Chocolate Rice Krispie Treats Recipe

by
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Yvonne Ruperti
updated Sep. 12, 2020
Yvonne Ruperti

Notes:

  • Either an 8x8 or 9x9-inch pan will work for this recipe.
  • When folding puffed rice cereal into mixture, stir gently so as not to crush the cereal too much.
  • When folding in the chopped bittersweet chocolate at the end, some of the chocolate may melt into the mixture.
  • Lightly greasing a rubber spatula will help keep the mixture from sticking.

    • Recipe Facts

    5

    (1)

    Active: 15 mins
    Total: 45 mins
    Serves: 9 servings

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    Ingredients

    • 6 tablespoons unsalted butter, plus extra for greasing pan
    • 1/8 teaspoon salt
    • 10 1/2 ounces (one bag, about 5 cups) marshmallows
    • 3 ounces unsweetened chocolate, finely chopped
    • 2 tablespoons cocoa powder
    • 1 teaspoon vanilla extract
    • 7 cups puffed rice cereal (like Rice Krispies)
    • 5 ounces bittersweet chocolate, finely chopped
    • 1/2 teaspoon sea salt

    Directions

    1. Lightly grease pan with butter. In large saucepan over medium heat, melt butter. Add salt, marshmallows, unsweetened chocolate, and cocoa, and melt, stirring frequently. Stir in vanilla.

    2. Fold in puffed rice cereal until completely coated. Fold in bittersweet chocolate. Immediately spread into pan. Gently smooth top with spatula and sprinkle evenly with salt.

    3. Let sit until set, about 30 minutes. Cut into squares and serve.

    Special equipment

    8- by 8- or 8- by 9-inch square pan

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