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Home » Dessert Bars » Rice Krispies Treats with Chocolate Chips

Rice Krispies Treats with Chocolate Chips

Published: May 31, 2022 · Modified: Sep 7, 2022 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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These might be the best no-bake dessert bars! These Rice Krispie Treats with Chocolate Chips are delicious, nostalgic and full of chocolate chips and of course, marshmallows!

Sliced Rice Krispie Treats with Chocolate Chips on a white marble background with white parchment paper and chocolate chips and spread about.

These Rice Krispie Treats with Chocolate Chips take your favorite childhood sweets to the next level. These treats are packed full of gooey marshmallows and chocolate chips. They are one of the best all-time snacks! They are so easy to make with just a handful of ingredients, plus no baking required.

If you're a fellow rice krispie treat lover, you have to try my Salted Pistachio Brown Butter Rice Krispies Treats. They are the perfect balance of sweet and salty with lots of nutty flavor.

Sliced Rice Krispie Treats with Chocolate Chips on an upside down baking sheet with white parchment paper with scattered chocolate chips.

Why You'll Love this Recipe

  • This recipe is easy and straight forward
  • No baking required
  • Perfect ratio of cereal to marshmallows with tons of chocolate chips
  • Only 7 ingredients!
  • Can't get enough of how delicious these homemade rice krispies treats are

Ingredients

Rice Krispie Treats with Chocolate Chips Ingredients on a white marble background. Each ingredient is labeled with a white rectangle in all caps black text.
  • Rice Krispies cereal: What are rice krispies treats without rice krispies cereal?
  • Unsalted butter: the base for great rice krispie treats. I use unsalted butter so we can control the amount of salt used.
  • Mini marshmallows: melts faster and easier in the marshmallow base.
  • Large/Jumbo Marshmallows (Optional): cut up into ¼ for lots of marshmallow gooeyness in the treats. Can be replaced with mini marshmallows.
  • Flaky sea salt: just need a little to add an extra depth of flavor. Salt enhances sweetness!
  • Vanilla extract: Enhances the flavor of these rice krispies! Just make sure to use a pure vanilla extract and not an imitation.
  • Chocolate Chips: I used semi-sweet but you can use milk or dark as well. We add these at the very last minute once the rest of the ingredients have been combined and slightly cooled.

Step-by-Step Instructions

Side by side photos. Each photo has a black # in a white circle in the upper left corner. The left '1' shows parchment paper in a square baking sheet. The right '2' shows butter bubbling in a small dutch oven on the stove.
  1. Line a 8x8 pan with parchment paper.
  2. In a large pot or Dutch oven, melt butter over medium heat. Swirl the pan occasionally, this will ensure the butter is evenly cooked. As the butter melts, it will bubble and foam. The color will change from yellow to a toasty brown. When you smell a nutty aroma, turn the heat off. You should see little golden brown bits at the bottom if looks black either try straining them OR you may have to throw it away and start over.
Side by side photos. Each photo has a black # in a white circle in the upper left corner. The left '3' shows a marshmallow liquid mixture in a red dutch oven with a red silicone spatula. The right '4' shows rice krispies cereal tossed in the marshmallow mixture in a large steel bowl with a grey and black silicone spatula.
  1. Next, add in 10 ounces of mini marshmallows, vanilla extract and salt. And stir until marshmallows are fully melted.
  2. Pour marshmallow mixture into a large mixing bowl with the rice krispies cereal. Stir until marshmallow mixture is evenly distributed. Wait 5-10 minutes until its the mixture has cooled but can still be slightly warm to the touch. While waiting, chop large marshmallows into smaller piece until you have 1 cup roughly if you are using large marshmallow.
Side by side photos. Each photo has a black # in a white circle in the upper left corner. The left '5' shows a large steel bowl with rice krispies marshmallow mixture with cut up marshmallows and chocolate chips. The right '6' shows the mixture turned into the square baking dish with parchment paper
  1. Once rice krispies mixture has cooled down, add in marshmallow pieces and chocolate chips. Mix again until evenly distributed.
  2. Turn mix into prepared pan.
Side by side photos. Each photo has a black # in a white circle in the upper left corner. The left '7' shows the rice krispies and chocolate chips are flatted in a square baking pan linked with white parchment paper. The right '8' shows the rice krispies sliced and edges trimmed on a white marble background with a chef's knife off to the side
  1. Gently press butter wrapper or another piece of parchment paper into the rice krispies treat until you create an even layer in the prepared baking pan.
  2. Let cool at room temperature for at least an hour. Then, remove treats from pan and paper onto a cutting board. Cut into squares/rectangles and enjoy. (Optional: trim/cut the edges to cut the treats into clean squares/rectangles). Try one of the end pieces, add more salt on top if needed.

