A chocolate krispie treat! These decadent chocolate rice krispies, made with a double chocolate mix of cocoa powder and dark chocolate chips are the perfect twist on the classic.
Making Double Chocolate Rice Krispie Treats
Rice Krispie treats are a super simple snack to throw together at home. The classic recipe is only three ingredients with limitless potential for experimenting!
So in addition to the basics of rice krispies (or any puffed rice cereal), butter and marshmallows, there are a few key ingredients that make these chocolate rice krispies the ultimate chocolatey treat:
- Cocoa powder - I tend to use Green & Blacks
- Good quality chocolate chips
- Vanilla extract
- Flaked sea salt
You may be wondering why use sea salt? Salt helps to accentuate the flavours in the chocolate and is a nice touch to add to the top for a bit of an extra dimension. I'm only calling for sea salt here as a sprinkle on top, so it is totally optional. While I highly recommend it, you can also feel free to leave it off if that is preferred.
Quick and Easy Krispie Recipe
This recipe really only requires one large saucepan, but if you're like me, you may not have one quite big enough to stir all of the ingredients together at the end! I make mine with a saucepan and a large bowl for the rice krispies themselves, this makes it easier for me to handle without causing a mess.
Four steps for chocolate krispie treats:
- Melt together butter and marshmallows
- Add in cocoa bowl and then chocolate chips
- Mix together with rice krispies cereal
- Press into prepared tin to allow to cool
Tips and Tricks for Krispie Treats
When making marshmallow rice krispies of any variety, there are a few key tricks that I highly recommend to make your life significantly easier!
1. Line your pan
Yes, technically, spraying your pan with non-stick spray or greasing this with oil should be perfectly sufficient for removing your rice krispie treats once they've cooled. But, let's be honest, we've all been there - they stick! That stickiness might be part of the beauty of a marshmallow treat. It's also a major part of the pain of making them homemade.
To avoid your rice krispies sticking, the best thing you can do is to line your pan. I like to use cling film since this makes it very easy to remove at the end.
Easy steps for lining the pan:
- Grease the baking dish lightly with oil
- Press the cling film into the base and up the sides.
The greasing of the pan will help the cling film to stick to this and make it easier for you to shape the lining into the pan. A little bit of patience will go a long way here since cling film does like to cling to itself!
2. Oil or dampen your hands
When mixing the marshmallow into the krispies and pressing into the tin, the mixture can be very thick and sticky. I tend to need to use my hand to finish the process. It is important to take care when doing this as the melted marshmallow may still be very hot to touch and is also very likely to stick to your fingers.
There are two ways to avoid unnecessary marshmallow clinging to your hand:
- Lightly oiling your fingers, where you will be pressing into the mixture
- Dampen your hand with water
Both methods will help to prevent the sticking.
3. Grease your knife
Another issue that arises from the natural stickiness of a marshmallow treat - messy slices! Most of this mess can be avoided by wiping the blade of your knife carefully with oil. I tend to recommend flavourless oil (so not olive oil) to avoid adding flavour to my krispies.
To wipe the knife:
- Dab a bit of oil onto a piece of clean kitchen towel.
- Carefully wipe this along the blade of the knife.
- Repeat the wiping occasionally as you slice to refresh the oiling.
Some Alternatives for these Cocoa Krispie Treats
These rice krispie treats with chocolate chips are paradise for the chocoholic, but if you want to give these a new dimensions try:
- Chocolate Peanut Butter Rice Krispies: Add a tablespoon of peanut butter to the melted marshmallow mixture for a peanut butter twist. You could also include some whole peanuts mixed throughout and on sprinkled on top.
- White Chocolate Rice Krispie Treats: leave out the cocoa powder and use chopped white chocolate in place of the dark chocolate chips for a white chocolate treat.
FAQs for Chocolate Rice Krispie Treats
For the best crispy crunch, these are best eaten on the day they are made. They will start to lose a bit of the krispie crispness the longer they are kept. That said, in an airtight container at room temperature, they can last for about 3 days. Do not store in the refrigerator as the condensation will make them tough and dense.
Yes, rice krispies can be frozen. I would recommend pre-slicing and wrapping individually for easy individual snacks. This would allow you to make them ahead of time for quick snacks. Let defrost at room temperature before consuming (should only take about 15 minutes).
If you like this recipe, you might also like:
- Peanut Butter Rice Krispie Treats
- Brookies - the Cookie Bottomed Brownie Bar
- Shredded Wheat Chocolate Nests
- Edible Brownie Batter
Chocolate Rice Krispie Treats
- 2½ cups marshmallows about 25 standard sized marshmallows
- 2 tablespoon unsalted butter
- 4 cups Rice Krispies cereal or other puffed rice cereal
- 1 teaspoon vanilla extract
- ⅓ cup chocolate chips
- 2 tablespoon cocoa powder
- Optional: flaked sea salt
- Grease and line a 9" square baking dish with parchment paper or cling film.
- In a saucepan, over a medium heat, melt together the butter and marshmallows, stirring occasionally until smooth.
- Remove from the heat and add the cocoa powder, followed by ¼ cup of the chocolate chips. Stir through to create a chocolate marshmallow sauce.
- Either add the rice krispies to the pan or pour this marshmallow mixture over your rice krispies and stir to incorporate. You may need to use your hands to help mix, but do this carefully as the marshmallow will be hot.
- Press this gently, but evenly, into your prepared lined baking tray and top with the remaining chocolate chips and a sprinkle of flaked sea salt (optional).
- Allow to cool completely (about an hour) before slicing.