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 chocolate chips, and the classic crunch of a Rice Krispie Treat that we know and love.
Why you'll love this recipe
- Chocolate Chip Rice Krispie Treats are easy to make and come together in about 15 minutes of hands-on time! They're also easy to make with kids!
- You can easily modify this recipe to use your favorite type of cereal and your favorite type of chocolate!
- This is a great no-bake recipe and easy to make, even on those hot summer days!
There are just a few ingredients you'll need to pull these Chocolate Chip Rice Krispie Treats together.
- Marshmallows: Mini marshmallows melt more easily, but jumbo marshmallows (or homemade Classic Vanilla 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, and Corn Flakes.
- Chocolate chips: This recipe uses dark chocolate chips, 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).
- Flaky sea salt like Maldon Sea Salt adds a nice finishing touch.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Change up the cereal - Try these rice krispies with a flavored cereal like Cinnamon Toast Crunch, Honey Nut Cheerios, or Fruity Pebbles for additional flavor.
- Add some mix-ins - Add up to ½ cup of mix-ins like 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.
- Add toppings - Once you've pressed the rice krispies into the pan, you can add toppings like an additional chocolate drizzle or chopped nuts to the top of the treats.
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to make Chocolate Chip Rice Krispie Treats
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 with wax paper, then chill in the freezer.
Expert Baking Tips
- This recipe moves quickly! Have all of your ingredients and materials out and ready so you can quickly move from step to step.
- 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.
- Use parchment paper and the base of a sturdy glass cup to press your treats into the pan.
The difference between Parchment Paper and Wax Paper
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.
You will need a big pot or stock pot (I like to use a Le Creuset Stock Pot) that has plenty of room. Wooden spoons work best for stirring, and I like to use a GIR Spoonula to transfer the treats into the pan.
Room Temperature Storage: 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.
Chocolate Chip Rice Krispie Treats
- Line an 8x8-inch baking pan with parchment paper. Then, place the prepared pan and your chocolate chips in the freezer for at least an hour to chill.
- 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 the frozen chocolate chips and stir just until combined. Immediately transfer the mix to the prepared frozen baking pan. Cover the mixture with a piece of parchment paper and press with your hands or the base of a sturdy glass cup to flatten 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 them onto a cutting board and cut into 9 squares. Serve immediately.