Chocolate lovers, this one’s for you! Dive into the best Chocolate Chip Rice Krispie Treat recipe – a delicious spin on a timeless favorite! The addition of semi-sweet chocolate chips takes the classic Rice Krispie treat to a whole new level of yum. Quick, easy, and irresistibly tasty, it’s perfect for when you need a sweet fix fast. If you’re all about delightful, no-fuss desserts, don’t miss out on my other quick treats: Easy Fruity Pebbles™ marshmallow treats, Captain Crunch™ marshmallow treats, and Cinnamon Toast Crunch™ marshmallow treats.
Okay, this is my new favorite recipe; it combines two of my favorite things! Chocolate and Rice Krispie treats. If you crave chocolate like I always do, this is for you! The semi-sweet chocolate mellows out the sweet marshmallows for a divine chocolate marshmallow flavor. These are so good, too good because I want to eat them all!
Why You’ll Love This Recipe
Simplicity at Its Best: These treats are easy to make. With just a few ingredients and no baking required, you can whip up a batch in no time – perfect for when you need a quick and delightful snack.
A Fun Twist on a Classic: By adding chocolate chips to the traditional Rice Krispie Treats, this recipe offers a delightful new take on a classic, bringing a fresh and exciting flavor to your snack time.
Kid-Friendly Kitchen Activity: Making these treats can be a fun and easy way for kids to get involved in the kitchen, helping them learn basic cooking skills.
Irresistibly Delicious: Last but not least, these Chocolate Chip Rice Krispie Treats are just plain delicious. The combination of sweet, crunchy, and chocolatey is sure to satisfy your sweet tooth.
Ingredients in Rice Krispie Treats with Chocolate Chips
With just a few ingredients and no baking required, you can easily make Rice Krispie treats in no time – perfect for a quick and delightful snack.
Unsalted Butter: Start with 4 tablespoons of unsalted butter to create a rich and creamy base. This sets the stage for a gooey and delightful texture in every bite.
Marshmallows: For that perfect level of stickiness, we use one 10-ounce bag of marshmallows plus an extra cup of mini marshmallows. This ensures the ideal balance between marshmallows and cereal.
Vanilla Extract: A teaspoon of vanilla extract is all it takes to transform these treats from simple to sublime. It adds a layer of warm, aromatic flavor that enhances the overall taste.
Salt: Half a teaspoon of kosher salt might seem small, but it’s a game changer. It intensifies the sweetness and rounds out the flavors, proving that a little really does go a long way.
Rice Krispie Cereal: Six cups of Rice Krispie cereal bring the classic, beloved crunch we all know and love. It’s the cornerstone of these treats, offering a delightful crispy texture.
Semi-Sweet Mini Chocolate Chips: I recommend using Ghirardelli brand mini chocolate chips to add a chocolatey twist. Their size and quality blend perfectly into the treats, creating pockets of chocolatey goodness in every bite.
How to Make the Perfect Chocolate Chip Rice Krispie Treats
Grease an 8×8 or 9×9-inch baking pan with butter or line it with parchment paper to prevent the treats from sticking. I take a sheet of parchment, cut the corners, place the paper in the pan, and spray it with oil. And I use these black clips to keep the sides down. These come in handy for other baking projects as well.
Start by melting the butter in a large saucepan over low heat. I use my 5.5-quart Dutch oven. Any similar size works great!
Add the 10 oz bag of mini marshmallows to the saucepan once the butter has melted. Stir constantly until the marshmallows have completely melted and combined with the butter. Remove the saucepan from heat, stir in vanilla and salt.
Add the Rice Krispies cereal to the marshmallow mixture. Stir well to ensure that all the cereal is coated with marshmallow goodness. Add the cup of mini chocolate chips and mini marshmallows.
Fold in the mini chocolate chips and marshmallows. The mini chips will melt throughout. Transfer the mixture to the dish and gently press it down using a spatula or your hands. You may want to spray your hands with cooking spray so they don’t stick.
Sprinkle some mini chips on top and press them down slightly. Allow the treats to cool and set for about 1 hour. Cut the treats into squares or your desired shape once the treats are completely cooled and set. Store them in an airtight container for up to a week.
Tips and Tricks for the Best Chocolate Chip Rice Krispie Treats
Low and Slow: When melting your butter and marshmallows, keep the heat low to avoid burning. Slow melting ensures a smooth and even mixture, crucial for coating the cereal evenly.
Fresh Marshmallows Matter: Use fresh, soft marshmallows for the best gooey texture. Older marshmallows can result in a harder, less pliable treat.
Grease Your Hands and Utensils: To prevent sticking, lightly grease your hands and utensils (like the spatula) with butter or non-stick spray when pressing the mixture into the pan and cutting the treats.
Don’t Over-Press: Press the mixture gently into the pan. Over-pressing can make the treats too dense and hard.
Cool Before Cutting: Allow the treats to cool and set completely before cutting them. This helps them hold their shape better and makes cutting easier.
Chocolate Chips: The chocolate chips will melt. Some recipes don’t allow the melt, but I love it as it gives a chocolate flavor to each bite!
Experiment with Different Chips: Instead of just chocolate chips, try adding peanut butter chips or butterscotch chips to your Rice Krispie treats for a unique twist.
Drizzle with Melted Chocolate: Melt some of the chocolate chips and drizzle the melted chocolate over the top of the treats for an extra decadent finish.
