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Chocolate rice krispie treats are my favorite no bake dessert when I want something fast, chewy, and seriously chocolatey. This version uses Cocoa Krispies cereal plus melted chocolate chips folded in at the end for double the chocolate flavor in every bite, and it all comes together in 15 minutes with one pot and no oven.
If you grew up loving the classic marshmallow rice krispie treat but always wished it had more chocolate, this is the upgrade you’ll keep coming back to.Since you’re here, make sure to check out these chocolate peanut butter rice krispie treats, these strawberry rice krispie treats, and this no-bake scootcharoo recipe.
Table of Contents
- Why You’ll Love These Chocolate Rice Krispie Treats
- Ingredients for chocolate rice krispies treats
- How to Make chocolate rice krispies treats
- Tips for the Chewiest Chocolate Rice Krispie Treats
- Variations to Try
- Storage and Make-Ahead Tip for these chocolate rice krispies treats
- Frequently Asked Questions – FAQ
- More No-Bake Treats You’ll Love
- Chocolate Rice Krispie Treats Recipe
Why You’ll Love These Chocolate Rice Krispie Treats
- No bake, no oven, one pot. Everything happens in a single pot on the stove in about 15 minutes. Perfect for hot days, busy weeknights, or anytime you need a fast dessert.
- Double chocolate flavor. Cocoa Krispies cereal gives you that built-in chocolate base, then chocolate chips folded in at the end create melty marbled pockets throughout.
- Six simple ingredients. Butter, mini marshmallows, vanilla, salt, Cocoa Krispies, and chocolate chips. Everything is at your regular grocery store, no special trips required.
- Crowd-pleaser energy. These are the dessert I bring to the fire station, drop off with neighbors, and make for kids’ birthday parties. They travel well, slice cleanly, and disappear fast.
Ingredients for chocolate rice krispies treats
Here’s what you’ll need to make these chocolate rice krispie treats. Scroll down to the recipe card for the full ingredient measurements.
- Unsalted butter: We brown the butter in the pot for a nuttier, richer flavor. It’s the same step as melting butter, just a couple extra minutes. Salted butter works too if that’s what you have.
- Mini marshmallows: Fresh is everything here. Stale marshmallows will give you hard, dry treats every time. One 10 oz bag is what you need, divided so a small handful can be folded in at the end for extra chewy marshmallow pockets.
- Cocoa Krispies cereal: The hero ingredient. Cocoa Krispies give you a built-in chocolate base, so you don’t need cocoa powder. Any chocolate crispy rice cereal works (Cocoa Pebbles, store brand, whatever you find).
- Vanilla extract: Rounds out the chocolate and brings depth to the marshmallow.
- Fine sea salt: Balances the sweetness so the treats don’t taste flat.
- Semi-sweet chocolate chips: Folded in at the end so they partially melt and create marbled streaks throughout. Save extra for topping.
- Flaky sea salt for topping: Optional but highly recommended. The salty crunch on top against the sweet chocolate is the move.
How to Make chocolate rice krispies treats
Full instructions are in the recipe card below, but here’s the quick overview.
- Prep the pan. Grease an 8×8 inch baking pan with butter or non-stick spray.
- Brown the butter. Melt the butter in a large pot over medium-low heat. Keep stirring until it turns golden brown and smells nutty. Watch it closely so it doesn’t burn.
- Melt the marshmallows. Add 5 cups of the mini marshmallows to the brown butter. Stir constantly until smooth, then pull off the heat and stir in the vanilla and salt.
- Add the cereal. Pour in the Cocoa Krispies and stir until every piece is coated in the marshmallow mixture.
- Fold in the chocolate. Gently fold in the chocolate chips and the remaining mini marshmallows while everything is still warm. The chocolate chips will partially melt and create marbled streaks.
- Press and set. Press the mixture into the prepared pan with a spatula or piece of wax paper. Top with more chocolate chips and a sprinkle of flaky sea salt. Let cool at room temperature for about 30 minutes before slicing.
Let’s Chit Chat
The question I get most often on this recipe is some version of “can I just use regular Rice Krispies?” And every time I get it, I want to gently nudge people toward the Cocoa Krispies version, because here’s the thing: using Cocoa Krispies actually makes this recipe easier, not harder.
A lot of chocolate rice krispie treat recipes online tell you to use regular Rice Krispies plus a few tablespoons of cocoa powder. Which works, but means you’re adding another ingredient, measuring it out, and whisking it into the marshmallow without lumps. Skipping that whole step by using a cereal that’s already chocolate is a small win that adds up.
The other thing is flavor. Cocoa powder dissolved into melted marshmallow gives you a more muted, dusty chocolate note. Cocoa Krispies give you that real chocolate cereal flavor in every bite, the kind that hits the back of your throat the same way a bowl of chocolate cereal does in the morning. Pair that with the brown butter (which adds a nutty, almost caramel depth) and the chocolate chips folded in at the end, and you’ve got three different layers of chocolate flavor in one no bake treat.
