Keep the heat low and stir the marshmallows until they're a smooth pool before the cocoa goes anywhere near the pot. Whisk in the quarter cup of unsweetened cocoa off to the side of the flame so it doesn't scorch, then add the vanilla and a pinch of salt. The cereal goes in fast, folded just until coated, because the marshmallow stiffens as it cools and a few extra stirs will leave you with dense, hard bars. Press it into the pan firmly but not with all your weight.
Rice Krispies treats came out of the Kellogg's home economics kitchen in 1939, credited to Mildred Day and Malitta Jensen, who reportedly developed them as a fundraiser snack for a Camp Fire Girls group. The cocoa version is a later home-cook riff rather than the original recipe printed on the cereal box. Adding cocoa to the melted marshmallow is the simplest way to get chocolate all the way through the bar instead of only on top.
Rice Krispie Treats are perfect. Chocolate Rice Krispie Treats are perfecter.
Same buttery marshmallow base. Same crispy crunch. Plus cocoa powder in the mix and melted chocolate on top. 10 minutes. No oven. Maximum chocolate.
Step-by-Step Instructions
11
Prep the Pan
Grease a 9×13 baking dish with butter or non-stick spray.
22
Melt Butter and Marshmallows
In a large pot over low heat, melt butter.
Add marshmallows. Stir constantly until completely melted and smooth.
Whisk in cocoa powder, vanilla, and salt until fully combined.
33
Add the Cereal
Pour in Rice Krispies. Stir quickly until cereal is fully coated in chocolate marshmallow.
Don’t overmix.
44
Press Into Pan
Transfer mixture to prepared dish. Press firmly into an even layer using greased hands or wax paper.
55
Add Chocolate Topping
Melt chocolate chips in microwave (30-second bursts, stirring).
Drizzle or spread over the top. Let set 5 minutes.
Store in an airtight container for up to 5 days. Do not refrigerate (they get hard).
Freezer Friendly:
Freeze for up to 6 weeks. Thaw at room temperature.
Pro Tip:
Use dark cocoa powder for an extra-rich, Oreo-like flavor. Life-changing.
Swaps & Substitutions
Unsalted butter → if you only have salted, use it and skip the added pinch of salt
Marshmallows → 4 cups mini melt faster and more evenly than 40 regular; marshmallow fluff is harder to measure and gets sticky, so stick with bagged
Dairy-free → swap in a plant butter and vegan marshmallows; the texture holds up well
Unsweetened cocoa → dark or Dutch-process cocoa works and reads richer, almost Oreo-like; do not use hot cocoa mix, it's mostly sugar and milk powder
Rice Krispies → any crisp rice cereal works, including a gluten-free brand if you need it; check the marshmallows are GF too
Chocolate chip topping → a drizzle of melted chocolate is optional; skip it for a plainer bar or use peanut butter chips instead
Questions & Answers
Why did my treats turn out hard and dense?
Two usual causes: the heat was too high and cooked the marshmallow stiff, or you overmixed the cereal. Melt the marshmallows slowly over low heat and fold the Rice Krispies in just until coated.
Can I make these ahead?
Yes. They keep in an airtight container at room temperature for up to 5 days, and you can freeze them for about 6 weeks. Thaw frozen ones at room temperature before serving.
Should I refrigerate them?
No. The fridge dries them out and makes them tough. Room temperature in a sealed container is the way to go.
How do I keep the mixture from sticking to everything when I press it in?
Grease your hands or a sheet of wax paper with a little butter and press down firmly. Greased hands beat a spoon for getting an even, compact layer.
The chocolate drizzle won't set. What happened?
Melt the chips in 30-second bursts and stir between each so they don't seize, then give the topping at least 5 minutes to firm up. If your kitchen is warm it may need longer, or a few minutes in a cool spot.
