Chocolate Rice Krispies

5 from 2 votes

Delicious and simple Rice Krispie Treats elevated with brown butter, chocolate chips, and cocoa powder! You're going to love this fun twist on the classic recipe with just enough chocolate to enhance the flavor without overpowering that traditional Rice Krispie taste we all know and love.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: bars

Calories: 200kcal

Author: Rachel Kochlin

Equipment

Ingredients

½ cup salted butter (8 tablespoons)
16 ounces mini marshmallows
1 cup semi-sweet chocolate chips (can substitute dark or milk chocoalte)
⅓ cup unsweetened cocoa powder
6 cups rice krispies cereal (or cocoa krispies)
flakey sea salt for garnish, optional

Instructions

Grease a 9x13-inch baking dish, then line with parchment paper.
Note: The oil helps the parchment hold tight to the dish. I like to use the parchment paper to lift the rice krispies from the baking dish for easier slicing. Alternatively, grease the baking dish and skip the parchment paper.
In a large pot, melt the butter over medium-low heat. Continue heating the butter, stirring frequently. As the butter cooks, it will start to bubble and foam. Continue cooking and stirring until the butter turns golden brown with little browned bits on the bottom of the pot, about 7-10 minutes.
Turn the heat down to low and mix in 12 ounces of marshmallows (all the marshmallows but 2 cups), ¾ cup chocolate chips, and cocoa powder until everything is melted.
Remove the heat and fold in the rice krispies and the remaining marshmallows and chocolate chips.
Transfer to the prepared baking dish and use a spatula or greased hands to firmly press down into an even layer. Sprinkle with flakey sea salt, if desired.
Cover and let sit for 30-60 minutes before cutting into squares. Use the parchment paper to lift the rice krispies from the baking dish onto a cutting board then slice.

Nutrition