Sea salt and dark chocolate is the best combination ever, so you know these Chocolate Rice Krispies are going to be a hit! 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 (for the holidays, a birthday or just as a nice care package) these are wonderful. They hold their shape very well and they're hard to break in shipping.
If you're looking for other dessert recipes, check out these Classic Vanilla Marshmallows, these Sourdough Discard Brownies, and these Candied Orange Slices.
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Why you'll love this recipe
- This is an elevated take on the classic rice krispie treat featuring dark chocolate and flaky sea salt.
- This is a fun and easy recipe that comes together with about 15 minutes of hands-on time. It's also a great treat to make with kids!
- It's easily adaptable and you can add other mix-ins or toppings (making these into mummies for Halloween is always a hit!).
Ingredients
There are only a few key ingredients you'll need to make these Chocolate Rice Krispies.
- Marshmallows: I prefer using mini marshmallows as they seem to melt more evenly, but any marshmallows will work here (even homemade marshmallows like these Classic Vanilla Marshmallows).
- Cereal: A plain, unflavored cereal is best. Plain Cheerios, Chex or Rice Krispies cereals all work well!
- Millet: Adding millet adds a really nice additional crunch. You can typically buy millet at your grocery store or order online. It's also great to use in homemade granola recipes, like this Coconut Almond Granola.
- Chocolate: You can use chocolate chips or bar chocolate (cut into chunks). Using high-quality chocolate will give you the best flavor. I like to use Lindt 70% Cocoa Dark Chocolate.
- Cocoa Powder: This adds additional chocolate flavoring without making the recipe too heavy or oily.
- Flaky sea salt: You'll finish the recipe with a bit of flaky sea salt on top. I like to use Maldon Sea Salt.
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.
- Use a different kind of chocolate - This recipe is made with dark chocolate, but you could also try this with milk chocolate or white chocolate (keep in mind there is cocoa powder in the recipe, so the rice krispies will not be white, even if you use white chocolate).
- Add other mix-ins - Throw in some other mix-ins! Keep in mind that anything that goes in will melt (like chocolate candies), but dried fruits, hard candies or nuts are great mix-ins for rice krispies.
- Halloween Chocolate Rice Krispies - This is a great recipe to make a Halloween treat! Drizzle the finished rice krispies with white icing (like a mummy), then add Edible Candy Eyeballs.
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 Rice Krispies
These are just as easy as making regular rice krispies!
Melt the butter, dark chocolate, and marshmallows in a large pan over medium heat. Add the vanilla extract and cocoa powder, then mix in the millet and cereal. This will be messy and is easiest to mix together while it is warm!
Transfer the mixture to an 8x8-inch baking pan, then press with wax paper to flatten and shape the treats. This pressing is what holds the treats together! While the mixture is warm, sprinkle with flaky sea salt.
Let the rice krispies cool, then remove from the pan and cut into 16 squares, then serve.
Expert Baking Tips
- Stir constantly while melting the marshmallows and chocolate. The last thing you want to do is burn your chocolate!
- Work quickly to stir in the cereal. This is easier to mix while everything is warm!
- Cover the rice krispies with wax paper before pressing. This is what makes the treats hold their shape.
- Don't forget the sea salt! Sprinkle this on top of the rice krispies while they're warm.
Equipment
You'll need a large pot (I like to use a Le Creuset Stock Pot) and wooden spoon, as well as an 8x8-inch baking pan. You'll also want to have some parchment paper and wax paper on hand.
Storage
Store Chocolate Rice Krispies in an airtight container at room temperature for up to 3 days. They will start to harden the longer they sit; you can always reheat them for a few seconds in the microwave to make them soft again.
Recipe FAQ
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.
Yes, you can! I find the mini marshmallows melt quicker and more evenly, but the jumbo marshmallows would work, too.
Don't be afraid, you 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.
Chocolate Rice Krispies
Ingredients
- 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 extract
- flaky sea salt
Instructions
- Line an 8x8-inch baking pan with parchment paper, leaving the excess on the sides (to make removing the rice krispies from the pan easier). Spray the parchment paper with cooking spray; set aside.
- Melt the butter over medium heat in a large pot. Add marshmallows and dark chocolate and stir constantly until melted and smooth. Add cocoa powder and vanilla extract, stirring to combine.
- Remove from heat, then work quickly to stir in millet and cereal until well-coated. This will be messy!
- Transfer the mixture to the prepared baking pan, cover with a sheet of wax paper, and press (using your hands or the base of a sturdy glass cup) to flatten and form the rice krispies. Press as hard as you can - this is what holds them together! While the rice krispies are warm, sprinkle with flaky sea salt.
- Let set at room temperature for 2 hours until fully cooled, then use the excess parchment paper to remove the rice krispies from the pan. Cut into 16 squares and serve.
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