Hot Chocolate Rice Krispies Treats Recipe
Introduction
These Hot Chocolate Rice Krispies Treats bring a cozy twist to a classic favorite. Packed with rich cocoa flavor and topped with fun marshmallows and chocolate chips, they’re perfect for chilly days or a sweet snack anytime.
Ingredients
- 8 tablespoons salted butter
- ½ cup hot cocoa powder mix
- 10 cups mini marshmallows, divided
- 9 cups Cocoa Krispies cereal
- 1 teaspoon vanilla extract
- ¼ cup dehydrated marshmallows
- ¼ cup mini chocolate chips
- 1 tablespoon sprinkles (optional)
Instructions
- Step 1: Line a 9×13-inch baking dish with parchment paper and spray it with cooking spray. Set aside.
- Step 2: In a large pot, melt the butter, hot cocoa powder, and 8 cups of mini marshmallows over low heat. Stir continuously with a wooden spoon or rubber spatula until the marshmallows fully melt and the mixture is smooth.
- Step 3: Remove from heat and stir in the Cocoa Krispies cereal, vanilla extract, and the remaining 2 cups of marshmallows. Mix until the cereal is evenly coated.
- Step 4: Transfer the mixture to the prepared baking dish. Place another piece of parchment paper on top and gently press the mixture into an even layer. Be careful not to press too hard to avoid hard treats.
- Step 5: Sprinkle the dehydrated marshmallows, mini chocolate chips, and sprinkles on top. Lightly press them in to help them stick.
- Step 6: Let the treats cool for about 20 minutes until set. Remove from the pan using the parchment paper and slice into 24 pieces.
Tips & Variations
- For a richer chocolate flavor, use a dark hot cocoa mix or add a few tablespoons of chocolate syrup to the melted mixture.
- Swap Cocoa Krispies for regular Rice Krispies and add extra cocoa powder for a simpler version.
- Try topping with crushed peppermint candies for a festive twist.
- Use salted butter to balance sweetness or unsalted butter with a pinch of salt if preferred.
Storage
Store the treats in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated up to 1 week, but bring to room temperature before serving. These treats are best enjoyed fresh for maximum gooey texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular marshmallows instead of mini marshmallows?
Yes, you can use regular marshmallows; just chop them into smaller pieces for easier melting and mixing.
How do I prevent the treats from becoming too hard?
Press the mixture gently into the pan and avoid compacting it too tightly. Also, don’t overcook the marshmallow mixture to keep the treats soft and chewy.
PrintHot Chocolate Rice Krispies Treats Recipe
Indulge in the cozy flavors of hot chocolate with these delightful Hot Chocolate Rice Krispies Treats. Made with Cocoa Krispies cereal, melted marshmallows, and a rich hot cocoa powder mix, these treats offer a soft, chewy texture with a chocolatey twist. Finished with dehydrated marshmallows, mini chocolate chips, and optional sprinkles, they make a perfect sweet snack for parties or a comforting dessert.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 pieces 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 8 tablespoons salted butter
- ½ cup hot cocoa powder mix
- 10 cups mini marshmallows (divided)
- 9 cups Cocoa Krispies Cereal
- 1 teaspoon vanilla extract
Toppings
- ¼ cup dehydrated marshmallows
- ¼ cup mini chocolate chips
- 1 tablespoon sprinkles (optional)
Instructions
- Prepare the pan: Line a 9×13-inch baking dish with parchment paper and spray with cooking spray to prevent sticking. Set aside this prepared dish for later use.
- Melt base mixture: In a large pot over low heat, melt the butter, hot cocoa powder mix, and 8 cups of mini marshmallows together. Stir continuously with a wooden spoon or rubber spatula until the marshmallows are fully melted and the mixture is smooth and well combined.
- Combine cereal and flavorings: Remove the pot from heat and stir in the Cocoa Krispies cereal, vanilla extract, and the remaining 2 cups of mini marshmallows. Mix thoroughly until all the cereal is evenly coated with the marshmallow mixture.
- Transfer and shape: Pour the mixture into the prepared baking dish. Use another piece of parchment paper on top and gently press the mixture evenly into the pan, taking care not to press too hard to avoid making the treats too dense or hard.
- Add toppings: Sprinkle the dehydrated marshmallows, mini chocolate chips, and sprinkles evenly on top. Lightly press these toppings into the surface of the treats to help them adhere.
- Cool and serve: Let the treats cool at room temperature for about 20 minutes. Once set, remove from the pan by lifting the parchment paper and cut into 24 squares for serving.
Notes
- For best results, use fresh marshmallows to ensure smooth melting and proper binding.
- You can substitute salted butter with unsalted butter and add a pinch of salt if desired for balance.
- Store treats in an airtight container at room temperature for up to 3 days to maintain freshness.
- Pressing firmly can cause hard treats; press gently to keep them soft and chewy.
- Optional sprinkles add decorative colors and texture but can be omitted for a simpler version.
Keywords: hot chocolate rice krispies treats, cocoa krispies treats, marshmallow treats, chocolate dessert, no bake treats, easy dessert recipe
