The moment you walk into a cozy kitchen, the air filled with the glorious sweetness of melted marshmallows and chocolate, you know something special is about to happen. Hot Chocolate Rice Krispie Treats are like a warm hug in dessert form, bringing a playful twist to a classic favorite. Imagine thick, gooey marshmallows coating crispy cereal, with those little chocolatey notes popping up just when you need them. Just thinking about it gives me those nostalgic vibes of winter nights spent by the fire, wrapped in a blanket, and enjoying something sweet.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Hot Chocolate Rice Krispie Treats
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Hot Chocolate Rice Krispie Treats

Every bite of these treats is a delightful surprise, especially when you get an extra pocket of melted marshmallow or a burst of chocolate. It’s the kind of treat that can brighten up a chilly evening or steal the show at a holiday gathering. So, grab your ingredients, and let’s create something magical together!

Why You’ll Love This Recipe

Simple & Quick: You can whip these up in just about 20 minutes, making them an easy choice for last-minute treats.
Irresistible Flavor: The combination of marshmallows, buttery rice cereal, and chocolate creates a rich, creamy texture that’s tough to resist.
Eye-Catching Appeal: With their gooey marshmallow topping and chocolate chips, these treats are as fun to look at as they are to eat!
Flexible Serving: Perfect for snacking, dessert, or even breakfast if you’re feeling indulgent — they fit any occasion!
Diet-Friendly Options: Easily adaptable to gluten-free diets; just choose gluten-free Rice Krispies.

Ingredients You’ll Need

½ cup (113g) unsalted butter: This ingredient adds richness and helps the marshmallows melt smoothly. For a dairy-free version, you can substitute with coconut oil.
20 ounces mini marshmallows (divided): They provide that ooey-gooey goodness. You can use large marshmallows, but I recommend cutting them up for even melting.
2 packets hot cocoa mix (about 2.5 oz or 75g): This is the star that transforms regular Rice Krispie treats into Hot Chocolate Rice Krispie Treats. Use your favorite hot chocolate brand or homemade mix for a personal touch.
1 teaspoon vanilla extract: It enhances the flavor and adds a lovely aroma. Pure vanilla extract works best, but imitation can work in a pinch.
9 cups (240g) Rice Krispies cereal: Crispy and airy, this is the base of our treats. Make sure to use Rice Krispies for the classic texture.
¼ cup (36g) mini chocolate chips: These add little bursts of chocolatey goodness. Feel free to omit or substitute with dark chocolate if you prefer a richer flavor.

How to Make Hot Chocolate Rice Krispie Treats

Prepare the Pan: Start by lining a 9×13-inch baking pan with foil, then spray it lightly with nonstick cooking spray. This will ensure that your treats come out cleanly without sticking. Setting up your pan first makes the whole process smoother.

Melt the Butter: In a large saucepan over medium heat, add the butter and stir until it fully melts. As it melts, you’ll start to smell that inviting buttery aroma, creating excitement for what’s to come!

Add the Marshmallows: Once the butter is melted, add 15 ounces of mini marshmallows to the pan. Stir continuously until the marshmallows are completely melted and the mixture is smooth and creamy. This usually takes about 4-5 minutes.

Mix in Vanilla and Cocoa: Turn off the heat and quickly add the vanilla extract and cocoa mix. Stir well until the mix is fully incorporated and the delightful chocolatey scent fills the air. It’s a rich, sweet aroma that sets the tone for your treats.

Add Rice Krispies: Gently fold in the Rice Krispies cereal with a spatula, ensuring everything is well-coated. You want to work this in quickly to retain that crunchy texture. Using a gentle folding motion helps keep the crispiness intact.

Fold in Remaining Marshmallows: Now add the remaining 5 ounces of mini marshmallows and stir lightly. You want to keep these intact to create delicious pockets of melted marshmallows throughout your treats.

