Chocolate Rice Krispies are thick and delicious, with big chocolate flavor. They are just 5 ingredients and the perfect treat for Valentine’s Day or an anytime chocolate fix.
Holidays with kids are just more fun, I've decided.
I never cared a thing about Valentine's Day. My husband and I don't even bother with cards most years.
But since having kids (we have two, ages 9 and 7 now), we definitely do it up more for every holiday, including Valentine's Day.
I'll bake and make fun treats with them in the kitchen, we have a Valentine bingo set we got years ago, we cut out paper hearts and give them to each other, and I put a foam heart with a sweet message on their bedroom door every night in February counting down to Valentine's Day.
The treats and candy are probably their favorite part, but they do really love making and giving Valentine's to friends, family and classmates. And their excitement sweeps me up, too. Which is why I keep sharing Valentine recipes and treats here on Family Food on the Table, to get you in the spirit, too. ❤️
Cause if they’re on the healthier side, we can have more festive snacks, right?!
Today though, we’re going chocolate. Triple chocolate in fact.
Chocolate Rice Krispies have three layers of chocolate flavor, with the melted chocolate chips, the cocoa powder and the mini chocolate chips folded in at the end.
Chocolate love for February!
Plus, Rice Krispie treats are a favorite here. And we especially like to make them holiday-themed.
It started with Rice Krispies Christmas wreaths, which I’ve made every year at Christmas with my mom since I was a kid.
My kids and I also now love to make Rice Krispie Christmas trees, which are fun to “decorate” with sprinkles and such.
And we make Easter egg Rice Krispies that you can dip in white or regular melted chocolate, decorate with pastel sprinkles, or both. And in the fall and around Halloween, pumpkin rice Krispies are definitely happening. They are so cute!
Or when I'm in need of a quick fix, I make individual microwave Rice Krispies in just 2 minutes. Perfect all year long!
These here today being chocolate seems festive enough for Valentine’s Day to me, but you could certainly use a heart shaped cookie cutter to make some heart Rice Krispies. And/or you could add some fun red or pink sprinkles to these in the pan as they are setting up.
As is though, you are going to absolutely love how thick and rich and chewy and gooey and delicious these chocolate Rice Krispie treats are.
They set up so nice and tall in the pan and you’ll be just dying to sink your teeth into one of these bars.
Plus, they are just 5 ingredients to make! Which may be why I make them year-round, not just in February... 😊
So let’s get cooking.
(You can also check out my Google web story for this chocolate Rice Krispies recipe.)
Now, I’ve got some notes and tips coming up below on how to make chocolate Rice Krispies. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making chocolate Rice Krispies:
- You can use mini marshmallows or big ones. You’ll want a 10 ounce bag.
- The mini chocolate chips to fold in at the end are optional but add a fun extra chocolate boost.
- You can cut these into 9 huge bars, like I did here, or cut them into smaller bars to make either 12 or 16 total bars.
- These will keep, covered at room temperature, for up to a week. If they last that long.
- As mentioned, you could also use some heart-shaped cookie cutters if you want to make these Rice Krispies into shapes. (Here’s a cute set from Amazon.) Or add some sprinkles.
And if you are a chocolate fan like me, check out these healthy chocolate recipes for more ways to add some chocolate fun to your Valentine’s Day. Or your everyday. 😉
Whatever your Valentine’s Day plans this year, I hope you have some chocolate to go with it.
- 4 tablespoons unsalted butter
- 1 (10 oz.) bag mini marshmallows (big ones are OK, too)
- ¼ cup unsweetened cocoa powder
- ½ cup semisweet chocolate chips
- 5 cups crispy rice cereal (such as Rice Krispies)
- ¼ cup mini chocolate chips (optional)
- Grease an 8x8 pan with cooking spray and set aside.
- In a large skillet, melt the butter over medium low heat. Add the marshmallows, cocoa powder and chocolate chips. Stir to combine and to coat in the butter. Cook over medium low until the marshmallows and chocolate chips are completely melted and no traces of white remain, stirring occasionally.
- Turn off the heat and carefully stir in the Rice Krispies cereal until it’s all completely coated. Fold in the mini chocolate chips, if using.
- Transfer the Rice Krispie mixture to the prepared pan and press down into an even layer. Let cool completely then cut into squares and enjoy.
You can use mini marshmallows or big ones. You’ll want a 10 ounce bag.
The mini chocolate chips to fold in at the end are optional but add a fun extra chocolate boost.
You can cut these into 9 huge bars, like I did here, or cut them into smaller bars to make either 12 or 16 total.
These will keep, covered at room temperature, for up to a week. If they last that long.
Amount Per Serving: Calories: 185Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 84mgCarbohydrates: 24gFiber: 1gSugar: 10gProtein: 2g