If you love chocolate (like me and only 90% of the world 😁), you’ll go absolutely bonkers for these Chocolate Rice Krispie Treats made with Dutch cocoa powder, chocolate chips, and a secret ingredient that makes them even more chocolatey.
It’s a chocolate-on-chocolate flavor bomb with the same gooey, slightly crispy texture you fell in love with as a child.
There’s no bad time to make these treats. In fact, now that I’ve created this recipe, there’s no telling how often I’ll make them. I can see it now: chocolate crispy treats for picnics, Thanksgiving, Christmas, and chocolate treats cut into little hearts for Valentine’s Day. The possibilities are endless! 😂
Uh oh…I think I’ve created a monster.
By the way, I know how chocolate lovers are, we’re always looking for more ways to get our chocolate fix, so don’t miss our peanut butter rice krispie treats, wait for it…topped with a rich chocolate ganache.
Oh. My. Goodness.
You’ll also like our chocolate-dipped Rice Krispie Treats or our Oreo Rice Crispy Treats. They’re all slowly driving me crazy…help! 😂
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Why You’ll Love This Recipe…
- These are a chocolate lover’s dream (or kryptonite). I mean, between the Dutch cocoa powder, chocolate chips, and our little secret ingredient, every bite is rich, gooey, and so intensely chocolate you’ll make them again and again.
- They’re soft, gooey, and slightly crispy, which is the same classic texture you fell in love with as a child. Only this time, they have a serious chocolate upgrade.
- No baking. Like most Rice Krispies treats (there are baked treats out there) you don’t have to turn on the oven.
- Great for holidays and parties. Whether you want to bring them for an office potluck or leave a plate out for old Saint Nick, these treats are a good fit. They’re also a fun food gift for the chocolate lovers in your life.
Ingredients
- Rice Cereal – Never use stale cereal as you want your treats to have that slightly crunchy texture.
- Marshmallows – We prefer mini marshmallows because they melt much faster than the large ones. And please, whatever you do, use fresh marshmallows.
- Butter – Unsalted butter allows you to control the amount of salt in the treats.
- Cocoa Powder – After I discovered Dutch-process cocoa powder, I use it in all of my chocolate recipes. It gives the treats a deeper, smoother, and fudgier flavor than regular cocoa powder. Plus, it makes the color richer.
- Chocolate Chips – We like semi-sweet chocolate chips because they keep the treats chocolatey without making them too sweet.
- Vanilla Extract – It might surprise you, but a splash of vanilla actually enhances the chocolate flavor.
- Espresso Powder – This is our secret ingredient. Surprisingly, espresso powder doesn’t make the treats taste like coffee. Instead, it deepens the chocolate flavor. Think of it as a chocolate booster.
- Salt – Just a pinch makes the chocolate flavor pop. I know it doesn’t seem like it, but it really makes a difference.
See the recipe card for quantities.
How to Make Chocolate Rice Krispie Treats
Lightly spray a 9×13-inch pan with nonstick spray and set aside.
In a large pot over low heat, melt the butter and salt.
Whisk in the cocoa powder and espresso powder until smooth. Cook for about 30 seconds to bloom the cocoa.
Add the mini marshmallows and stir continuously until completely melted and smooth.
Remove the pot from the heat. Add the chocolate chips and vanilla extract. Stir until the chocolate chips are melted and the mixture is smooth.
Add the Rice Krispies cereal and gently fold until evenly coated.
Transfer the mixture to the prepared pan and lightly press into an even layer.
Do not pack the mixture tightly.
Allow the treats to cool for 1 hour before cutting into 16 squares.
Top Tip
Be sure not to press the treats too firmly into your pan, as this can make them hard and turn them into what I call Rice Krispie bricks.
Storage
Place leftover treats in an airtight container at room temperature for up to 3 days. If stacking, place a sheet of parchment paper between layers to prevent them from sticking.
For longer storage, you can freeze them. Wrap each treat individually in plastic wrap, then place them in a freezer bag. They stay fresh for up to 2 months.
Other No Bake Desserts You’ll Love
- No Bake Mixed Berry Cheesecake
- Strawberry Rice Krispie Treats
- Lemon Mousse Recipe
- Strawberry Cheesecake Dip
- Easy Oreo Delight
FAQ
Not at all. The regular stuff works just fine. But since we like upgrading our treats, sometimes to ridiculous levels, we prefer Dutch cocoa powder because it has a richer chocolate flavor and a darker color.
You can, but I can’t promise they’ll turn out as good 😆. We chose the original cereal because we wanted control over the flavor and texture. Besides, we added Dutch cocoa powder and chocolate chips, so there’s no shortage of chocolate in this one.
Well, don’t feel bad, I’ve made a few batches of Rice Krispie treat bricks in my day. This usually happens when you overheat the marshmallow mixture. Next time, go low and slow. The other culprit is pressing the treats too firmly into the pan. Gently press the mixture into the pan, and the treats will set firmly.
Chocolate Rice Krispie Treats Recipe
Ingredients
- 6 Tbsp Unsalted Butter
- ⅓ Cup Dutch Cocoa Powder
- 16 Oz Mini Marshmallows
- ¾ Cup Semi-Sweet Chocolate Chips
- 1 Tsp Vanilla Extract
- ¼ Tsp Kosher Salt
- 8 Cups Rice Krispie Cereal
Instructions
- Lightly spray a 9×13-inch pan with nonstick spray and set aside.
- In a large pot over low heat, melt the butter and salt.
- Whisk in the cocoa powder and espresso powder until smooth. Cook for about 30 seconds to bloom the cocoa.
- Add the mini marshmallows and stir continuously until completely melted and smooth.
- Remove the pot from the heat. Add the chocolate chips and vanilla extract. Stir until the chocolate chips are melted and the mixture is smooth.
- Add the Rice Krispies cereal and gently fold until evenly coated.
- Transfer the mixture to the prepared pan and lightly press into an even layer. Do not pack the mixture tightly.
- Allow the treats to cool for 1 hour before cutting into 16 squares.
Notes
- Dutch-process cocoa provides a deeper chocolate flavor and darker color, but natural cocoa powder works as well.
- For extra chocolate flavor, sprinkle ¼ cup of mini chocolate chips over the top while the treats are still warm, then lightly press them into the surface.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
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