Go Back

Chewy Chocolate Chip Rice Crispy Treats

Crunchy rice cereal meets pillowy marshmallow and pockets of chocolate in these nostalgic, shareable treats that are easy to make and perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Treat Base
  • 1/2 cup unsalted butter, cut into chunks Use real unsalted butter for predictable flavor.
  • 10 cups mini marshmallows, divided Mini marshmallows speed melting and produce a more even coating.
  • 8 cups rice cereal (GF if needed) Choose a classic puffed rice cereal for the right ratio of air to crunch.
For the Chocolate
  • 1 cup mini semi-sweet chocolate chips Mini chips create chocolate pockets without melting completely.
  • 1 pinch kosher salt Enhances the overall flavor.

Method
 

Preparation
  1. Spray a 9×13-inch baking dish with nonstick cooking spray. Line the pan with parchment paper, leaving an overhang on two sides.
  2. Spray the parchment lightly to prevent sticking.
Melt the Base
  1. 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.
Combine
  1. Remove the pot from heat and pour in the rice cereal. Fold gently with a greased spatula until every piece is coated.
Fold in Additions
  1. 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.
Press and Set
  1. Transfer the mixture to the prepared dish. Spread evenly and let rest at room temperature for at least 1 hour before slicing into squares.

Notes

Store in an airtight container at room temperature for up to 3 days. For extra chew, add 1 tablespoon light corn syrup to the melted mixture.