Rice Krispie Treats with Chocolate Chips Recipe

Rice Krispie Treats are an American treat consisting essentially of breakfast cereals (Rice Krispies mostly, but others too) and marshmallows. Traditionally, the mass is cut into bars, but it can also be made into other shapes. Rice Krispie Treats are often used as fillers for motif cakes to save weight and material on large figures or 3D cakes.

The basic recipe of rice Krispies and marshmallows can be adapted, both by choosing other breakfast cereals and by adding nuts, chocolate chips, freeze-dried fruits, sweets, and other “dry” ingredients.

Notes on the ingredients

Rice Krispies:  I’m using Kellogs’ Rice Krispies as an ingredient because it’s traditionally used in American recipes. These are light, rice-grain-shaped, crispy breakfast cereals.

Any other breakfast cereal can also be used. The recipe works best with small grains, so the Choco Krispies from Kellogs is the best substitute. If you don’t like it so sweet, you should use the oat flakes from Köln Haferfleks (natural or chocolate), these are also small and not so heavily sweetened. Other cornflakes, Krispies, and similar products are also possible. However, the modeling ability is limited to larger grains. Also, more or fewer marshmallows may be needed to hold the grains together.

Marshmallows:  White marshmallows are neutral in color, but there is nothing against using colored ones. It doesn’t really matter whether you are small or large. The marshmallows should be as fresh as possible (pay attention to the expiration date!). As older, drier marshmallows don’t melt as well and the rice Krispies don’t stick together as well. Depending on the manufacturer, you may need to use a little more or fewer marshmallows.

Rice krispie treats with chocolate chips recipe
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Rice Krispie Treats with Chocolate Chips Recipe

Rice Krispie no-bake snack made from breakfast cereals and marshmallows
Prep Time10 minutes
Cook Time25 minutes
Waiting Time4 hours
Total Time4 hours 35 minutes
Course: dessert
Cuisine: American
Servings: 12 Pieces
Author: Amelia


  • Baking Pan


  • 50 G Butter
  • 200 G Marshmallows
  • 160 G Rice Krispies
  • 20 G Chocolate Chips


  • Generously grease a spatula or large spoon to prevent the mixture from sticking later. Likewise, generously grease a shape (e.g. square, approx. 15cm x15cm).
  • Preparation in the microwave: Put the marshmallows in a greased bowl, sprinkle the butter on top. Heat in the microwave at full wattage for approx. 30s, then stir with a greased spoon and repeat if necessary. The marshmallows don't melt in the sense that they puff up and are soft on the inside. Only when you stir it you can see that they have melted. The butter takes a little longer to melt, but the warmth of the marshmallows is enough.
  • Preparation in a saucepan: melt the butter in a saucepan. Using the melted butter, grease a spoon or spatula and the sides of the saucepan so the marshmallows don't stick to them. Reduce the heat, add the marshmallows and melt over low heat, stirring frequently.
  • Add 2-3 servings of the rice krispies to the melted marshmallows. Fold in with the greased spatula - at first it seems way too much, but over time the marshmallows completely envelop the krispies. It may be that a little more or less Rice Krispies are needed. That depends on the marshmallows and breakfast cereals used. The kernels should be completely covered in a thin layer of marshmallows so that they stick together. However, there should not be any areas with only marshmallows. It can be helpful to work with your hands as you stir in. If possible, put on disposable gloves and grease your hands.
  • As a snack: Put the Rice Krispies Treats in a mold, add chocolate chips on top and press down lightly. Don't push too hard so that they don't become too hard and compact. Leave to cool for about 4 hours so that the gelatin in the marshmallows sets and the mass hardens. Then cut into squares, for example.


Rice Krispies Treats keep airtight at room temperature for about 2 weeks, but they are crispiest when fresh. The risk of mold is minimal, so fondant figures with a core of Rice Krispies Treats can be stored for months. But I wouldn't eat them after such a long time 


The Rice Krispies Treats as a treat can of course be modified very well. If they are used as a filler for motif cakes, you have to be careful not to lose their stability. Therefore, I recommend sticking to the basic recipe first and only changing it with a little experience. In the examples below, i.e. my tried-and-tested variants, I will write about the restrictions that apply to motif cakes.

I deliberately do not give exact quantities, this is not necessary with this recipe. As many marshmallows are taken as it takes to combine the ingredients into a mass. It’s best to stick to my basic recipe or my variants the first time (see examples below), and then you know the consistency and can develop your own creations.

  • Less sweet: stir in oat flakes instead of rice Krispies, add a pinch of salt to the melted marshmallows
  • Try other breakfast cereals
  • Fruit: Replace some rice Krispies with freeze-dried or dried fruit – fresh fruit is not suitable because of the moisture it contains!
  • Chocolate: Replace some rice Krispies with chopped chocolate, stir in cocoa with the marshmallows (as this makes the mixture drier, a little fewer rice Krispies are required), stir in melted chocolate with the marshmallows (as there are more binding ingredients, you get a little more rice Krispies required), cover the finished cooled Rice Krispies Treats with chocolate.
  • Nut: Replace some rice Krispies with chopped nuts
  • Sweets: Rice Krispies partly with chopped chocolate bars, biscuits, Smarties, or similar.
  • Funfetti: add sugar sprinkles

Must try and enjoy Rice Krispie Treats! Hope you like this recipe.

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