Classic Rice Krispies Treats made for a party — in a 9×13″ pan! These rice krispies are extra tall with just the right amount of gooey marshmallow. Half is covered with a layer of chocolate — for all those chocolate lovers! The other half is kept plain — so guests can choose what they like best. To keep it festive, a generous amount of sprinkles are added on top. A sweet treat and popular dessert made extra special.

this recipe

What are Party Rice Krispies Treats?

Everyone loves classic Rice Krispies Treats. And sometimes, you want to make enough for a party! This easy recipe fills an entire 9×13″ pan with Rice Krispies. To make them party-worthy, I’ve made a few adjustments:

• Tall + Thick. These are larger than the average Rice Krispies, just like at a specialty bakery. The height and thickness make them extra special.
• Half Chocolate + Half Regular. Half is covered with a layer of chocolate. Half is kept regular. The perfect combination to satisfy everyone at a party or potluck! The chocolate-dipped side will satisfy all your chocolate cravings. The regular side is nice, too — because who doesn’t love a classic Rice Krispie treat?
• Lots of sprinkles! For a party, sprinkles add so much festive fun. They add color and crunch.
• Extra Gooey. The ratio of marshmallows to crispy rice cereal makes it extra gooey. Also, about 20% of the mini marshmallows are not melted down at the beginning of the cooking process. They are added later to ensure gooey pockets of marshmallow are studded throughout.

This easy recipe makes enough to feed a lot of people. Good for parties and potlucks. A sweet treat that can be enjoyed as a dessert or snack. Enjoy!

Ingredients

• Rice Krispies Cereal. Puffed crispy rice cereal, preferably Kellogg’s brand.
• Mini Marshmallows. You will need an entire bag of mini marshmallows (400 grams, 14 oz). I recommend mini marshmallows vs regular-sized ones — they melt faster and more evenly. It’s also easier to add mini marshmallows at the end for little chunks of marshmallow goodness.
• Unsalted Butter. Helps the marshmallows melt without burning.
• Bittersweet Chocolate Chips. Bittersweet or semi-sweet chocolate chips are preferred. Even dark chocolate tastes great. The slightly bitter, deeper flavor of bittersweet chocolate adds a nice balance to the otherwise sweet treat. If you like sweeter, swap with milk chocolate or white chocolate.
• Sprinkles. Adds color and crunch. And fun!
• Flaky sea salt. Balances the sweetness of the marshmallows. Enhances the flavor of chocolate.
• Vanilla Extract. *Optional.* A splash of vanilla for more flavor.

How to make Rice Krispies with Chocolate

1. Prep pan. Line a 9×13 pan with parchment paper or wax paper. Make sure the parchment paper comes up the long sides of the pan to form a lip. Clip the sides with binder clips so the parchment paper doesn’t move.
2. Make marshmallow mixture. In a large stock pot, melt unsalted butter over medium heat. When the butter is completely melted, add 80% of the mini marshmallows and the vanilla, if using. (Reserve 20% of the mini marshmallows to add later.) Stir into the butter as it melts slowly, about 2-3 minutes.
3. Add puffed rice cereal. When the marshmallows are melted into one large gooey mass, turn off the heat. Add the crispy rice cereal. Stir gently with a spatula until well combined, about 1-2 minutes. Fold the mixture gently so the marshmallow mixture is evenly dispersed.
4. Add reserved mini marshmallows. Add the reserved marshmallows and mix gently. The residual heat will melt the reserved marshmallows into gooey chunks. Immediately transfer to the prepared pan. Press gently into the pan with a spatula. Do not press too hard!
5. Add chocolate. Add chocolate chips to a small, heat-proof bowl. Microwave for 60 seconds, then 30-second bursts until the chocolate has melted. Stir with a spoon until smooth. (If you don’t have a microwave, use a double boiler to melt the chocolate chips.) Add the melted chocolate to the rice krispies. Spread in an even layer over half of the pan, making sure to reach the corners.
6. Add sprinkles and flaky sea salt. Immediately add the sprinkles. Add the flaky sea salt, too. Spread evenly all over.
7. Chill. Transfer to the fridge for 20-30 minutes to chill. The chocolate will become firm. (Do not leave in the fridge for too long or the marshmallow will harden, too!). Or, leave at room temperature for 1-2 hrs.
8. Serve. Remove the binder clips. Grab the edges of the parchment paper and remove from the pan. Using a bread knife (or serrated knife) cut into 32 squares. Enjoy!

PRO Tips

• Press gently into the pan. Do not press too hard! To keep the texture gooey and soft, be gentle .
• Microwave the chocolate in short bursts. Melt the chocolate chips in the microwave for 60 seconds, then short 30-second bursts. This ensures that the chocolate doesn’t burn.
• Work quickly. Once the heat is turned off, combine the crispy rice cereal with the marshmallow mixture quickly. As it cools, it will immediately start to harden.
• Soak the stock pot in water. The best way to remove the hardened marshmallow and cereal stuck to the pan is to soak in water. It will soften the hardened bits and make it easier to remove.

Helpful Kitchen Tools

• 9×13 pan. A large casserole pan that measures 9x13x2.
• Large stockpot. A large stockpot will make it easier to mix everything.
• Spatula. A silicone spatula works better than a wooden spoon. The marshmallow mixture will not stick to it.
• Parchment Paper + Binder Clips. For easy removal, line the pan with parchment paper or wax paper. Add binder clips to keep the paper in place. It has a tendency to move around when the rice krispie mixture is added to the pan.

Variations

• Brown the butter. For more nutty flavor and depth, brown the butter. To brown, cook butter for 5-6 minutes before adding the marshmallows. The water in the butter will evaporate and the milk solids will start to toast. When the butter smells nutty and the color is toffee brown, add the marshmallows. *Make sure the pot is lightly colored and not non-stick.*
• Add peanut butter. Peanut butter and chocolate make a classic flavor combination. For peanut butter rice krispies, add 2-3 Tbsp of creamy peanut butter to the marshmallow mixture.
• Make a smaller batch. Instead of a 9×13 pan, make a smaller batch using an 8×8 square tin. Simply halve the ingredients and follow the steps, as per usual.
• Double the chocolate. To add a layer of chocolate over the entire pan of Rice Krispies, double the chocolate chips.

FAQ

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