Best Chocolate Chip Rice Krispie Treats
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.
Ingredients
- 4 tablespoons unsalted butter
- 10 ounce bag mini marshmallows, plus 1 cup mini marshmallows, divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 6 cups Rice Krispies cereal
- 1 cup 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.
Notes
- Using a 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.
Nutrition
Calories: 237kcalCarbohydrates: 43gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 2mgSodium: 201mgPotassium: 49mgFiber: 1gSugar: 25gVitamin A: 965IUVitamin C: 9mgCalcium: 22mgIron: 5mg
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