Chocolate Rice Krispies Squares
Indulge in the ultimate no-bake treat with these irresistible Chocolate Rice Krispies Squares! Combining the nostalgic crunch of Rice Krispies cereal with gooey marshmallow goodness, these easy-to-make bars are finished with a luscious layer of melted semisweet chocolate for a decadent twist. With just six simple ingredients and a quick prep time of 10 minutes, this crowd-pleasing dessert is perfect for parties, lunchbox snacks, or anytime sweet cravings strike. The hint of vanilla and touch of salt balance the sweetness, making every bite unforgettable. Whip up a batch of these chocolate-topped delights and enjoy a recipe that’s as easy to make as it is impossible to resist!
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 10 cups Mini marshmallows
- 6 cups Rice Krispies cereal
- 1.5 cups Semisweet chocolate chips
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Prepare a 9x13-inch baking dish by greasing it lightly with butter or non-stick spray, or lining it with parchment paper for easy removal.
In a large pot over low heat, melt the unsalted butter completely. Stir frequently to prevent browning.
Once the butter is melted, add the mini marshmallows to the pot. Continue to cook over low heat, stirring constantly, until the marshmallows are fully melted and smooth.
Remove the pot from heat and quickly stir in the vanilla extract and salt until well combined.
Add the Rice Krispies cereal to the pot, and gently fold the mixture until the cereal is evenly coated with the marshmallow mixture.
Transfer the mixture to the prepared baking dish and use a buttered spatula or wax paper to press it into an even layer. Be careful not to press too hard, as this can make the squares overly dense.
In a microwave-safe bowl, melt the semisweet chocolate chips in 20-30 second intervals, stirring in between each interval, until smooth and fully melted. Be careful not to overheat the chocolate.
Spread the melted chocolate evenly over the top of the Rice Krispies mixture in the baking dish using a spatula or the back of a spoon.
Let the chocolate-topped Rice Krispies cool at room temperature for about 30 minutes, or until the chocolate sets. For faster cooling, place the dish in the refrigerator for 10-15 minutes.
Once fully set, cut the mixture into 16 squares using a sharp knife. Serve and enjoy!
Nutrition Facts
Calories |
4653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.6 g | 216% | |
| Saturated Fat | 102.1 g | 510% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1953 mg | 85% | |
| Total Carbohydrate | 797.8 g | 290% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 527.8 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 263 mg | 20% | |
| Iron | 50.9 mg | 283% | |
| Potassium | 1385 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
