Chocolate-Dipped Crispy Rice Treats
Chewy, buttery marshmallow crispy rice squares get dressed up for parties here: cut into bars, pushed onto sticks, dipped in melted chocolate and showered with sprinkles. Brown butter and a pinch of salt make them taste richer than the classic, and kids love helping with the decorating.
Updated
- Prep Time
- 20 mins
- Cook Time
- 10 mins
- Set
- 45 mins
- Total Time
- 1 hr 15 mins
- Servings
- 16 treats
Chocolate-Dipped Crispy Rice Treats at a glance
Melt 60 g butter in a large pot, add 300 g mini marshmallows and stir until smooth. Fold in 7 cups crispy rice cereal, press into a lined 23 x 33 cm pan and cool for 30 minutes. Cut into 16 bars, insert sticks, dip half of each bar in melted chocolate and decorate with sprinkles. Chill for 15 minutes to set.
- Total time
- 1 hr 15 mins
- Calories
- 190 per serving
- Protein
- 2 g
- Yield
- 16 treats
- Difficulty
- Easy
- Method
- No-bake
Ingredients
Treats
Chocolate coating
Equipment
23 x 33 cm (9 x 13 inch) pan · Parchment paper · Large pot · Microwave-safe bowl · 16 wooden craft or popsicle sticks
Quick Directions
- 1
Prepare the pan
Line a 23 x 33 cm pan with parchment, leaving an overhang on the long sides, and lightly grease the parchment.
- 2
Brown the butter
Melt the butter in a large pot over medium-low heat, stirring, until it foams and turns light golden with a nutty smell, about 4-5 minutes.
- 3
Melt the marshmallows
Add the marshmallows and stir constantly over low heat until completely melted and smooth.
- 4
Add the cereal and press
Fold in the cereal until evenly coated.
- 5
Cut and add sticks
Lift the slab out using the parchment and cut it into 16 bars.
- 6
Dip and decorate
Melt the chocolate with the oil in the microwave in 30-second bursts, stirring each time, until smooth.
Step-by-Step Instructions
Follow these detailed steps to make the perfect chocolate-dipped crispy rice treats.
- 1
Prepare the pan
Line a 23 x 33 cm pan with parchment, leaving an overhang on the long sides, and lightly grease the parchment.
- 2
Brown the butter
Melt the butter in a large pot over medium-low heat, stirring, until it foams and turns light golden with a nutty smell, about 4-5 minutes. Watch closely so it does not burn.
- 3
Melt the marshmallows
Add the marshmallows and stir constantly over low heat until completely melted and smooth. Take off the heat and stir in the vanilla and salt.
- 4
Add the cereal and press
Fold in the cereal until evenly coated. Tip into the pan and press gently into an even layer with a greased spatula; pressing too hard makes the treats dense. Cool for 30 minutes until set.
- 5
Cut and add sticks
Lift the slab out using the parchment and cut it into 16 bars. Push a stick about halfway into the short end of each bar.
- 6
Dip and decorate
Melt the chocolate with the oil in the microwave in 30-second bursts, stirring each time, until smooth. Dip the top half of each bar into the chocolate, let the excess drip off and scatter with sprinkles. Lay on parchment and chill for 15 minutes until the chocolate sets.
Recipe Tips
- Use fresh marshmallows; older ones melt unevenly and make the treats tough.
- Keep the heat low when melting marshmallows. High heat makes the treats hard once they cool.
- Most marshmallows contain gelatin, so these are not vegetarian unless you buy gelatin-free marshmallows.
Variations
- Drizzle with melted white chocolate instead of dipping for a lighter coating.
- Fold in 1/2 cup mini chocolate chips once the cereal mixture has cooled slightly.
- Use gluten-free crispy rice cereal; many brands contain malt made from barley.
Nutrition (per serving)
| Calories | 190 |
|---|---|
| Protein | 2 g |
| Carbs | 30 g |
| Fat | 7.5 g |
| Saturated fat | 4.5 g |
| Fibre | 0.5 g |
| Sugar | 18 g |
| Sodium | 100 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Store in an airtight container at room temperature for up to 3 days. In a warm kitchen, keep them in the fridge so the chocolate stays firm.
- Freezer
- Freeze in a single layer, then in a container, for up to 6 weeks. Thaw at room temperature for 20 minutes.
Chocolate-Dipped Crispy Rice Treats FAQs
How do I keep crispy rice treats soft and chewy?
Melt the marshmallows over low heat, use fresh marshmallows and press the mixture into the pan gently. Overheating the marshmallows or packing the mixture tightly makes them hard.
How long do crispy rice treats take to set?
About 30 minutes at room temperature before cutting, plus 15 minutes in the fridge for the chocolate coating to firm up.
Are crispy rice treats gluten-free?
Not always. Many crispy rice cereals contain malt flavouring from barley. Use a cereal labelled gluten-free and check your sprinkles and chocolate too.
Can I make these ahead for a party?
Yes. Make them up to 2 days ahead and store in an airtight container in a single layer, with parchment between any stacked layers.
