These chocolate dipped rice crispie treats are a fun spin on the classic, nostalgic treat. Made with a splash of vanilla and brown butter, this easy no bake recipe is arguably more delicious than the original and will please adults and kids alike!
Who doesn't love a rice krispie treat? They're everyone's favorite childhood dessert! They're gooey, chewy, and crunchy all at the same time. These chocolate dipped rice crispie treats are all of those things and then dunked in melted chocolate. The chocolate makes them extra rich and decadent!
Not only are these dipped in chocolate, but they're made with brown butter, vanilla, and a pinch of salt too. All of these ingredients come together to make an extra special, slightly more sophisticated version of the beloved treat.
With only a handful of pantry staple ingredients and no baking required, you can whip up at batch in no time! Customize them with your favorite sprinkles (I decorated mine for Halloween) and they're ready to serve at holiday parties, picnics, birthday parties, and more.
If you love no bake desserts, try strawberry mousse, no bake Oreo pie, and strawberry icebox cake next.
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Ingredient Notes
Here are some notes about the ingredients used. For the quantities and full instructions, see the recipe card below.
- Butter- Unsalted butter works best in this recipe. If you only have salted butter, you can go ahead and use it. Just leave out the extra salt in the recipe! We're going to be browning the butter here to take gives these treats extra special. The butter is melted and cooked down until the milk solids in it separate, get toasted, and take on an amazing rich, nutty flavor.
- Mini marshmallows- Fresh marshmallows melt more easily, so make sure yours aren't dried out. Old marshmallows will make your treats dry.
- Vanilla- A splash of vanilla extract adds even more flavor to these treats! Use pure vanilla extract or vanilla bean paste.
- Salt- A pinch of salt helps to offset the sweetness of the marshmallows. Make sure it's finely ground so there isn't a grainy texture.
- Rice crispie cereal- Name brand Rice Krispies or an off-brand puffed rice cereal both work great for crunch and structure. You can also use Cocoa Krispies or any other variation. Use the leftovers to make this chocolate crunch cake.
- Chocolate- You can use any kind of chocolate here, but I did half semi-sweet chocolate chips and half chopped white chocolate. Milk and dark chocolate are also great options, and you can also use candy melts. The chocolate in this recipe is melted, not tempered.
- Sprinkles- I opted for Halloween themed sprinkles, but you can use whatever kind you like for any occasion!
Substitutions
- Mini marshmallows: Use regular sized marshmallows if you don't have mini ones. They will take a bit longer to melt. You can also use fruit-flavored rainbow marshmallows like the ones in these peanut butter marshmallow squares.
Helpful Equipment and Tools
- You'll need a large pot or dutch oven to brown the butter and melt the marshmallows in.
- A 9x9" square baking pan is needed to press the rice krispie treats into. You can use an 8x8" pan too, but your treats will be thicker. Line it with parchment or wax paper so the marshmallow doesn't stick.
Step by Step Instructions
Before you start, grease a square baking pan with baking spray or line with parchment paper and set aside.
STEP 1: The first step is browning the butter. In a large pot over medium heat, melt the butter, swirling occasionally so it cooks evenly. Let it simmer and foam; don't let it boil!
STEP 2: After 5-10 minutes, the white foam (milk solids) will fall to the bottom of the pot. The color of the butter will turn from yellow to golden, the milk solids will turn brown, and the butter will smell deliciously nutty. As soon as you see the brown bits, take the pot off the heat and turn the heat down to low.
STEP 3: Next, add the marshmallows, vanilla extract, and salt to the pot. Place it back on the heat and mix with a wooden spoon until the marshmallows melt completely.
STEP 4: Gently fold in the rice crispie cereal with a rubber spatula until it is completely coated in the melted marshmallow.
STEP 5: Transfer the mixture to your prepared pan and press it into an even layer with a rubber spatula, offset spatula, or hands. Let set at room temperature for at least 1 hour.
Once they're cool, remove your treats from the pan. Grease a sharp knife with vegetable oil and cut into 16 pieces.
STEP 6: Melt the semi-sweet chocolate chips and white chocolate in separate bowls one at a time. I like to do this by microwaving each for 1 minute, stirring every 15 seconds so the chocolate doesn’t burn.
