Chocolate Rice Krispie Treats

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These Chocolate Rice Krispies Treats get an overhaul with double marshmallows and cocoa. They’re irresistibly soft, gooey, and chocolatey.

Prep Time5

Cook Time10

Set Time1

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: no bake, rice krispies

Servings: people

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!

Here are simple storage and make-ahead tips.

Room temperature: Keep treats in an airtight container for up to 3 days. For the best texture, layer them with wax paper to prevent sticking.

Freezing: These can be frozen for up to 2 months. Wrap each square in two layers of plastic wrap, then place it in a freezer bag.

Thawing: Let them come to room temperature before eating. They’ll soften back up.

Make-ahead: Perfect for making the day before a party or bake sale. The texture improves after a few hours of resting.