M&M’s Addition: Mixing in M&M’s adds both flavor and a visually appealing element.
Peanut Butter Flavor: While melting the butter and marshmallows, stir in some peanut butter for an enhanced taste.
Chocolate Dipped: Dip half of each treat into melted chocolate for an extra chocolatey taste.
Recipe Substitutions
For 4 tablespoons unsalted butter:
Use an equal amount (4 tablespoons) of margarine or a plant-based butter for a dairy-free or vegan option.
For 10-ounce bag mini marshmallows (plus 1 cup mini marshmallows, divided):
Vegan marshmallows can be used as a vegan alternative.
For 1/2 teaspoon (2g) Diamond Crystal kosher salt:
If using table salt, use half the amount by volume, as table salt is denser. For the same weight (2g), it would be equivalent.
Store the treats in an airtight container at room temperature.
They typically last well for up to 3 days when stored this way.
Avoid Refrigeration:
Refrigerating these treats can cause them to become hard and lose their ideal texture.
If you must refrigerate (due to a warm climate or added perishable ingredients), let them come to room temperature before serving for the best texture.
Layering with Parchment Paper:
If stacking treats in a container, place sheets of parchment or wax paper between layers to prevent them from sticking together.
Freezing for Longer Storage:
You can freeze these treats for up to 6 weeks.
Wrap them individually in plastic wrap and then place them in a zip-lock freezer bag or an airtight container.
Thaw at room temperature for a few hours before eating.
Cutting Before Storing:
It’s often easier to cut the treats into squares before storing, as they can harden slightly and become more difficult to cut cleanly over time.
Avoid Moist Environments:
Store them in a cool, dry place away from moisture, as humidity can make them soggy.
Frequently Asked Questions
Why are my Rice Krispie treats falling apart?
It’s too soon to dig in! The chocolate chip Rice Krispie treats from this recipe turn out wonderfully gooey, so they need some time to set before you can cut them cleanly. To speed up the process, you can place them in the fridge or freezer to help them solidify, or try putting them in the refrigerator or freezer to solidify them more quickly.
How do you keep Rice Krispies treats good?
I prefer individually wrapping each square in plastic wrap to keep them soft. For more extended storage beyond two days, consider freezing them. See the blog post for instructions.
Do you put Rice Krispie treats in the fridge to set?
Refrigerating Rice Krispie Treats is generally not required. If you need to cool a pan of these cereal treats quickly, you can briefly place them in the fridge. However, it’s usually best to let them cool naturally at room temperature.
If you try these Chocolate Chip Rice Krispie Treats, let me know! Leave a comment, and if your family loves it as much as mine, give it a five-star ⭐️ rating! Subscribe to our mailing list to receive more delicious recipes.
Chocolate Chip Rice Krispie Treats are a delightful twist on the classic Rice Krispie Treats, combining the crispy texture of puffed rice cereal with the sweet taste of chocolate chips.
10ouncebag mini marshmallows,plus 1 cup mini marshmallows, divided
1teaspoonvanilla extract
1/2teaspoon(2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
6cupsRice Krispies cereal
1cup Mini chocolate chips, plus two tablespoons for topping
Instructions
Line a 8x8 or 9x9 with parchment paper. Lightly grease the parchment. I always use a very light mist of nonstick spray. Set aside.
Melt the butter over low heat in a large pot or Dutch oven. Once melted, add the 10-ounce bag of marshmallows. Stir the mixture until the marshmallows are just melted. Stir in the salt and vanilla to combine.
Remove the pan from the heat, add the Rice Krispies, and mix until coated with the marshmallow mixture.
Immediately stir in an additional one cup of marshmallows and a cup of mini chocolate chips. The chocolate chips will melt throughout perfectly.
Turn the mixture out into the prepared pan and, using a wooden spoon or spatula that has been coated in non-stick cooking spray, lightly press the mixture into an even layer. Do not pack it down with force.
Sprinkle the 2 tablespoons of mini chocolate chips on the top and lightly press them into the treats. This step will help them stay on top.
Allow treats to set for at least 1 hour at room temperature and up to 1 day. Cover tightly if leaving out for more than a few hours.
Lift the treats as a whole out of the pan using the edges of the parchment paper. Cut into squares.
Cover and store leftover treats at room temperature for up to 3 days. To store, place in an airtight container, with sheets of parchment or wax paper between layers.
Usinga 9x9 pan: This size pan will provide the thick, bakery-style size of treats.
Marshmallows: You will need 2 (10-ounce) bags of miniature marshmallows for this recipe. You will only need a cup of the 2nd bag, use the rest for hot chocolate!
Omitting Extra Marshmallows: You can omit the extra marshmallows that get stirred in at the end if you wish. Don't worry about altering the recipe – it'll still be great.
Storing + Shelf Life: These are best eaten the same day you make them. But if you've got leftovers, keep them in an airtight container at room temperature, and they should be good for about 3 days. Wrapping them individually in plastic wrap before storing them can help keep them fresh.
Freezing: Wrap each in plastic wrap, put them in a freezer bag, and keep them for a few months. Or layer cut pieces in layers separated with parchment paper. When ready to eat them, let them thaw at room temperature if desired. I sometimes eat them right out of the freezer! I am not patient.
Founder, recipe developer, and food photographer behind the Sass and Salt. Sarah has been developing family-friendly recipes inspired by her family and Mid-Atlantic fare.
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