STEP 7: Dip half of the treats into the semi-sweet chocolate and half into the white chocolate. Place the bars on a lined baking tray or plate and add whatever sprinkles or garnishes you like. Allow the chocolate to harden for 10 minutes or so and they're ready to serve!
Expert Baking Tips
- Don't look away! Please don't step away while the butter is browning. Once the milk solids start to toast, they can go from brown to burnt in a second. Take the butter off the heat as soon as it starts smelling nutty.
- Melt the marshmallows on low heat. If your heat is too high, you might burn the marshmallows!
- Grease your knife. Before you cut the treats into squares, carefully grease your knife with a little vegetable oil so it doesn't stick to the marshmallows. I like to pour a little on a paper towel and then rub it on the knife.
Additions and Variations
- Peanut butter: Stir creamy or crunchy peanut butter in with the melty marshmallow to give your treats a rich, nutty flavor.
- Nuts: Fold in chopped almonds, peanuts, walnuts, or pecans for a crunchy texture.
- Dried fruit: Add diced dried fruits like raisins, cranberries, or chopped apricots for a sweet and chewy element.
- Coconut flakes: Mix in shredded coconut for a tropical touch.
- Crushed cookies: Fold in crushed cookies (like Oreos or Biscoff cookies) to add a cookie crunch to the treats. You can try other mix-ins too like crushed pretzels, toffee, and cornflakes.
- Caramel: Drizzle caramel sauce on top or mix it into the melted marshmallow for a sweetness and gooeyness.
- Spices: Add a pinch of cinnamon or nutmeg for extra warmth.
I haven't tested these variation ideas, so let me know how it goes in the comments below if you try one!
Storage and Freezing
Store the rice crispie treats in an airtight container at room temperature. Place sheets of wax paper between each layer so the bars don't stick together. They'll stay fresh for up to 1 week.
Freezing
Freeze in an airtight container with wax paper sheets between each treat for up to 3 months. When you're ready to eat, just let them thaw on the counter for an hour or 2 until soft again.
Frequently Asked Questions
Yes! Make sure to use gluten free certified marshmallows and cereal.
Old stale marshmallows don't melt down as well and can make the treats hard. Check the expiration date on yours before using.
If your chocolate is still wet after 10 minutes, set the treats in the refrigerator. Remove once the chocolate has hardened.
More Brownies and Bars to Try
📖 Recipe
Chocolate Dipped Rice Crispie Treats
Equipment
Ingredients
- 142 grams unsalted butter
- 453 grams mini marshmallows 1 large bag
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 150 grams rice crispie cereal
- 113 grams semi-sweet chocolate chips
- 113 grams white chocolate
- 28 grams sprinkles
Instructions
- Grease a 9x9" baking pan or line it with parchment paper. Set aside.
- In a large pot over medium heat, melt the butter. Swirl occasionally so it cooks evenly. Let it simmer and foam, not come to a boil.142 grams unsalted butter
- After 5-10 minutes, the butter will turn from yellow to golden with brown bits on the bottom of the pot. As soon as the brown bits form and the butter smells nutty, take the pot off the heat. Turn the heat down to low.
- Add marshmallows, vanilla, and salt to the pot. Place back on the heat and mix with a wooden spoon until the marshmallows are completely melted.453 grams mini marshmallows, 1 teaspoon vanilla extract, ½ teaspoon salt
- Pour in the rice crispie cereal and gently fold with a rubber spatula until it is coated in melted marshmallow.150 grams rice crispie cereal
- Transfer the mixture to the prepared pan, pressing it into an even layer with a rubber spatula or offset spatula. Let set at room temperature for at least 1 hour. Once cool, remove from the pan and cut into 16 pieces with a sharp knife greased with oil.
- Melt the semi-sweet and white chocolate in separate bowls one at a time. Microwave for 1 minute, stirring every 15 seconds so the chocolate doesn’t burn.113 grams semi-sweet chocolate chips, 113 grams white chocolate
- Dip half of the rice crispie treats into the semi-sweet chocolate and half into the white chocolate. Place on a lined baking tray or plate, add festive sprinkles, and allow the chocolate to cool and harden for 10 minutes. Enjoy!28 grams sprinkles
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