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5 from 13 votes

Chocolate Rice Crispy Treats

Loaded with chocolate, nuts and raisins, these no-bake chocolate rice crispy treats are your answer to that after-dinner chocolate craving. Rich, chewy, crunchy, nutty, chocolate-y deliciousness. Just 10 minutes of hands-on time to prepare (plus chill time).
Prep Time10 minutes
Cook Time0 minutes
Chill time1 hour
Total Time10 minutes
Course: Dessert, Treat
Cuisine: American
Servings (change as needed): 30 squares
Author: Cheryl Avrich

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 (72g) crispy rice cereal
  • 3/4 cup (110g) raisins (or cranberries or dates, chopped)
  • 3/4 cup (100g) 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.

Notes

  1. Butter: I used salted butter. If you use unsalted butter, add 1/4 tsp kosher salt. 
  2. 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
  3. Variations
    1. Chocolate - use semisweet, unsweetened or dark chocolate in any combination you like. 
    2. Add-ins: Leave out the nuts or raisins if you prefer; or use different nuts; add in toasted coconut
    3.  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.
    4. Make ahead and storage: 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 values are estimates for one square (of 30) and will depend on add-ins and how large squares you cut. 
    Calories: 80kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 20mg | Potassium: 39mg | Fiber: 1g | Sugar: 7g | Vitamin A: 156IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg