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Chocolate Chip Rice Krispie Treats

These Chocolate Chip Rice Krispie Treats will transport you back to childhood with their chewy texture and sweet taste. Made with just 5 ingredients and ready in 20 minutes, these simple homemade cereal bars are perfect for parties and kids’ lunchboxes.
Course Dessert, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 18 squares
Calories 273kcal
Author Ashley Petrie, RDN, LDN


  • 8 tablespoons (1 stick) unsalted butter plus more for greasing the baking dish
  • 20 ounces (2 packages) marshmallows
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 10 cups crispy rice cereal
  • 1 cup mini chocolate chips


  • Grease a 9" x 13" baking dish with butter or cooking spray. Set it aside.
  • In a large saucepan, melt the butter over low heat. Once melted, add the marshmallows to the saucepan. Stir the marshmallows continuously using a rubber spatula until they completely melt. This usually takes about 10 minutes.
    8 tablespoons (1 stick) unsalted butter, 20 ounces (2 packages) marshmallows
  • Stir the vanilla extract and kosher salt into the melted marshmallows.
    1 teaspoon vanilla extract, ¼ teaspoon kosher salt
  • Remove the saucepan from the heat. Add the crispy rice cereal to the marshmallow mixture. Stir everything together until the cereal is evenly coated with the marshmallow sauce.
    10 cups crispy rice cereal
  • Quickly stir in half of the mini chocolate chips. They may melt a bit due to the warm marshmallow mixture, but that's okay.
    1 cup mini chocolate chips
  • Dump the mixture into the greased baking dish and spread it out evenly. Use a piece of greased parchment or wax paper to press down on the crispy rice mixture gently.
  • Sprinkle the remaining mini chocolate chips over the top of the rice krispie treats. Press them in lightly so they stick to the surface.
    1 cup mini chocolate chips
  • Allow the treats to cool at room temperature for at least 30 minutes. Once cooled and set, slice them into squares or rectangles for serving.


  • Microwave Method:
    • In a large microwave-safe bowl, melt the butter on high power. 
    • Add the marshmallows to the bowl and microwave on high in 30-second intervals, stirring between each, until the marshmallows are completely melted and smooth. 
    • Stir in the vanilla extract and kosher salt.
    • Finish making the rice krispie treats according to the recipe card instructions.
  • Storage: Store in an airtight container at room temperature for up to 2 days or in the freezer for up to 3 months. Defrost before serving.


Serving: 1square | Calories: 273kcal | Carbohydrates: 47g | Protein: 2.5g | Fat: 10g | Saturated Fat: 6g | Monounsaturated Fat: 1.5g | Cholesterol: 14mg | Sodium: 127mg | Potassium: 15mg | Fiber: 1g | Sugar: 26g | Calcium: 20mg | Iron: 5.2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.