightly fudgy, very chocolatey, and perfectly crisp. I first tested a tiny loaf-pan version for two, but after one bite I decided to make a full pan. Be warned: they disappear fast.
These treats are quick to pull together and require just a few pantry staples. They’re fun to drizzle with caramel and finish with a pinch of flaky sea salt if you want the full copycat experience. Below you’ll find ingredient amounts, step-by-step instructions, and a few helpful notes to get the best texture.
Chocolate Rice Krispies Treats
Yield: 6 large squares
Small-batch Rice Krispies treats made with cocoa, chocolate chips, and a touch of sea salt for contrast.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients
- 4 tablespoons unsalted butter
- 10.5-ounce bag of mini marshmallows (about 5 1/2 cups)
- 1/4 cup unsweetened cocoa powder
- Heaping 1/2 cup chocolate chips
- 5 cups Rice Krispies cereal
- 1/2 teaspoon sea salt, plus extra for sprinkling (optional)
Instructions
- Prepare an 8×8 baking dish by lining it with parchment paper or foil, or spray it well with cooking spray.
- In a large pot over medium-high heat, melt the butter. Add the mini marshmallows and cocoa powder, stirring constantly until the marshmallows are fully melted and the mixture is smooth and glossy. Keep stirring to prevent scorching.
- Remove the pot from the heat and stir in the chocolate chips until they melt into the mixture.
- Add the Rice Krispies cereal to the pot one cup at a time, folding gently but thoroughly to coat each bit of cereal. The mixture will be sticky—use a sturdy spatula and keep at it until evenly combined.
- Press the warm mixture into the prepared baking dish. Use buttered hands or a piece of parchment to press it firmly and evenly into the pan so the squares hold together.
- Sprinkle flaky sea salt on top if desired. Let the pan rest until fully set; you can cut into squares when cooled to your preference.
Notes and Tips
For a true Star Crunch vibe, drizzle warm caramel over the top before the bars fully set and finish with a light sprinkle of sea salt. If the mixture feels dry while you’re combining it with cereal, you can gently reheat it very briefly to soften the marshmallow mixture—just be careful not to overcook.
Use a buttered spatula or your hands (lightly greased) to press the mixture into the pan; pressing too hard can make the bars dense, while too little pressure can cause them to fall apart. For easier slicing, chill the pan briefly until firm, then cut with a sharp knife.
Store in an airtight container at room temperature for a few days. If you need to keep them longer, wrap portions tightly and freeze: thaw at room temperature before serving.
Nutrition (per serving)
Calories: 298 • Total Fat: 10g • Saturated Fat: 6g • Carbohydrates: 53g • Sugar: 29g • Protein: 3g
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- Brioche Burger Buns
- Mini Cheesecakes
- Scratch Pancakes
- Homemade Rice Krispie Treats
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- Chocolate Chip Pan Cookie
- S’mores Cookies
- Cinnamon Rolls (no yeast)
- Egg-Free Sugar Cookies
- Chocolate Mug Cake
- Chocolate Chip Scones
- Pumpkin Cheesecake Bars
- White Chocolate Macadamia Cookies
- Apple Crisp with Oats