Chocolate Covered Rice Krispy bars are the fun, crunchy treat that turns a childhood favorite into an elegant party bite. I make these often because they’re fast to pull together and hold up well for gifting or potlucks. If you like chocolate-dipped snacks, you’ll also enjoy my twist on chocolate-covered gingerbread truffles which use many of the same chocolate-handling tricks.
Why Make This Recipe
- Versatile: you can dip whole bars, halves, or cut bite-sized squares to suit any occasion.
- Fast and kid-friendly: ready in about 30–45 minutes and kids can help press and decorate.
- Crowd-pleasing texture: the sweet marshmallow interior plus a crisp chocolate shell gives great textural contrast.
- Easy to store and transport, making them ideal for bake sales or picnic desserts.
- Personal insight: I love this recipe because I can change the coating — milk, dark, or white chocolate — and it still tastes fantastic, which keeps it exciting for repeat baking.
Recipe Overview
- Prep time: 15 minutes (plus cooling)
- Cook time: 10 minutes (melting & assembly)
- Total time: about 40 minutes including setting time
- Servings: makes 12 standard bars (9×13 pan)
- Difficulty: Easy — basic stovetop melting and gentle folding
- Method: stovetop marshmallow melt to bind cereal, press in pan, chill, then dip bars in tempered or melted chocolate
My Experience Making This Recipe
I tested this several times, adjusting chocolate quantity and cooling time to avoid soggy centers. The biggest discovery was that a short chill (20–30 minutes) firms the bars enough for a clean dip without removing the chewiness I love. Using a double boiler made the chocolate smooth and glossy every time.
How to Make Chocolate Covered Rice Krispy
Start by making classic Rice Krispie treats: melt 3 tablespoons butter in a large saucepan over low heat, add 10 ounces (about 40 large) marshmallows and stir until smooth, then remove from heat and fold in 6 cups Rice Krispies cereal until evenly coated. Press the mixture firmly (but not overly compacted) into a parchment-lined 9×13 pan and chill 20–30 minutes until slightly set. Melt 12–16 ounces of chocolate in a double boiler (or microwave in 20–30 second bursts), then dip each bar halfway or fully coat, placing finished pieces on parchment to set at room temperature or in the fridge for 10–15 minutes.
Expert Tips for Success
- Use a silicone spatula and warm pan: they help lift and press the sticky mixture cleanly without tearing the parchment.
- Temper or thin your chocolate: if you want a firm snap, temper dark chocolate (melt to 115°F, cool to 82°F, reheat to 88°F). For speed, stir in 1–2 teaspoons neutral oil or coconut oil per 8 oz chocolate to thin and gloss.
- Chill briefly but not for too long: 20–30 minutes gives structure for dipping; overchilling makes the centers brittle and more likely to crack the chocolate.
- Toast the cereal lightly for added flavor: 3–4 minutes in a 325°F oven deepens the nutty notes without losing crispness. Also consider checking a related crunchy treat technique in my post about chocolate-covered pretzels for ideas on tempering and finishes.
- Use a fork lift and gentle taps: when dipping, lift with a fork, tap the handle edge to drain excess, then slide off onto parchment for a smooth finish.
How to Serve Chocolate Covered Rice Krispy
- Party platter: arrange alongside fresh berries and nuts for contrast and color.
- Gift box: stack in parchment separators and tie with ribbon for bake-sale style gifts.
- Dessert bar: cut into small bite-size squares and serve with espresso or milk for a nostalgic dessert.
- Seasonal twist: top with crushed candy canes in winter or toasted coconut in summer for festive flair.
Storage and Reheating Guide
Store cooled, coated bars in an airtight container at cool room temperature for up to 4 days to avoid condensation that causes chocolate bloom. For longer storage, freeze single-layer on a baking sheet until solid, then transfer to a freezer-safe container with parchment between layers for up to 3 months; thaw in the fridge overnight to minimize moisture. Avoid microwaving coated bars — if you want them softer, warm briefly (5–8 seconds) at 50% power in the microwave or let sit at room temperature 15–20 minutes.
Recipe Variations
- Gluten-free: use certified gluten-free rice cereal and ensure your chocolate is labeled gluten-free. For another rice-cereal dessert, see my version of chocolate rice krispie treats.
- Dairy-free / vegan: swap butter for coconut oil and use dairy-free chocolate chips; press gently as vegan marshmallows vary in tackiness.
- Nutty crunch: fold in 1 cup chopped toasted almonds or peanuts for extra texture.
- Fancy finish: drizzle contrasting white chocolate or sprinkle flaky sea salt immediately after dipping for a gourmet touch, and check a plated chocolate-strawberry idea in my chocolate-covered strawberry pie post for decoration inspiration.
Nutritional Highlights
- Energy-dense treat: mainly carbohydrate and fat — great as an occasional indulgence or party dessert.
- Portion guidance: cut into small squares (1.5–2 inches) to keep servings reasonable; each small piece is about 150–220 calories depending on chocolate amount.
- Allergen info: contains rice cereal and usually dairy (butter, milk chocolate) and may contain nuts if added; adapt as noted for vegan or nut-free needs.
Troubleshooting Common Issues
- Chocolate seizes or becomes grainy: if you accidentally get water into chocolate, stop heating and add a tablespoon of warm cream or start fresh with clean equipment; avoid steam or splashes when using a double boiler.
- Centers are soggy after coating: press the mixture more firmly into the pan next time and chill 20–30 minutes before dipping to reduce trapped air and moisture.
- Chocolate cracks after setting: this is often from overchilling; let coated pieces acclimate to room temperature for 10 minutes after refrigeration before serving.
Frequently Asked Questions
Q: Can I use store-bought Rice Krispie treats for dipping?
A: Yes — store-bought bars work fine if they’re firm. Chill them 20 minutes before dipping; if they’re too soft, freeze briefly (10–15 minutes) to firm but don’t leave them to freeze solid or the texture will change.
Q: What’s the easiest way to melt chocolate without tempering?
A: Microwave in short 20–30 second bursts on 50% power, stirring between bursts until smooth, or use a double boiler and remove from heat as soon as melted. Add 1–2 teaspoons neutral oil per 8 oz chocolate for a shiny, pourable finish without full tempering.
Q: How do I prevent the chocolate from sliding off when it sets?
A: Let the bars chill until slightly firm but still tacky; a thin coating adheres better than a very thick one. Use a thin layer of chocolate, allow it to set, then apply a second thin coat if you want extra coverage.
Q: Can I make these ahead for a party?
A: Absolutely — prepare and coat up to 3 days ahead and store in an airtight container at cool room temperature. For longer storage, freeze as described in the storage section and thaw in the fridge before serving.
Chocolate Covered Rice Krispy Bars
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A fun and crunchy treat that turns a childhood favorite into an elegant party bite, perfect for gifting or potlucks.
Ingredients
- 3 tablespoons butter
- 10 ounces marshmallows (about 40 large)
- 6 cups Rice Krispies cereal
- 12–16 ounces chocolate (milk, dark, or white)
Instructions
- Melt the butter in a large saucepan over low heat.
- Add the marshmallows and stir until smooth, then remove from heat.
- Fold in the Rice Krispies cereal until evenly coated.
- Press the mixture into a parchment-lined 9×13 pan and chill for 20–30 minutes.
- Melt the chocolate in a double boiler or microwave in 20–30 second bursts.
- Dip each bar halfway or fully, then place finished pieces on parchment to set.
- Allow to set at room temperature or in the fridge for 10–15 minutes.
Notes
For best results, temper the chocolate for a firm snap, and avoid overchilling the bars to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop melting and chilling
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg