Crunchy rice cereal meets pillowy marshmallow and pockets of chocolate in a treat that’s nostalgic, shareable, and shockingly easy to make. These Chewy Chocolate Chip Rice Crispy Treats hit the sweet spot between gooey and structured.
They take less than 20 minutes active time but deliver big on texture and comfort. Perfect for lunchboxes, bake sales, or a quick dessert when friends drop by.
Follow the steps below for reliably chewy bars with glossy marshmallow binding and scattered mini chocolate chips that soften without disappearing.
Why You’ll Love This Chewy Chocolate Chip Rice Crispy Treats
– Fast to make with pantry-staple ingredients.
– Chewy, not hard — ideal for all ages.
– Mini chips create chocolate pockets without melting completely.
– No baking required.
– Easy to customize for allergies or flavor swaps.
– Great for parties, lunchboxes, and last-minute dessert needs.
These Chewy Chocolate Chip Rice Crispy Treats combine sticky melted marshmallow and butter with crisp rice cereal, yielding a pillowy interior and a slightly firm, sliceable exterior. The mini semi‑sweet chips add bursts of chocolate that either soften into ribbons or stay intact depending on when you fold them in, giving you control over texture.
"Absolute crowd-pleaser. I made these for a school bake sale and they were gone in an hour — chewy, chocolatey, and perfectly balanced." — 5-star reader review
Key Ingredients for Chewy Chocolate Chip Rice Crispy Treats
Unsalted butter (1/2 cup, cut into chunks): Butter regulates the marshmallow’s gloss and chew. Use real unsalted butter for predictable flavor and a clean, sweet backdrop; salted butter can make the treats noticeably saltier. If you substitute margarine, expect a softer set and less rich flavor, so choose high-fat butter for best texture.
Mini marshmallows, divided (10 cups): Marshmallows are the binder — they melt into a glossy, sticky matrix that holds the cereal together. Using mini marshmallows speeds melting and produces a more even coating than large marshmallows. If you try homemade marshmallow or marshmallow creme, adjust melting time; lower sugar content in substitutes can lead to a softer final texture.
Rice cereal (8 cups; GF if needed): The cereal provides the structure and crispness. Choose a classic puffed rice cereal for the right ratio of air to crunch. Using a less crisp cereal (like a puffed wheat or very flaky cereal) will change the chew and may make bars denser or soggier.
Mini semi‑sweet chocolate chips (1 cup): Mini chips are sized to disperse chocolate pockets evenly and to melt slightly if you want ribbons of chocolate. Regular-size chips can make the bars uneven and create large pockets of melted chocolate that change the bar’s set. To make them dairy-free, substitute vegan chips but test melt behavior before mixing.
Full Ingredient List for Chewy Chocolate Chip Rice Crispy Treats
– 1/2 cup unsalted butter, cut into chunks
– 10 cups mini marshmallows, divided
– 8 cups rice cereal (GF if needed)
– 1 cup mini semi-sweet chocolate chips
– 1 pinch kosher salt
Step-by-Step Instructions for Chewy Chocolate Chip Rice Crispy Treats
Step 1: Prepare the pan
Spray a 9×13-inch baking dish with nonstick cooking spray. Line the pan with parchment paper, leaving an overhang on two sides so you can lift the finished bars out easily. Spray the parchment lightly to prevent sticking when you press the mixture into the pan.
Pro Tip: The parchment should sit flat with a small overhang; the pan will look evenly coated and you shouldn’t see bare metal glinting through.
Step 2: Melt the base
Place a large Dutch oven or heavy-bottomed pot over medium-low heat. Add the butter, a pinch of kosher salt, and 8 cups of the mini marshmallows. Stir frequently with a heatproof spatula until the butter is fully incorporated and the marshmallows have melted into a glossy, homogenous mixture. Keep the heat steady — too high and the marshmallows can scorch or turn grainy.
Pro Tip: The mixture should be smooth and shiny, without streaks — it will smell sweet with a faint buttery note and should ribbon slightly when stirred.
Step 3: Combine
Remove the pot from the heat immediately. Pour in the rice cereal and fold gently with a greased spatula until every piece is coated in the marshmallow mixture. Work quickly but gently to avoid crushing the cereal; the goal is even coverage without compacting.
Pro Tip: The coated cereal will be uniformly glossy and each piece should look separate, not clumped into a heavy mass.
Step 4: Fold in additions
Add the remaining 2 cups of mini marshmallows and the mini chocolate chips. For slightly melted chocolate, stir right away so the residual heat softens the chips. For intact chips, let the mixture cool for about 2 minutes before folding them in gently so the chips retain their shape.
Pro Tip: If you want ribbons of chocolate, look for chips that start to dull just a touch when stirred — that’s when they’ll swirl without fully melting.
Step 5: Press and set
Transfer the mixture to the prepared dish. Using a greased spatula, spread the mixture evenly to the edges, taking care not to pack it down tightly — press just enough to level the surface. Let the treats rest at room temperature for at least 1 hour before lifting them out on the parchment and slicing into squares.
Pro Tip: The surface should be slightly glossy but no longer sticky to the touch; if it still clings significantly, give it more time to set.
Expert Tips for Chewy Chocolate Chip Rice Crispy Treats
– Keep heat low when melting marshmallows to avoid graininess; medium-low is ideal.
– Use a heavy-bottomed pot to distribute heat evenly and prevent hot spots that scorch marshmallows.
– Don’t over-press the mixture into the pan; packing squeezes out air and makes bars dense and hard.
– For extra chew, add 1 tablespoon light corn syrup to the melted marshmallow mix — it helps retain softness.
– If bars are crumbly, you likely didn’t use enough melted marshmallow; remelt a little extra marshmallow and fold in gently to rebind.
– Cool fully at room temperature before slicing; warm bars tear instead of cutting cleanly.
– Use greased or oiled utensils and parchment to avoid sticking and tearing when transferring the mixture.
– If you want intact chips, fold them in off heat after a short cool-down; for chocolate ribbons, fold while still hot.
Storage & Freezing for Chewy Chocolate Chip Rice Crispy Treats
Room-temperature storage: Store in an airtight container at room temperature for up to 3 days. Layer squares with parchment or wax paper to prevent sticking. Do not refrigerate for day-to-day storage — the fridge can dry them out.
Fridge storage: If you must refrigerate (for very warm climates), place in an airtight container and keep for up to 1 week. Allow to come to room temperature before eating to regain chewiness.
Freezer storage: Wrap individual squares tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Proper wrapping prevents freezer burn and preserves texture.
Thawing and reheating: Thaw overnight in the refrigerator or for a few hours at room temperature. To revive chewiness, microwave a single square for 6–8 seconds on medium power — watch closely so the chocolate doesn’t melt completely.
Best containers: Use airtight plastic or glass containers with tight seals. For long-term freezing, vacuum-seal bags provide the best protection.
Variations & Substitutions for Chewy Chocolate Chip Rice Crispy Treats
Peanut butter chocolate chip: Gently melt 1/2 cup creamy peanut butter with the butter before adding marshmallows. The peanut butter adds density and a nutty richness; the bars will be slightly less glossy but very flavorful.
Salted caramel swirl: After pressing the mixture into the pan, drizzle 1/2 cup room-temperature caramel sauce across the surface and swirl with a knife. The caramel sets into ribbons that add chewy, salty-sweet contrast.
S’mores style: Swap 1 cup of rice cereal for 1 cup finely crushed graham crackers and use chocolate chunks instead of chips. You’ll get a graham backbone and larger chocolate pockets that evoke a campfire s’more.
Fruit and white chocolate: Replace semi-sweet chips with white chocolate chips and fold in 1/2 cup finely chopped dried cranberries. Expect a sweeter bar with tart fruit bites for balance.
Frequently Asked Questions About Chewy Chocolate Chip Rice Crispy Treats
Q: How do I make Chewy Chocolate Chip Rice Crispy Treats gluten-free?
A: Use a certified gluten-free puffed rice cereal labeled as such. Verify that your mini marshmallows and chocolate chips are also labeled gluten-free, since cross-contamination can occur in processing facilities.
Q: Why did my rice crispy treats become hard after cooling?
A: Hard bars usually come from over‑melting or packing the mixture too tightly. Excess heat can evaporate moisture from the marshmallow binder. Also, pressing firmly squeezes out air and compresses the structure. Reheat gently with a few extra marshmallows to rehydrate and rebind if needed.
Q: Can I make Chewy Chocolate Chip Rice Crispy Treats ahead of time for a party?
A: Yes. Make them up to 2 days ahead and store in an airtight container at room temperature. For larger events, freeze individually wrapped squares and thaw the day before serving for best texture.
Q: How can I keep the chocolate chips from melting completely?
A: Fold the chocolate chips in after the mixture has cooled for about 120 seconds off the heat. That short cooling window reduces residual heat and keeps chips intact while still mixing evenly.
Q: Can I replace butter with oil or margarine in this recipe?
A: Replacing butter with oil or margarine affects flavor and set. Butter provides richness and firmness; oil will make treats softer and less flavorful. If using margarine, choose a high-fat variety and expect a slightly different mouthfeel.
Final Thoughts on Chewy Chocolate Chip Rice Crispy Treats
These Chewy Chocolate Chip Rice Crispy Treats are a quick, crowd-pleasing dessert that balances marshmallow chew and chocolate pockets perfectly. Leave a star rating in the recipe card below and pin this to your favorite dessert board on Pinterest.
For ideas on chocolate chip variations and presentation, check this thoughtful riff on Chocolate Chip Rice Krispie Treats from Parsley and Icing.
If you want a slightly different texture and chocolate-distribution approach, see the tips in this Rice Krispie Treats with Chocolate Chips writeup by Chenée Today.
For single-serve or scaled-down inspiration, Dessert for Two’s Chocolate Rice Krispies Treats is a useful reference: Chocolate Rice Krispies Treats.
Chewy Chocolate Chip Rice Crispy Treats
Ingredients
Method
- Spray a 9×13-inch baking dish with nonstick cooking spray. Line the pan with parchment paper, leaving an overhang on two sides.
- Spray the parchment lightly to prevent sticking.
- In a large Dutch oven or heavy-bottomed pot over medium-low heat, add the butter, a pinch of kosher salt, and 8 cups of the mini marshmallows. Stir frequently until melted.
- Remove the pot from heat and pour in the rice cereal. Fold gently with a greased spatula until every piece is coated.
- Add the remaining 2 cups of mini marshmallows and the mini chocolate chips. Stir right away for melted chocolate or let cool for 2 minutes for intact chips.
- Transfer the mixture to the prepared dish. Spread evenly and let rest at room temperature for at least 1 hour before slicing into squares.