Rice Krispie treats are a quintessential summertime favorite (it's so close to a s'more!), but sometimes you just need to add a little chocolate! These Chocolate Chip Rice Krispie Treats bring together gooey marshmallow goodness with delicious melted chocolate, and the classic crunch of a Rice Krispie Treat that we know and love.
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!
There are just a few main ingredients that you'll need to pull these treats together.
- Unsalted butter: the best way to start anything, right??
- Marshmallows: I think mini marshmallows melt more easily, but jumbo marshmallows will also work here.
- Plain cereal: I like to use Cheerios, but you can use any plain cereal of your choice. A few other options that work well are Rice Krispies, Chex, Corn Flakes.
- Chocolate chips: I like to use dark chocolate, but feel free to use whatever kind of chocolate you prefer. One of the secrets to this recipe is that you're going to freeze the chocolate chips (to try to help them not melt when they're mixed with the warm marshmallow).
- Millet: this is optional, but it adds a nice little bit of added crunch. You can buy millet at your grocery store, or at online retailers (I like to use Bob's Red Mill Millet).
- Vanilla: adds a beautiful flavor, plus you can make your own homemade vanilla extract.
- Flaky sea salt like Maldon Sea Salt adds a nice finishing touch.
See full recipe below for detailed directions.
There are a few key steps, but the most important thing to get these Chocolate Chip Rice Krispie Treats to come together is to work quickly. You want to try to keep the chocolate chips from melting, so first freeze the chocolate chips and freeze the pan you'll be using.
Melt the butter in a large pot (no such thing as too large, here!).
Add the marshmallows and stir constantly until melted and smooth.
Remove from heat. Add the cereal and millet and stir to combine.
Working quickly, add the chocolate chips and combine, stirring as few times as possible. Quickly transfer to the chilled pan, press, then chill in the freezer.
Once you're ready, this recipe will go quickly, so have everything out and ready. Once you add the chocolate chips to the pan, stir just enough to combine and transfer to your prepared baking dish. Press with parchment paper or the base of a glass to flatten the treats, then immediately place in the freezer to chill. This is to bring the temperature down quickly. This whole process should take about 2 minutes.
Worst-case scenario, your chocolate chips melt. So what! They'll still be delicious, but you won't have those lovely chocolate chunks in your treats. It will be more like melted chocolate throughout the treat.
Hint: Freeze your chocolate chips and the pan you'll be using. This helps to keep the chocolate a bit cooler as you're assembling the treats.
These are very adaptable so feel free to experiment with whatever sounds good to you! Below are a few ideas:
- Change up the cereal - plain cereal is great, but these could also be great with something flavored like Cinnamon Toast Crunch, Honey Nut Cheerios, or Fruity Pebbles.
- Add some mix-ins - the chocolate chips are great, but you could also add shredded coconut, chopped peanuts, or chopped caramel. Keep in mind that if you're adding an ingredient that melts, you'll want to treat it like the chocolate in this recipe and work quickly.
There are a few things you'll need that will make a big difference in making this recipe quick and easy to make. First, you'll need a bit pot or stock pot. Seriously, no one has ever complained of using a pot that was too big here. The bigger the pot, the more room you'll have for stirring; I like to use my Le Creuset Stock Pot for this recipe.
I find wooden spoons are the best for stirring. Then, I like to use a GIR Spoonula to transfer the Chocolate Chip Rice Krispie Treats from the pot to the parchment paper-lined baking pan. I suggest using an 8x8 inch baking pan. You'll also need some parchment paper to help you press and flatten the treats in the baking pan.
Parchment Paper vs. Wax Paper
A quick note here: parchment paper and wax paper are not the same thing and they should not be used in the same way.
Parchment paper is a food-safe paper that has non-stick qualities, is heat-resistant, and is often used in cooking and baking as a disposable, non-stick surface. This is used in the same way that you might use a Silpat Mat (obviously, these mats are reusable). Parchment paper can go in the oven and will not melt.
Wax paper is a food-safe paper that has been coated with a thin layer of wax. This makes it non-stick and water-resistant, but NOT heat resistant! Wax paper cannot go in the oven or be used with hot items: it will melt.
These Chocolate Chip Rice Krispie Treats are best stored at room temperature in an airtight container for up to 3 days. As they sit, they will begin to harden.
The secret to this recipe is moving quickly, and keeping things as cold as possible. Freezing the chocolate chips and the pan ahead of time will help to keep the chocolate cool as it is mixed with the melted marshmallow mixture. Once it's in the pan, press and immediately transfer to the freezer to cool the treats quickly.
Chocolate Chip Rice Krispie Treats
- 4 Tablespoon unsalted butter
- 10 ounces marshmallows
- 1 teaspoon vanilla extract
- 5 cups plain cereal such as Cheerios
- ⅓ cup millet
- pinch flaky sea salt
- ½ cup dark chocolate chips frozen
- First, freeze your chocolate chips and the 8x8 inch baking pan lined with parchment paper for at least an hour before beginning.
- Melt the butter in a large pot over medium heat. Add marshmallows and stir until melted and smooth. Add vanilla and stir to combine.
- Remove from heat and stir in cereal, millet and a pinch of flaky sea salt. This will be messy!
- Working quickly, add frozen dark chocolate chips and stir just to combine. Immediately transfer to the frozen baking pan, cover with a piece of parchment paper and press to form the treats. Immediately return the pan to the freezer to chill. This step should take no longer than 2 minutes - speed is important to keep the chocolate from melting!
- After the treats have fully chilled for 1 hour, turn onto a cutting board and cut into 9 squares. Serve immediately and store at room temperature.