The best combination ever: sea salt and dark chocolate. Obviously, I had to combine both for these sea salt dark chocolate crispies! They’re a slightly elevated version of the childhood classic and have the trifecta of sweet, salty and crunchy!
Also, if you are shipping treats — either for the holidays, a birthday or just as a nice care package — these are wonderful. They hold their shape very well, they don’t go stale or dry out quickly, and they’re fairly hard to break in packaging.
As always, I do include a few affiliate links in this post for products I truly use and love. This just means that if you make a purchase after clicking one of those links, I’ll earn a little money (at no cost to you) to keep the kitchen up and running, which I promise to use to create more fun content like this! One of those affiliates is with Amazon, which requires a very clear disclosure: as an Amazon Associate, I earn from qualifying purchases. If you have any questions about affiliates, please reach out!
What you need to get started
Ingredients are very simple and you likely have them in the pantry:
- Marshmallows: I like the to use the mini marshmallows as they seem to melt more evenly, but any marshmallows will work here
- Cereal: use whatever you have! A plain cereal is best (you don’t need any additional flavors, sugars, etc.). Plain Cheerios work really well, or Chex, or I also like to use plain Special K!
- Millet: adding millet adds some really nice additional crunch. You can likely get this at your grocery store, but you can also buy online, such as this Bob’s Red Mill Millet. It’s also great to use in homeamde granola recipes (like my favorite one here!).
- Chocolate: you can use chocolate chips, bar chocolate, or other chunks — as long as it melts, it will work! As always, use the best quality chocolate that you can as it will give you the best flavor. I use dark chocolate since I’m dairy-free and like the flavor, but if you wanted to, you could use a semi-sweet option, too.
- Cocoa Powder: this is the best way to add some additional chocolate flavoring without making the recipe too heavy / oily / calorie-dense.
- Vanilla extract: this just gives it a nice little flavor punch! You can also make your own vanilla extract; check out the recipe here.
- Flaky sea salt: for that salty sprinkle on top! I like to use Jacobsen Sea Salt or Maldon Salt.
From an equipment perspective, you’ll need an 8x8in. pan or baking dish, as well as some parchment paper and cooking spray. It’s all about making it easy to get those crispies out of the pan!
Sea Salt Dark Chocolate Crispies FAQs
Can I use any kind of cereal?
Yes, any kind of plain cereal will work well! I would not recommend using any kind of flavored cereal (i.e. Fruit Loops, or a cereal with dried berries, etc.) That could potentially add unnecessary sugar, salt and flavors that you don’t need! But something like plain Cheerios, plain Chex, or plain Special K are all great. You can also use a gluten-free cereal option.
Can I use jumbo marshmallows?
Yes, you can! I find the mini marshmallows melt quicker and more evenly, but the jumbo marshmallows would work, too.
How hard should you press them into the pan?
Don’t be afraid — you certainly won’t damage them! The more you press, the more compact the bars will be. I’d encourage you to push as hard as you can. They’ll be cooling down at the same time, so you’ll feel when you’re no longer making any movement.
How should I store Sea Salt Dark Chocolate Crispies?
If you can keep your hands off them, you can keep them stored in an airtight container for up to one week.
Below is my recipe for Sea Salt Dark Chocolate Crispies — leave me a comment and let me know what you think!
Sea Salt Dark Chocolate Crispies
- 4 Tablespoons unsalted butter
- 1 bag (10 oz.) mini marshmallows
- ¼ cup unsweetened cocoa powder
- 4 ounces dark chocolate chopped
- ¼ cup millet
- 5 cups plain cereal such as Cheerios
- 1 teaspoon vanilla
- flaky sea salt
- Line an 8x8in. baking dish with parchment paper. Spray with cooking spray.
- Melt butter over medium heat in a large pan.
- Add mini marshmallows and dark chocolate and stir constantly until melted and smooth. Add cocoa powder and vanilla, stir to combine. Add millet and cereal and stir until well-coated (this will be messy!).
- Transfer to the prepared baking dish, cover with wax paper, and press (using your hands or the base of a sturdy glass cup) to flatten and form the bars. Press as hard as you can – this is what holds them together! While warm, sprinkle with flaky sea salt.
- Let set for 2 hours until fully cooled and then cut into 16 squares. Enjoy!