Decadent Chocolate Covered Rice Krispie Treats
Indulge in the ultimate treat with these Decadent Chocolate Covered Rice Krispie Treats, a luxurious twist on the classic childhood favorite. Featuring layers of gooey marshmallow-coated Rice Krispies cereal topped with a rich, glossy semi-sweet chocolate layer, these bars are elevated with a hint of vanilla and an optional sprinkle of flaky sea salt for a perfectly balanced flavor. With just 15 minutes of prep time and simple pantry staples like mini marshmallows, chocolate chips, and a touch of coconut oil for added silkiness, this recipe is as easy as it is irresistible. Perfect for parties, lunchbox treats, or a special dessert, these chocolate-drenched squares deliver a satisfying crunch and melt-in-your-mouth sweetness in every bite. Don't forget to let the chocolate layer set completely for those clean, professional-looking slices that are as visually stunning as they are delicious!
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 10 cups mini marshmallows
- 1 teaspoon vanilla extract
- 6 cups Rice Krispies cereal
- 2 cups semi-sweet chocolate chips
- 1 teaspoon coconut oil
- 0.5 teaspoon flaky sea salt (optional)
Instructions
Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment with non-stick spray or butter.
In a large pot, melt the butter over medium-low heat. Once melted, add the mini marshmallows and stir continuously until fully melted and smooth.
Remove the pot from heat and stir in the vanilla extract.
Gently fold in the Rice Krispies cereal, ensuring that it's evenly coated with the marshmallow mixture.
Quickly transfer the mixture into the prepared pan. Using a greased spatula or your hands (lightly coated with butter), press the mixture down evenly into the pan.
Allow the Rice Krispie layer to cool at room temperature for about 15 minutes.
In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 20-second intervals, stirring after each session, until the chocolate is smooth and fully melted.
Pour the melted chocolate over the cooled Rice Krispie layer, spreading it evenly with an offset spatula.
Optional: Sprinkle the flaky sea salt over the chocolate layer while it's still wet.
Allow the chocolate to set completely at room temperature, or place the pan in the refrigerator for faster setting (approximately 30 minutes).
Once the chocolate is firm, use the parchment paper overhang to lift the entire block out of the pan. Slice into 16 squares or desired portion sizes with a sharp knife.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
4685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.1 g | 227% | |
| Saturated Fat | 110.4 g | 552% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2338 mg | 102% | |
| Total Carbohydrate | 808.6 g | 294% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 517.1 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 23 mg | 2% | |
| Iron | 47.0 mg | 261% | |
| Potassium | 185 mg | 4% | |
*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.