Press and Cool: Pour the mixture into your prepared pan and use your hands (sprayed with cooking spray) to press it down firmly and evenly. This step is crucial for the treats to hold their shape when cut. Once pressed, sprinkle the top with mini chocolate chips. Let them cool for at least 30 minutes.

Slice and Serve: Once cooled, lift the treats out of the pan using the foil edges. Slice into bars and enjoy! These are best enjoyed fresh, but they also keep well.

Storing & Reheating

To keep your Hot Chocolate Rice Krispie Treats fresh, store them in an airtight container at room temperature for up to one week. They maintain their best texture this way. If you’re looking to prolong their life, you can also freeze them for up to three months; just wrap them tightly in plastic wrap before placing them in a freezer-safe container. When you’re ready to enjoy, simply let them thaw at room temperature or pop them in the microwave for about 10-15 seconds to bring back that gooey goodness.

Chef’s Helpful Tips

Avoid over-melting the marshmallows; they should become just gooey enough to incorporate without losing all their fluffy structure.
If your treats seem too sticky, try using a little more cooking spray on your hands or spatula when pressing them down.
For even character, replace some Rice Krispies with crushed graham crackers for a s’mores-like flavor.
You can customize the flavor by playing with add-ins, such as crushed peppermint candies for a festive touch.
Make these special by drizzling some melted chocolate or white chocolate on top once cooled!

The beauty of Hot Chocolate Rice Krispie Treats lies in their simplicity and the sheer fun they bring. They’re not just a dessert; they’re a memory maker, a delightful reminder that sometimes, the simplest things can spark the brightest joy. I encourage you to play around with your favorite flavors or add-ins, making this treat uniquely yours. So gather your friends, enjoy a batch, and savor every gooey, crispy bite!

Recipe FAQs

Can I use alternative cereals?

Absolutely! While Rice Krispies give the classic texture, you can use any puffed cereal you enjoy, like Cocoa Krispies for a richer chocolate flavor or even gluten-free alternatives if needed.

How can I make these dairy-free?

For a dairy-free version of your Hot Chocolate Rice Krispie Treats, simply swap the unsalted butter with coconut oil or a dairy-free butter alternative, and ensure your mini marshmallows are dairy-free too.

What should I do if the mixture is too sticky?

If the mixture feels overly sticky, it likely means the marshmallows were over melted. To fix this, work quickly during folding, or you can add more Rice Krispies to help balance the stickiness while still achieving that treat-like texture.

Can I add toppings to these Rice Krispie Treats?

Definitely! Consider drizzling melted chocolate, sprinkling crushed nuts or sprinkles on top, or even adding crushed candies for a festive flair. This will not only add flavors but also make your treats visually stunning!

More Desserts & Appetizers Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Hot Chocolate Rice Krispie Treats

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Lina
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 16 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: American

Print Recipe

Description

These Hot Chocolate Rice Krispie Treats are a fun twist on a classic, featuring gooey marshmallows, rich chocolate, and crispy cereal. Quick and delightful!

Ingredients

Scale

½ cup (113g) unsalted butter
20 ounces mini marshmallows (divided)
2 packets hot cocoa mix (about 2.5 oz or 75g)
1 teaspoon vanilla extract
9 cups (240g) Rice Krispies cereal
¼ cup (36g) mini chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Prepare the pan by lining a 9×13-inch baking pan with foil and spraying it with cooking spray.
Melt the butter in a large saucepan over medium heat.
Add 15 ounces of mini marshmallows and stir until fully melted and creamy.
Mix in vanilla extract and hot cocoa mix until well combined.
Gently fold in Rice Krispies cereal until coated.
Add remaining mini marshmallows and stir lightly.
Press the mixture into the prepared pan and cool for at least 30 minutes before slicing.

Notes

For a dairy-free version, substitute unsalted butter with coconut oil.
Store in an airtight container at room temperature for up to a week.
You can freeze these treats for up to three months wrapped tightly.