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Chocolate Rice Krispie Treats

Chocolate Rice Krispie Treats That Bring Cozy Joy

Indulge in these delightful Chocolate Rice Krispie Treats, a dreamy, no-bake dessert that combines the comforting flavors of hot cocoa with a satisfying crunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 55 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 0.5 cups Butter Use margarine for a dairy-free option.
  • 0.5 cups Milk Chocolate Chips Substitute with dark chocolate for a deeper taste.
  • 0.5 cups Hot Chocolate Mix A sugar-free version can lighten it up.
  • 10 oz Marshmallows Approximately 40 large marshmallows; mini marshmallows can add a fun twist.
  • 6 cups Rice Krispies Cereal Opt for a gluten-free rice cereal if needed.
For the Extras
  • 0.33 cups Mini Marshmallows Optional for an even softer texture.
  • Chocolate Sprinkles Optional topping.
  • Mini Marshmallows Optional topping.
  • Mini Chocolate Chips Optional topping.
  • Dehydrated Marshmallows Optional topping.
  • Crushed Candy Canes Optional topping for festive occasions.

Equipment

  • Large Pot
  • 9"x13" baking tray
  • Spatula

Method
 

Step‑by‑Step Instructions for Hot Chocolate Rice Krispie Treats
  1. Grease a 9"x13" baking tray with butter or line it with parchment paper for easy lifting later.
  2. In a large pot, melt ½ cup of butter over low heat. Stir continuously for about 2-3 minutes until it’s fully melted.
  3. Once the butter is melted, add ½ cup of milk chocolate chips to the pot. Stir for another 2-3 minutes until the chocolate is completely melted and smooth.
  4. Mix in ½ cup of hot chocolate mix, stirring thoroughly for about 1-2 minutes until fully combined and no lumps remain.
  5. Add the 10 oz bag of marshmallows to the pot, stirring gently. Heat for 3-5 minutes until the marshmallows are completely melted.
  6. Remove the pot from heat and fold in 6 cups of Rice Krispies using a spatula, ensuring that each piece is evenly coated.
  7. Gently stir in ⅓ cup of mini marshmallows into the mixture, adding extra texture and sweetness.
  8. Transfer the mixture into the prepared baking tray and press it down lightly and evenly with the back of a spatula.
  9. Before the mixture cools, decorate the top with your choice of toppings, lightly pressing them into the surface.
  10. Let the pan sit at room temperature for at least 30 minutes to cool and firm up. Once set, slice into squares.

Nutrition

Serving: 1squareCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 10mgSodium: 100mgPotassium: 5mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 1 week. For longer storage, freeze for up to 3 months.

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