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A stack of rice krispie treats half dipped in chocolate and sprinkled with pastel sprinkles.
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Chocolate Dipped Rice Krispie Treats

These chocolate-dipped Rice Krispie treats are an easy 4-ingredient dessert made extra special with browned butter. Chewy, gooey, and sweet, these easy cereal bars are totally addictive!
Course Dessert
Cuisine American
Cook Time 15 minutes
Cooling time 1 hour
Total Time 1 hour 15 minutes
Servings 9 servings
Calories 405kcal
Author Ann Otis

Ingredients

  • 1/2 cup unsalted butter
  • 10 ounces marshmallows
  • 1/4 teaspoon kosher salt
  • 5 cups Rice Krispies
  • 8 ounces semi-sweet chocolate *see note
  • 2 tablespoons sprinkles optional

Instructions

  • Spray an 8x8 inch pan with non-stick spray, or butter it.
  • Melt butter over medium heat in a large pot. I like to use a light-colored pot since it is easier to see the butter browning without burning it. Once melted, the butter will begin to foam. As the foam subsides, solids will begin to develop on the bottom of the pan and the butter will start to smell deliciously nutty. Swirl the pan a few times while the butter is browning to make sure the solids at the bottom don't burn.
  • As soon as the butter is browned, turn the heat down to low and add the marshmallows. Stir continuously until the marshmallows are fully melted.
  • Fold in the cereal with a rubber spatula or wooden spoon and mix until well combined.
  • Pour into prepared pan and pat into an even layer.
  • Let cool to room temperature (30 minutes to an hour) and cut into squares.
  • Coarsely chop 3/4 of the chocolate (6 oz), and very finely chop the remaining 1/4 (2 oz) of the chocolate.
  • Place the coarsely chopped chocolate in a small microwave-safe bowl and heat in the microwave on full powder 30 seconds. Stop stir and heat another 20-30 seconds until mostly melted. Stir the chocolate until it is completely smooth and melted.
  • Add about half the remaining finely chopped chocolate to the melted chocolate and stir until completely smooth and melted. Keep adding the finely chopped chocolate 1 tablespoon at a time and stirring until it is taking a long time for the added chocolate to melt. Stir the chocolate vigorously until smooth. (You should not need all the chocolate).
  • Dip the Rice Krispie squares into the chocolate and place on a parchment-lined baking sheet to set. Sprinkle the chocolate-dipped portion with jimmies, nonpareils or anything else you like before the chocolate sets.
  • If you like, stick a straw, popsicle or lollipop stick in the treats to make Rice Krispie pops.

Video

Notes

*White or milk chocolate can be used instead of semi-sweet.
*Be sure to check the Best By date on your marshmallows because, take it from me, stale marshmallows take forever to melt and result in hard crispy treats.
*Leftover melted and tempered chocolate can simply be poured onto a sheet of wax paper and left to harden. It can be chopped up and re-used as needed like a baking bar, and can even be melted and tempered again.
 

Nutrition

Calories: 405kcal | Carbohydrates: 54g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 176mg | Potassium: 167mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1363IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 6mg