Chewy, crispy, rich, and super simple to make! These chocolate rice krispies are a hit with the whole family and are ready in under 20 minutes. Use Cocoa Krispies for a more mellow, malty chocolate flavor. Use Cocoa Pebbles for a richer chocolate flavor. You can also combine the two!
7cupschocolate Rice KrispiesCocoa Krispies or Cocoa Pebbles-- see notes above
1 ¼cupmini semisweet chocolate chipsDIVIDED
Instructions
Prepare a 8 x 13-inch baking pan with non-stick spray or butter.
Melt the butter in a non-stick Dutch oven or stockpot over low heat for 1-2 minutes, or until fully melted.
Add marshmallows to the butter and melt, stirring frequently with a slicone spatula, for 2-3 minutes or until smooth.
Remove the pan from heat. Add the cereal and stir in gently until combined. Sprinkle 1 cup of the chocolate chips onto the cereal mixture. Gently stir in until combined.
Pour the Rice Krispies mixture into a prepared baking dish. Gently press down with a silicone spatula. Sprinkle the Rice Krispies with the remaining ¼ cup chocolate chips. Serve the treats or cool them to room temperature before serving!
Notes
Leftovers keep covered in an airtight container in the refrigerator or at room temperature for 3-4 days. If stored in the refrigerator, bring to room temperature for 10-20 minutes before serving. This helps the treats soften up and get chewy.
To make this recipe gluten-free use Cocoa Pebbles. Cocoa Krispies are not gluten-free.