Chocolate Dipped Rice Crispie Treats
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!
Equipment
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
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
Video
Notes
Keep an eye on the butter as it browns. It can burn quickly!
Grease your kitchen knife with oil before slicing the treats so it doesn't stick.
Storage: Store in an airtight container at room temperature with sheets wax paper between each layer. They last for up to 1 week.
Freezing: Freeze in an airtight container with wax paper sheets between each treat for up to 3 months. Let thaw on the counter for an hour until soft again.
Nutrition
Serving: 16treatsCalories: 240.7kcalCarbohydrates: 32.6gProtein: 1.4gFat: 12.3gSaturated Fat: 7.6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3.3gTrans Fat: 0.3gCholesterol: 21mgSodium: 103.4mgPotassium: 64.2mgFiber: 0.6gSugar: 24.7gVitamin A: 227.4IUVitamin C: 0.04mgCalcium: 21.5mgIron: 0.5mg
Tried this recipe?Let us know how it was!