Chocolate Rice Krispie Treats
Chocolate rice krispie treats are the best no-bake under 15-minute dessert for all my chocolate lovers out there. These crispy, gooey, chocolatey cereal treats are made with browned butter, cocoa krispies, chocolate chips, and cocoa powder for the most indulgent childhood treat.
Servings 10 servings
Calories 305kcal
Equipment
Ingredients
- 6 tablespoons unsalted butter
- 5 ½ cups (10 oz) miniature marshmallows
- ¼ cup (25 g) unsweetened cocoa powder
- ¾ cup (145 g) semi sweet chocolate chips
- 5 ½ cups (235 g) Cocoa Krispies cereal
- ¼ teaspoon sea salt
- ½ teaspoon vanilla extract
Garnish
- flaky sea salt optional
Instructions
- Prepare the baking dish. Line an 8x8 or 9x9 inch baking pan with parchment paper and then lightly grease the pan with butter or cooking spray.
- Brown the butter. In a large nonstick pot, melt the butter on medium heat and swirl the pan occasionally until the butter smells nutty and there are a few toasty amber brown bits at the bottom of the pot, about 3-4 minutes, remove from heat immediately. The butter will foam and sizzle around the edges but then subside when the butter has browned. The butter will brown quickly so do not leave the stove unattended.
- Melt the marshmallows. Once the butter has browned, reduce the heat to low and add in 5 cups of marshmallows (leaving 1/2 cup set aside). Stir the marshmallows constantly until they are completely melted.
- Add the chocolate. Once the marshmallows are fully melted, remove the pot from the heat and stir in the cocoa powder, chocolate chips, salt and vanilla. Continue stirring with a rubber spatula until the chocolate has melted and the mixture is smooth.
- Add the cocoa krispies. Working quickly, pour in the Cocoa Krispies and gently fold with a rubber spatula to combine. Lastly, add in the remaining 1/2 cup of marshmallows. Gently fold to combine.
- Set. Pour the chocolate rice krispie mixture into the prepared pan. Gently distribute the mixture evenly. Make sure to not press too tightly. Sprinkle flaky sea salt on top and rest for about 15-30 minutes before cutting.
Notes
- Use high-quality chocolate ingredients. The best-tasting recipes use the best quality ingredients. I HIGHLY recommend using Callebaut semi-sweet chocolate chips and Rodelle’s cocoa powder for the most decadent chocolate experience.
- Use fresh marshmallows. I recommend buying the marshmallows either the day of or the day before you make these chocolate rice krispies. Even marshmallows that are the slightest bit stale will make your rice krispy treats hard.
- Watch the butter closely when browning. The butter will bubble up and brown quickly within a matter of minutes. Keep a close eye on it, periodically swirl the pot, and immediately turn down the heat when there are a few amber bits at the bottom of the pot.
- Mix quickly. Once you add the cocoa cereal to the marshmallow mixture it will begin to firm up, so work quickly to evenly fold the cereal for a homogenous mixture.
- Don’t press too hard when adding the chocolate-covered rice krispy treat mixture to the baking pan. You do not want a thick, dense brick of a treat. Instead, lightly press to fill the baking sheet to leave a little air in between each piece of cereal.
- Storage: You can store these chocolate chip rice krispie treats in an airtight container on the counter for up to 3 days.
Nutrition
Calories: 305kcal | Carbohydrates: 47g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 154mg | Potassium: 151mg | Fiber: 2g | Sugar: 28g | Vitamin A: 880IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 4mg