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    Home » Recipes » No Bake Desserts

    Double Chocolate Rice Krispie Treats

    Published: Aug 7, 2021 · Modified: Aug 13, 2022 by Liz Mincin · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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.

    Overhead shot of chocolate rice krispies sliced into 12 large pieces, with two stood up to show side view.

    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!

    Key Ingredients

    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.

    Ingredients for chocolate rice krispie treats.

    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
    Saucepan filled with marshmallows and butter.
    Saucepan filled with melted marshmallow and a spatula.
    Melted marshmallows in a pan with cocoa powder, being mixed together with a spatula.
    Chocolate chips added to pan of melted marshmallow and cocoa.
    Chocolate marshmallow mixture poured over rice krispies in a heatproof bowl.
    Chocolate rice krispie treats pressed into lined baking tray and topped with extra chocolate chips and flaked sea salt.

    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!

    Square baking tray lined with cling film.

    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.
    Wiping a large knife blade with unflavoured oil to prevent sticking in rice krispies.

    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

    How long do these chocolate rice krispie treats keep?

    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.

    Can these treats be frozen?

    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
    Overhead shot of chocolate rice krispies sliced into 12 large pieces, with two stood up to show side view.

    Chocolate Rice Krispie Treats

    Liz Mincin
    A chocolatey krispie treat combining the decadence of dark chocolate with the classic marshmallow krispie snack!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 0 minutes mins
    Cooling 1 hour hr
    Course Dessert, Snack
    Cuisine American
    Servings 12 slices

    Ingredients
      

    • 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

    Instructions
     

    • 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.
    Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!

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    Image of Liz Mincin blogger and recipe developer behind Waiting for Blancmange.

    Hi, I'm Liz! I'm an American expat in the UK, with over 20 years experience baking and creating desserts. Taught tricks and tips by my mother and grandmothers, I'm sharing recipes and baking tips from my Italian American and Southern roots, along with a few British staples picked up from my time living across various regions in the UK.

    More about me →

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