Easy Small Batch Chocolate-Covered Rice Crispy Treats
I make these small batch chocolate-covered rice crispy treats any time I have a chocolate craving! They are quick, simple to make, and you can customize them with any toppings you like. I keep this recipe on hand for last-minute gatherings, easy holiday baking, or just any time I need a midnight snack. They're the best!
Equipment
- Medium skillet
- loaf pan
- Parchment paper
- Small microwave-safe bowl
Ingredients
- 45 grams unsalted butter (3 Tablespoons)
- 180 grams mini marshmallows plus more for mixing in (3 ½ cups)
- Pinch of Kosher salt
- 1 teaspoon pure vanilla extract
- 90 grams puffed rice cereal like Rice Krispies (3 ½ cups)
- 100 grams semi-sweet chocolate chips (½ cup)
- 1 teaspoon avocado oil, coconut oil, or unsalted butter
- Flaky salt or sprinkles for serving, optional
Instructions
- Grease a loaf pan with unsalted butter or baking spray. Line the pan with parchment paper and set it aside for later.
- Then, melt the butter over medium-low heat. Let it gently simmer, swirling the pan often, until the butter smells nutty and there are small brown bits on the bottom of the pan, about 5 minutes.
- Add the mini marshmallows to the brown butter. Stir the marshmallows constantly until they're melted and well-combined with the butter. Stir in the salt and vanilla extract. Remove the pan from the heat and add the puffed rice cereal and another handful of marshmallows, if desired. Stir until everything is well-combined.
- Using a greased rubber spatula, gently press the mixture evenly into the prepared loaf pan. Don't compact the mixture too much, or the bars will be dense!
- Next, combine the semi-sweet chocolate chips and oil or butter in a small microwave-safe bowl. Melt the chocolate chips in 30-second bursts, stirring between each burst, just until the chocolate is melted.
- Use a rubber spatula to evenly spread the melted chocolate over the rice crispy treats. Top with flaky salt or sprinkles, if using.
- Then, let the bars set at room temperature or in the fridge for 30 minutes, or until the chocolate is set. Use the parchment paper to remove the treats from the pan. Slice into 6 bars and enjoy!
Notes
When it comes to small-batch baking, I always recommend using a scale to measure the ingredients. If you don't have a scale, make sure to measure the ingredients carefully for the best results.
If you don't want to brown the butter, you can just melt it.
Don't cook the marshmallows over high heat. You just want to cook them just until they're melted. If they overcook, your cereal treats will end up hard instead of chewy.
My loaf pan is 3.5''x7.5'' but a 4.5''x8.5'' or 5''x9'' pan will work too. The bars will just be thinner.
Feel free to use dark or milk chocolate instead.
You can top the bars with anything you like! Sprinkles, freeze-dried fruit, cacao nibs, candies, etc.
Nutrition
Serving: 1barCalories: 311kcalCarbohydrates: 46gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 17mgSodium: 299mgPotassium: 118mgFiber: 1gSugar: 25gVitamin C: 9mgCalcium: 14mgIron: 6mg
Tried this recipe?Let us know how it was!