Chocolate Chip Rice Krispie Treats: Easy No-Bake Cookie Recipe, with a Twist
Chocolate Chip Rice Krispie Treats are an easy variation to the classic homemade Rice Krispie Treats recipe.
This version includes a twist: miniature chocolate chips added to both the cereal mixture before it sets and then pressed into the surface of the cookies.
You can also add a cup of unsweetened shredded coconut to the mixture. The coconut is optional – but it’s really, really good. It makes the treats taste like Mounds® candy bars.
It’s an easy cookie recipe you can make with kids. It’s also gluten-free. You can also read fun Rice Krispie Treats trivia here.
Prep time: less than 10 minutes
Set time: 15-30 minutes
Makes about 20-24 bars
Ingredients
3 tablespoons butter or margarine
1 10-ounce bag large marshmallows (about 40)
6 cups crisp rice cereal (such as Rice Krispies®)
¾ cup miniature semisweet chocolate chips, divided
1 cup unsweetened coconut (optional)
Directions for Chocolate Chip Rice Krispie Treats
- Line a 13 x 9 baking pan with foil, allowing the ends of the foil to drape over the ends of the pan. Spray the foil lightly with cooking spray.
- Measure rice cereal and coconut into a mixing bowl. Combine them together. Set aside
- Measure ½ cup miniature chocolate chips. Set aside.
- Set butter and marshmallows in a large, microwave-safe bowl. Microwave on high for 1 minute. Remove the bowl from the oven and stir. Return bowl to the oven. Microwave in 30-second increments, removing the bowl and stirring the marshmallow mixture each time until it is smooth.
- When the marshmallow mixture is ready, pour it into the rice cereal mixture. Stir quickly, combining thoroughly to coat the cereal. As the coated cereal cools, the melted marshmallows will begin to look stringy. At this point, fold ½ cup miniature chocolate chips into the coated cereal.
- With a piece of waxed paper or wet fingers, press the cereal mixture in the prepared baking pan. Flatten the cereal evenly in the pan. Sprinkle the remaining ¼ cup miniature chocolate chips evenly over the surface. Press the chips into the cereal.
- Allow cookies to sit for 30 minutes to set. You can place the pan in the refrigerator 15-30 minutes or longer to speed up the process.
- Lift the foil ends to remove the bars from the pan. Set the bars on a cutting board. Peel back the foil. Use a long bread knife to cut the bars into 2-inch squares.
- Store bars in an airtight container with waxed paper in between layers.
Special Baking Tips for Chocolate Chip Rice Krispie Treats
- You can substitute 10 ounces of miniature marshmallows for
regular marshmallows. For best results, use fresh marshmallows.
- If you do not wish to use the microwave, you can melt butter
and marshmallows in a large saucepan on the stove top at low heat, stirring
continually, until ingredients are melted and smooth.
- Be sure to wait to add the miniature chocolate chips to the
cereal mixture until the melted marshmallows have cooled slightly. If the
marshmallows are too hot, the chocolate chips will melt.
- Chocolate Chip Rice Krispie Treats will keep for 2 days at room temperature, 5 days in the refrigerator, or in the freezer for up to 6 weeks (if they last that long.)
Check out The Elf's Rice Krispie Treats Pinterest Board.
More Easy Rice Krispie Treats Recipes and Tips
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