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These Chocolate Rice Krispies Treats take the classic to a whole new level with a secret double-marshmallow and cocoa powder combo. They are irresistibly soft, gooey, and chocolatey.
Double Marshmallow Chocolate Rice Crispy Treats
When I need a quick and easy dessert that still feels special, these treats are at the top of my list. They’re rich, chocolatey, and super soft thanks to the magic of melted marshmallows and marshmallow creme.
I love that I can whip up a batch, with simple pantry ingredients, for a last-minute get-together or a cozy night in. These Rice Krispies are more than a snack; they’re a bite of chocolatey comfort.
Ingredients
Here is everything you need to make these Chocolate Rice Crispy Treats, as well as some simple substitutions.
- ½ cup salted butter – Helps melt the marshmallows evenly. You can use unsalted butter plus ¼ teaspoon of salt as an alternative.
- 16 ounces mini marshmallows – Gives that classic gooey texture you love. Large marshmallows will work as well.
- 3 (7-ounce) jars of marshmallow creme or fluff – Makes the treats extra soft and gooey.
- ¾ cup cocoa powder – Creates the chocolate flavor. Dutch-process cocoa will give you a darker, richer flavor, while natural cocoa will taste a bit lighter and more classic.
- 1 teaspoon pure vanilla extract – Enhances the chocolate flavor. Use almond extract as a substitute.
- 14 cups Rice Krispies cereal – The base of the recipe. Any crisp rice cereal will work.
How To Make Chocolate Rice Krispies Treats
Melt the butter and marshmallows with cocoa, stir in the marshmallow creme and vanilla, then fold in Rice Krispies. Press gently into a pan, let set, slice, and enjoy gooey chocolate squares. Let me show you how.
- Line a 13×9-inch baking pan with foil, letting extra hang over the sides for easy lifting later. Spray the foil lightly with nonstick spray.
- In a large pot over low heat, melt the butter.
- Add the mini marshmallows and stir constantly until they are halfway melted.
- Stir in the cocoa powder, then continue stirring until the marshmallows are fully melted and smooth.
- Remove from heat and stir in the marshmallow creme and vanilla. Mix until silky and even.
- Fold in the Rice Krispies with a rubber scraper until every piece is coated in chocolatey marshmallow.
- Transfer to the prepared pan. Place a sheet of wax paper on top and press gently (not too hard, or you’ll lose the fluffiness).
- Let set for 1 hour, then lift out with the foil and cut into squares.
Top Recipe Tips For Success
- Use low heat when melting the marshmallows. High heat can make them stiff and cause hard, dry treats.
- Press gently into the pan rather than packing them down tightly. This keeps the bars soft and chewy instead of dense.
- Line the pan with foil or parchment so you can lift the entire batch out at once for easy slicing.
Make It A Meal
Serve these Rice Krispies alongside a refreshing Fresh & Fizzy Strawberry Limeade.
Chocolate Rice Krispie Treats
Equipment
- measuring cups and spoons
- 13×9-inch baking pan
- Large Pot
- Wooden mixing spoon
- rubber scraper
Ingredients
- ½ cup salted butter
- 16 ounces mini marshmallows
- 3 (7-ounces) jars marshmallow creme or fluff
- ¾ cup cocoa powder
- 1 teaspoon pure vanilla extract
- 14 cups Rice Krispies cereal
Instructions
- Line a 13×9-inch baking pan with heavy-duty foil, allowing extra foil to hang over the edges. Lightly coat the foil with nonstick cooking spray.
- In a large pot or Dutch oven over low heat, melt the butter. Add the marshmallows and stir constantly until they are about halfway melted.
- Add in the cocoa powder and mix until the marshmallows are completely melted.
- Remove from heat and mix in the marshmallow creme and vanilla until smooth.
- Using a rubber scraper, gently fold in the Rice Krispies until evenly coated.
- Transfer the mixture to the prepared pan. Place a sheet of wax paper on top and press gently to spread it evenly. Let it set for 1 hour.
- Lift the treats out of the pan using the foil overhang. Cut into 24 bars. Serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
The key is in the storage. Store the treats in an airtight container to help keep them soft.
Lightly butter your hands before pressing them into the pan, or use a piece of wax paper.
You can leave it out, but then these are just regular Rice Krispie treats. The marshmallow creme is what sets this recipe apart from the rest, so I do not recommend skipping it!
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