Cocoa Krispies are at every grocery store. Same aisle as regular Rice Krispies, usually right next to them on the shelf. So if the only thing holding you back from this recipe was thinking you needed a specialty ingredient, you don’t. Grab the box and let’s go.
Tips for the Chewiest Chocolate Rice Krispie Treats
- Use fresh marshmallows. This is the number one thing that affects texture. Stale marshmallows make hard, dry treats. Check the bag’s expiration date and squeeze it before you buy, fresh marshmallows feel soft and bouncy.
- Don’t overcook the marshmallows. Once they’re melted and smooth, pull the pot off the heat. Cooking them longer drives off moisture and gives you hard treats.
- Press gently, not firmly. The more compacted the mixture, the denser and harder the treats. Press just enough to make them hold together in a slab.
- Fold the extra marshmallows in last. Adding that half cup of mini marshmallows at the very end (while everything is still warm but off the heat) keeps them mostly intact for chewy marshmallow pockets in the finished treats.
- Want even more chocolate? Drizzle melted chocolate on top once the treats are pressed in the pan, or stir in a teaspoon of espresso powder with the vanilla for a deeper chocolate flavor.
Variations to Try
- Peanut butter swirl: Warm up 2-3 tablespoons of peanut butter and swirl it across the top of the pressed treats before they set.
- Espresso boost: Add 1 teaspoon of espresso powder with the vanilla to intensify the chocolate flavor.
- Dubai chocolate inspired: Top with chopped pistachios and crispy kataifi for a Dubai chocolate moment.
- White chocolate drizzle: Drizzle melted white chocolate over the top for a pretty contrast against the dark cereal.
- Extra fudgy: Stir 1/4 cup of mini chocolate chips into the marshmallow mixture along with the regular chocolate chips for even more melty pockets.
Storage and Make-Ahead Tip for these chocolate rice krispies treats
These keep beautifully, which is part of why they’re my go-to for gifting.
- Room temperature: Airtight container or zip-top bag on the counter for 3-4 days.
- Refrigerator: Up to 1-2 weeks in an airtight container. Let them come back to room temp before serving for the best chewy texture.
- Freezer: Up to 2 months. Wrap individual squares in plastic wrap, then store in a freezer bag. Thaw at room temperature for about 30 minutes before eating.
Frequently Asked Questions – FAQ
Yes, but you’ll lose a lot of the chocolate flavor. If you’re using regular Rice Krispies, whisk 2-3 tablespoons of unsweetened cocoa powder into the melted marshmallow mixture before adding the cereal. Cocoa Krispies are easier and more chocolatey, so I always recommend those first.
Three usual culprits. Stale marshmallows are the biggest one, so always check the date. Overcooking the marshmallows is the second, pull them off the heat as soon as they’re melted and smooth. Pressing the mixture too firmly is the third, use a light hand so the treats stay chewy instead of dense.
Yes. About 40 large marshmallows equals one 10 oz bag of minis. Minis melt faster and more evenly though, so they’re easier to work with.
Absolutely. They keep at room temperature for 3-4 days, in the fridge for 1-2 weeks, or in the freezer for up to 2 months. They’re one of the best make-ahead desserts for parties, gifts, and weekend snacking.
More No-Bake Treats You’ll Love
- Chocolate Peanut Butter Rice Krispie Treats
- Strawberry Rice Krispie Treats
- Scotcharoos
- No Bake Oreo Cheesecake
Chocolate Rice Krispie Treats
Ingredients
- 5 & 1/2 cups mini marshmallows (one 10 oz bag) divided
- 6 cups chocolate crispy rice cereal rounded
- 2/3 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup semi-sweet chocolate chips more for topping
Instructions
- Grease an 8×8 inch baking pan with butter or non-stick spray.
- In a large pot, melt the butter over medium-low heat. Continue cooking the butter, stirring frequently, until it turns a golden brown color and has a nutty aroma. Be careful not to burn it.2/3 cup unsalted butter
- Add the 5 cups mini marshmallows to the pot with the brown butter. Stir constantly until the marshmallows are completely melted and smooth. Remove the pot from the heat and stir in the vanilla extract and salt.5 & 1/2 cups mini marshmallows, 1 teaspoon vanilla extract, 1/4 teaspoon salt
- Add the chocolate crispy rice cereal to the marshmallow mixture and stir until well-coated.6 cups chocolate crispy rice cereal
- Gently fold in the chocolate chips and the rest of the mini marshmallows while the mixture is still warm, so they melt slightly and create a marbled effect.1/3 cup semi-sweet chocolate chips
- Press the mixture into the prepared baking pan using a spatula or wax paper. Press firmly to compact the mixture. Top with more chocolate chips and a sprinkle of sea salt then allow the treats to cool and set at room temperature for about 30 minutes before slicing into squares.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I would put peanut butter chips on top after poured in pan & cover with a lid & let them melt & smooth it out!
That sounds so good!!