Chocolate Rice Crispy Treats (10 Minute Prep)
Loaded with chocolate, nuts and raisins, these no-bake chocolate rice crispy treats are your answer to that after-dinner sweet craving. Rich, chewy, crunchy, nutty, chocolate-y deliciousness. Just 10 minutes of hands-on time to prepare (plus chill time).
My grandmother (kook Jenna’s great grandmother) made chocolate rice crispies every holiday since I was a little girl. My mother, my two sisters and I followed the tradition, meaning they continue to show up at every family event. I love them.
For the holidays, I tweak this no bake recipe by substituting the raisins with dried cranberries to add a bit of festive color and sweet-tart contrast.
What to expect
Unlike most baked goods, the chocolate rice crispy treats are pretty forgiving. A little more of this or that won’t matter. And there are several variations and substitutions you can try.
The old rice crispy treats we all grew up with – butter, marshmallows and rice Krispies – certainly had their hay day. But I think – and I know I am biased – these are way better. A real treat for chocolate lovers like me.
Ingredients – tailored to your taste
Chocolate: I love the combination of semi and bittersweet (so the rice crispies aren’t too sweet), but use whatever you like – dark, semi, bittersweet. Get good quality chocolate if you can such as Lindt, Ghirardelli, Godiva, Bakers.
Marshmallows: See the recipe card notes for optional sizes.
Nuts: Choose the nuts you like – toasted and chopped pecans, walnuts, almonds, macadamia or pistachios. Or leave them out if you prefer.
Add-ins: Use cranberries, dates or other chopped dried fruit instead of raisins. Toasted coconut is also good.
Flavor options:
- I use vanilla extract, but instead, you can try a couple of drops of almond extract or, for the holidays, peppermint.
- Drizzle on melted caramel
- Sprinkle the finished rice crispy treats with flaky sea salt.
Serving options: Instead of pouring the rice crispy mixture into a baking dish to firm up, you can form it into balls. Use wet hands as the mixture will be sticky.
Step by step instructions
Tips
- Use fresh marshmallows
- Heat butter, chocolate and marshmallows on low heat.
- Line the pan with parchment for easy clean-up.
Shortcuts
This recipe only takes about 10 minutes to make, not including the chill time, so you can only shave off a few minutes. But you can eliminate some of the clean up – a big plus,
- Use miniature marshmallows instead of regular or large marshmallows – they melt a lot faster and you can save a few minutes.
- Clean up bonus: Line your pan with parchment. Once the rice krispie treats are chilled, simply lift out the entire block and literally put your pan way. Love that.
Make Ahead
- Make the treats and store them in an airtight container or bag
- on the counter for 2-3 days,
- in the fridge for 5-6 days or
- in the freezer for up to 3 months.
- I like to eat them cold and firm from the fridge. But most people like them softer at room temperature, so let them sit out for 15 minutes before serving.
Recipe FAQs
Nowadays, you have lots of options. If you’re vegan, you can buy gelatin-free marshmallows or substitute with almond butter and maple syrup (here’s a recipe for healthy vegan rice crispy treats). Or, substitute every 1 cup of marshmallows (8 pieces) with 1/2 cup marshmallow fluff (which also has no gelatin).To reduce sugar content, buy sugar-free marshmallows.
To ensure soft, chewy treats, make sure you heat the butter, chocolate and marshmallows over low heat. Don’t rush it. And use fresh marshmallows (you can even throw in a couple of extras).
Yes. 1 regular marshmallow = 13 mini marshmallows. Here are some good equivalents: 32 regular marshmallows (for this recipe) = 8 jumbo large marshmallows = 4 cups miniature marshmallows = 2 cups marshmallow fluff
Make more delicious treats! Add them to hot chocolate. Make smores. Top cake, cupcakes or baked sweet potatoes, then broil until browned and melty. Or make more chocolate rice krispie squares 🙂
What are chocolate rice krispie treats?
The original classic rice krispies treats were invented by a Kellogg’s employee in 1939. The ones with the butter, rice Krispies and marshmallows.
They have different names according to Wikipedia. Rice krispie squares in Canada and the UK. Chocolate crackle in Australia (which, by the way, call the main ingredient rice bubbles). Spellings are different too – crispies and krispies. The common thread, though, is snap, crackle, pop.
