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How To Make Rice Krispies Treats with Chocolate

Rice Krispie Treats with Chocolate are a fun twist on the classic rice krispie treat, made with gooey marshmallows, Rice Krispies cereal, and a thick layer of melted chocolate. Topped with a colorful drizzle of candy melts and sprinkles, these easy no-bake bars are perfect for parties, gifts, or satisfying your sweet tooth.

Rice Krispie Treats with pink melted chocolate layer topped with sprinkles.

These were gone in minutes! I’m already planning to make another batch for the next birthday party.

- Kandice L.

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Ingredients
Instructions
Top Tip
Equipment
Storage
FAQ
Related
Recipe
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Bailey pouring a green smoothie into a glass in her white kitchen.

Bailey's Thoughts ...

These crispy treats are everything you love about the classic Rice Krispie treat, but dressed up in a smooth, snappy coating of melted chocolate. The base is soft, chewy, buttery, and just marshmallowy enough to hold together, but the real star is that bold pink shell (thank you, candy melts) with a little drizzle and a rain of sprinkles. The process is simple: stovetop melt, quick stir, press into molds, chill, and coat in chocolate.

For easy removal from the molds, don’t skip the nonstick cooking spray, I speak from experience. Also, press the cereal mixture in really firmly or you’ll end up with loose, crumbly treats. If your melted chocolate feels thick, add a bit of coconut oil to thin it (but truly, never water). And when it comes to decorating? A piping bag is your friend for those clean drizzle lines.

-Bailey

P.S. If you love this, you should absolutely try my Gourmet Rice Krispie Treats. They've got that same chewy energy, but with a classic bar shape.

Ingredients

Nonstick cooking spray: Any standard cooking spray works to prevent sticking in bowls, spatulas, and molds.

Rice Krispies cereal: Kellogg’s is classic, but any crispy rice cereal works. Try Cocoa Krispies for a chocolate version or Fruity Pebbles for a colorful, fruity twist.

Sprinkles: Look for colorful jimmies or nonpareils—avoid sanding sugar, which can melt into the mixture.

Fresh marshmallows: Buy a fresh, unopened bag for smooth, even melting.

Unsalted butter: Adds richness and helps bind the marshmallow mixture.

Candy melts: Wilton, Sweet Tooth Fairy, or Ghirardelli brands melt smoothly and create a firm, glossy coating.

Coconut oil: Optional, but a teaspoon or two can thin melted chocolate if needed—choose refined for a neutral taste.

See recipe card for quantities.

Instructions

Step 1 - Rice Krispie Treats with Chocolate. Add the rice krispies and sprinkles to large mixing bowl.

Step 1: Prepare the cereal mixture. Spray a large mixing bowl with nonstick cooking spray, then add the Rice Krispies cereal and sprinkles if using.

Step 2 - Rice Krispie Treats with Chocolate. Melt marshmallows and butter in medium pot.

Step 2: Melt the marshmallows and butter. In a large pot over medium-low heat, melt the butter and marshmallows together, stirring constantly until smooth. Remove from heat.

Step 3 - Rice Krispie Treats with Chocolate. Add melted marshmallow mixture to the measured Rice Krispies.

Step 3: Combine cereal and marshmallow mixture. Pour the melted marshmallow mixture over the cereal and stir quickly with a greased spatula until everything is evenly coated.

Step 4 - Rice Krispie Treats with Chocolate. Press mixture tightly into silicone molds.

Step 4: Press into molds. Firmly press the cereal mixture into silicone molds, packing tightly to the top with a smooth, even layer. Refrigerate until set.

Step 5 - Rice Krispie Treats with Chocolate. Fill mold with melted chocolate and place Rice Krispie on top.

Step 5: Melt ¾ of the candy melts according to package directions, then pour a layer into the clean molds. Press the chilled Rice Krispie treats back on top and let the chocolate set at room temperature.

Step 6 - Rice Krispie Treats with Chocolate. Pipe thin lines of melted chocolate and add sprinkles.

Step 6: Drizzle and decorate. Melt the remaining candy melts in a piping or zip-top bag, then drizzle over the tops of the treats. Immediately add sprinkles before the drizzle hardens.

Top Tip

Lightly coat your hands with nonstick spray before pressing the cereal mixture to avoid sticky fingers and uneven layers.

Equipment

Silicone Molds: These are the exact molds that I used. No molds? Make my Gourmet Rice Krispie Treats instead. They are pressed into a parchment-lined baking dish and sliced into squares.

Piping Bag or Zip-Top Bag: Makes drizzling the candy melts easy and controlled. A spoon works, but it’s messier and less precise.

Treat Bags: Optional, but great for packaging individual treats for parties, gifts, or storage.

Some of the products linked here are affiliate links, which means I earn a small commission at no extra cost to you. But I only share tools I personally use and love!

Storage

Let treats dry completely, then store at room temperature for up to 5 days. I like to package them in individual treat bags, or wrap in plastic wrap to keep them fresh. Refrigerating or freezing is not recommended—both can ruin the texture.

I love how The Pink Crumb wraps hers. See her packaging inspo here.

FAQ

How do I keep the marshmallow mixture from sticking to everything?

Lightly coat your hands, spatula, and bowl with nonstick cooking spray before handling the sticky mixture.

What’s the best way to thin candy melts if they’re too thick?

Stir in a small amount of coconut oil—never water—to smooth out the consistency.

Why did my Rice Krispie treats turn out hard?

Overheating the marshmallows can make the mixture stiff and hard to stir. Always melt over medium-low heat and remove from heat as soon as the marshmallows are smooth.

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