Party Rice Krispies Treats with Chocolate + Sprinkles Recipe

one rice krispie treat covered with a layer of chocolate with the rest of the pan nearby

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Party Rice Krispies Treats with Chocolate + Sprinkles Recipe

Classic Rice Krispies Treats made for a party -- in a 9x13" 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.

Prep Time5

Cook Time10

Course: Dessert, Snack

Cuisine: American

Keyword: Chocolate, Marshmallows, Rice Krispies, Sprinkles, Treats

Servings: squares

Calories: 115kcal

Author: Lis Lam

Equipment

Large stock pot
Silicone or Rubber Spatula
9x13x2 inch pan
small bowl
parchment paper or wax paper
binder clips *optional

Ingredients

1/4 cup butter
400 grams (14 ounces) mini marshmallows *1 large bag
1 Tbsp vanilla
9 cups (225 grams) puffed crispy rice cereal *Kellogg's brand preferred
1 cup (200 grams, 7 ounces) bittersweet chocolate chips
1 Tbsp sprinkles
flaky sea salt *Maldon flaky sea salt recommended

Instructions

Prep pan. Line a 9x13 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.
Make marshmallow mixture. In a large stock pot, melt 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.
Add crispy 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.
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!
Melt 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 chocolate layer. Add the chocolate to the rice krispies. Spread evenly over half of the pan, in one layer, making sure to reach the corners.
Add sprinkles and flaky sea salt. Immediately add the sprinkles. Add the flaky sea salt, too. Spread evenly all over.
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.
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!
*Leftovers can be stored at room temperature in an airtight container for 3-4 days.

Video

Notes

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. Add 2-3 Tbsp of creamy peanut butter to the marshmallow mixture.

Make a smaller batch. Instead of a 9x13 pan, make a smaller batch using an 8x8 square tin. Simply halve the ingredients and follow the steps, as per usual.

Double the chocolate. To add chocolate over the entire pan, double the chocolate chips.

Nutrition