Chocolate Rice Krispie Treats
A deliciously simple twist on a classic dessert, combining crispy cereal, chocolate, and gooey marshmallows, perfect for any occasion.
Ingredients
Cereal Base
- 400 g Rice Krispies cereal Ensure it's fresh for the best texture.
- 400 g Cocoa Pebbles cereal
Wet Ingredients
- 57 g salted butter Can be substituted with coconut oil for dairy-free version.
- 424 g mini marshmallows, divided Use sugar-free mini marshmallows for a lower sugar option.
- 340 g semi-sweet chocolate chips, divided Dairy-free chocolate chips can be used for a vegan version.
- 0.5 teaspoon sea salt
Instructions
Preparation
- Begin by gathering all your ingredients. Measure out the Rice Krispies, Cocoa Pebbles, marshmallows, and chocolate chips accurately.
- Line a 23×33 cm baking pan with parchment paper or grease it thoroughly.
- In a large saucepan, melt the salted butter over low to medium-low heat for about 2 minutes.
- Once the butter is melted, add 320 g of the mini marshmallows to the pan. Stir continuously until the mixture is nearly melted and smooth, taking about 5 minutes.
- Incorporate 260 g of semi-sweet chocolate chips and 0.5 teaspoon of sea salt into the melted marshmallow mixture, stirring for another 2 minutes until fully melted and homogeneous.
- Pour the chocolate marshmallow mixture over the Rice Krispies and Cocoa Pebbles in a large heatproof bowl, gently folding until every piece is evenly coated.
- Fold in the remaining 104 g of mini marshmallows for added pockets of gooey sweetness.
- Transfer the mixture to the prepared baking pan, pressing it gently and evenly into all corners.
- Allow the Chocolate Rice Krispie Treats to cool completely for 30–60 minutes before slicing.
- Once cooled, slice into squares or rectangles and serve immediately.
Notes
Store the treats in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months.