The original regular rice krispies recipe is hugely popular to this day and many have played around with it to create interesting variations (all easy recipes).
- These chocolate rice krispies treats are one example (my fave).
- Here’s a recipe for Halloween rice krispies treats.
- And another recipe for peanut butter rice krispie treats.
More no bake treats
- peanut butter rice krispie treats (with chocolate)
- microwave brownie recipe in 8 minutes Ok, you need a microwave for this one
- easy chocolate fudge (3 minutes)
- no-bake berry crumble (10 min)
- berry sauce on pound cake (shortcut)
- strawberries in white chocolate (for beginners)
- white chocolate bark (5 minutes)
And check out our full list of sweets and treats (30 minutes or less)
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thanks so much!
Chocolate Rice Crispy Treats
Ingredients
- 1 stick butter, salted Note 1 (1/4 pound, 57grams or 8 tablespoons)
- 2 ounces unsweetened chocolate (2 Bakers squares or 6 tablespoons chocolate chips)
- 1 ounces semisweet chocolate (1 Bakers square or 3 tablespoons semi-sweet chocolate chips)
- 32 regular marshmallows, Note 2
- 2 1/2 cups crispy rice cereal
- 3/4 cup raisins (or cranberries or dates, chopped)
- 3/4 cup toasted chopped nuts (walnuts, almonds, pecans, pistachios)
- 1 teaspoon vanilla extract
- a couple of drops almond extract (optional)
Instructions
- PREPARE PAN: Line an 8 x 8 inch pan (20.3 x 20.3cm) lined with parchment paper (or foil) for easy clean up. Tip: Crunch up the parchment, then flatten it to help it stay in the baking dish. Alternatively, butter the pan or spray it with non stick cooking spray. To double the recipe, use a 9 x 13 inch (22.8 x 33cm) pan
- MAKE CHOCOLATE RICE CRISPY SQUARES: In a medium-large saucepan, melt the butter and chocolates over low to medium-low heat (4/10), stirring regularly for 2 minutes. Add marshmallows and stir until melted (about 5 minutes for regular marshmallows). Remove from heat. Add rice crispy cereal, nuts, raisins, vanilla and almond extract (if using), Note 3. Stir to coat with the chocolate marshmallow cereal mixture. Fold into the prepared pan. Pat down lightly to even it out (use wet hands).
- CHILL: Refrigerate for 1 hour. Remove from pan (just lift out with parchment) and cut into 20-30 squares. Serve at room temperature. If you store them in the fridge or freezer, let them sit on the counter for 15 minutes before serving.
Recipe Notes
- Butter: I used salted butter. If you use unsalted butter, add 1/4 tsp kosher salt.Â
- Marshmallow options: I use 32 regular marshmallows, but you can add a few extra marshmallows if you like – the squares will be softer. Fresh marshmallows are best. Here are the equivalents for 32 regular marshmallows:
- 8 jumbo marshmallows
- 4 cups miniature marshmallows
- 2 cups marshmallow fluff
- Variations
- Chocolate – use semisweet, unsweetened or dark chocolate in any combination you like.Â
- Add-ins:Â Leave out the nuts or raisins if you prefer; or use different nuts; add in toasted coconut
-  Flavors and toppings: Instead of vanilla extract, try a couple of drops of almond extract or, for the holidays, peppermint. Drizzle on melted caramel. Sprinkle the finished rice crispy treats with flaky sea salt.
- Make ahead and storage:Â Make the treats and store them in an airtight container or bag:
-
- on the counter for 2-3 days,
- in the fridge for 5-6 days or
- in the freezer for up to 3 months.
-
Nutrition
This chocolate rice crispy treats recipe has been updated with new information, tips and pictures.
This sweet treat was a huge hit with my family! It was so easy to make. Thanks for this, it’s a keeper. Can’t wait to try some of your other recipes.
Thank you Sabrina! We love them too. Hope you find other recipes you like. ?
The Bakers unsweetened chocolate to come in bigger squares and 2 squares does not equal 2 ounces. the bakers unsweetened chocolate I just bought comes in much smaller squares.
Hi Sandra. It’s best Just to follow the amounts on your box to equal 2 ounces. Perhaps the packages are different depending on where you buy them. Hope that helps.
I will make these tonight!! Thank you for sharing ?
Hope you love them like I do!
A twist on a classic!