Expert Tips

  • Let your treats set!: As tempting as it might be to cut straight into these gooey treats. Wait at least 1 hour to let them cool and harden. This will ensure your treats are well set and make them MUCH easier to cut!
  • Don’t overcook the marshmallows: Once your marshmallows are mixed, turn off the heat. If you continue to cook the marshmallows they will get hard due to the sugar.
  • Don’t overmix!: Once you've added your cereal, make sure to mix it with the marshmallow until it's mixed but be careful of overmixing. Your treats can become dense from all the breaking down.
  • Don't add chocolate to the dutch oven/pot! I found even after waiting 10 minutes, if you add chocolate chips to the dutch oven or pot you cooked/melted the butter and marshmallows, it will still be hot enough to melt all your chocolate chips and turn it into a chocolatey mess.
3 Rice Krispies Treats with Chocolate Chips stacked on top of each other on a piece of brown parchment on a white marble surface.

Recipe FAQs

Why do you use 2 different marshmallow sizes in this recipe?

Mini marshmallow are the best for the marshmallow base BUT larger ones cut up help make the most amazing pockets of gooey when you add to the rice krispies base. However, you could of course just use one type. I would just recommend using normal or jumbo sized marshmallows and slicing them all up.

How should I store leftovers?

Store treats in an airtight container at room temperature for up to 2 days.

Do rice krispie treats need to be refrigerated?

Do NOT refrigerate rice krispie treats, as it can make the marshmallow very hard. Instead, store them in an airtight container at room temperature for best results.

Can you freeze rice krispie treats?

I do not advise freezing rice krispie treats. Fresh is best.

You Might Also Like

  • Close up of a whole Salted Pistachio Brown Butter Rice Krispies Treat with multiple Salted Pistachio Brown Butter Rice Krispies Treats in the background and some on an antique potato grater with crushed pistachios surrounding them
    Salted Pistachio Brown Butter Rice Krispies Treats

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.

Sliced Rice Krispie Treats with Chocolate Chips on a white marble background with white parchment paper and chocolate chips and spread about.

Rice Krispies Treats with Chocolate Chips

Mara
Classic Rice Krispie Treats get a delicious makeover with chocolate chips! It's the gooey and buttery marshmallow bar that you love, but this time it is studded with chocolate chips and soft unmelted marshmallow pieces, making it the ultimate treat.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Resting/Cooling Time 1 hr 10 mins
Total Time 1 hr 30 mins
Course Dessert, Snack
Cuisine American
Servings 12 people
Calories 264 kcal

Ingredients
  

  • 1 stick unsalted butter
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon sea salt
  • 4 cups rice krispies cereal
  • 10 ounces mini marshmallows
  • 1 cup chocolate chips
  • 1 cup marshmallows can be replaced with mini marshmallows

Instructions
 

  • Line a 8x8 pan with parchment paper.
  • In a large pot or Dutch oven, melt butter over medium heat. Swirl the pan occasionally, this will ensure the butter is evenly cooked. As the butter melts, it will bubble and foam. The color will change from yellow to a toasty brown. When you smell a nutty aroma, turn the heat off. You should see little golden brown bits at the bottom if looks black either try straining them OR you may have to throw it away and start over.
  • Next, add in 10 ounces of mini marshmallows, vanilla extract and salt. And stir until marshmallows are fully melted.
  • Pour marshmallow mixture into a large mixing bowl with the rice krispies cereal. Stir until marshmallow mixture is evenly distributed. Wait 5-10 minutes until its the mixture has cooled but can still be slightly warm to the touch. While waiting, chop large marshmallows into smaller piece until you have 1 cup roughly if you are using large marshmallow.
  • Once rice krispies mixture has cooled down, add in marshmallow pieces and chocolate chips. Mix again until evenly distributed.
  • Turn mix into prepared pan.
  • Gently press butter wrapper or another piece of parchment paper ontop the top of the rice krispies treat until you create an even layer in the prepared baking pan.
  • Let cool at room temperature for at least an hour. Then, remove treats from pan and paper onto a cutting board. Cut into squares/rectangles and enjoy. (Optional: trim/cut the edges to cut the treats into clean squares/rectangles). Try one of the trimmed pieces, add more salt on top if needed.

Notes

Don't add chocolate to the dutch oven/pot! I found even after waiting 10 minutes, if you add chocolate chips to the dutch oven or pot you cooked/melted the butter and marshmallows, it will still be hot enough to melt all your chocolate chips and turn it into a chocolatey mess.
Let your treats set!: As tempting as it might be to cut straight into these gooey treats. Wait at least 1 hour to let them cool and harden. This will ensure your treats are well set and make them MUCH easier to cut!
Why do you use 2 different marshmallow sizes in this recipe? Mini marshmallow are the best for the marshmallow base BUT larger ones cut up help make the most amazing pockets of gooey when you add to the rice krispies base. However, you could of course just use one type. I would just recommend using normal or jumbo sized marshmallows and slicing them all up.
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Calories: 264kcal | Carbohydrates: 41g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 103mg | Potassium: 16mg | Fiber: 1g | Sugar: 26g | Vitamin A: 856IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 3mg
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Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

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