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Marshmallow Chocolate Krispies Bar recipe

Marshmallow Chocolate Krispies Bar recipe

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A simple treat for the kids, which is quick and easy to make. If you can get hold of the pretty shaped marshmallows, use these.

5 people made this

IngredientsServes: 10

  • 10 marshmallows
  • 100g puffed rice cereal, such as Rice Krispies
  • 10g milk chocolate
  • 20g dark cooking chocolate
  • 20g white chocolate

MethodPrep:15min ›Extra time:1hr chilling › Ready in:1hr15min

  1. Melt the milk and dark chocolate in a double boiler.
  2. Add the puffed rice and stir to coat evenly.
  3. Pour the mixture into ten small rectangular moulds and refrigerate until hard.
  4. Melt the white chocolate and brush a thin layer on each bar.
  5. Add the marshmallow onto the bar and refrigerate.

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Chocolate Marshmallow Crispy Treats

This week’s recipe for my year of Martha Stewart Cooking Challenge is for a simple Chocolate Marshmallow Crispy Treat. But in true Martha Stewart fashion she made them just a little more gourmet.

My son declared this Martha Stewart’s Chocolate Marshmallow Crispy Treat recipe the best Rice Krispies treats that I have made.

My goal with my Martha Stewart Cooking Challenge is to pull my old Martha Stewart cookbooks and magazines off the shelf and use them.

I love my Martha Stewart Cookbooks and I use them all the time, but I have almost every cookbook that she had published. I also own stacks of her magazines. So I have many Martha Stewart recipes that I have never tried.

Over the course of this year I also want to try a wide range of Martha Stewart recipes. I want to try her basic muffins and cookies, but I also want to branch out and try some recipes and ingredients that I wouldn’t normally make.

Today’s recipe for Chocolate Marshmallow Crispy Treats is one of her basic recipes. It is a classic dessert recipe that uses basic ingredients. However, it is a Martha Stewart recipe and that means that she made it a little extra special.

Martha Stewart’s Chocolate Marshmallow Crispy Treat Recipe came from the Everyday Food Magazine in October 2008. This cooking challenge has made me remembering why I loved Martha Stewart’s Everyday Food Magazine so much.

The Everyday Food recipes were simple and delicious. They were Martha Stewart type of recipes, but they usually used food that was made with more everyday pantry type of ingredients.

What makes Martha Stewart’s recipe different?

Martha often makes a recipe better by making it a little fancier or more gourmet. With this recipe she simply added Dutch process cocoa.

The Dutch process cocoa gives it a richer deeper chocolate flavor. It also makes them tastes slightly less sweet which is why my son loved them so much.

What I Changed

I did change the original recipe slightly. The recipe said to make them in an 8࡮ pan. I thought they were too thick so I prefer to use a 9࡯ pan or an 11࡯ pan. For thinner bars you can use a 9吉 pan.

The original recipe also had you melting the chocolate and drizzling it on top. I like the chocolate stirred in better than drizzled on top, but either way works.

If you use Rice Krispies they are not gluten free because Rice Krispies are not gluten free. However, you can make them gluten free by using a gluten free brown rice cereal. I make them gluten free all the time using a gluten free crispy brown rice cereal.

If I had a choice I would always use the real Rice Krispies. I find the taste and texture the best on the original brand, but other brands will work.

Yes, large marshmallows will work, but they may take longer to melt and stir together. About 10 mini marshmallows equal one large one.

Chocolate Peanut Butter Rice Krispies Bars

Lightly spray a 12 x 17 inch pan with nonstick spray and set aside. Unwrap the butter and reserve the paper wrappers for pressing the final mixture into the pan. The wrappers provide a great nonstick means for pressing in that super sticky mixture. Measure out the cereal into a large bowl and set aside.

In a very large pot (I use a large soup pot) over medium heat, melt butter, chocolate chips, 40 ounces (4 bags) of the marshmallows, and peanut butter. Stir almost continuously with a sturdy wooden spoon, scraping the bottom of the pot to make sure the mixture isn't scorching. The mixture will be very thick. When just about completely combined, remove pot from heat and stir vigorously to finish combining.

Now you want to move quickly in these last steps because as this thick mixture cools, it gets more difficult to fold. Have your cereal and remaining marshmallows ready to go. That wooden spoon is going to give you a good workout! Quickly fold in the cereal until completely mixed throughout. Then sprinkle the remaining 10 ounces of marshmallows over the top and quickly fold them in. Aim to keep the marshmallows intact, so there are extra-marshmallow bites scattered throughout the bars.

Transfer mixture to prepared pan and use the buttery side of the reserved butter wrappers to press the mixture evenly into the pan. Let cool completely and then cut into squares.

Hello friends! Memorial Day is just around the corner, the official kick-off to summer. And that means picnics, barbecues, weekends at the cabin, and all sorts of outdoor gatherings, everyone soaking up this glorious season.

And you know the question that everyone asks as soon as they receive an invitation to a gathering. You guessed it. &ldquoWhat should I bring?&rdquo

Well, I&rsquom kicking off summer here at Food & Friends with a monthly series of potluck desserts, sharing crowd-pleasing sweets that are easy to serve. This recipe for Extra-Marshmallow Chocolate Peanut Butter Rice Krispies Bars is a big one, with 48 good-sized servings. It&rsquos perfect for a larger group. Or for a smaller group that really enjoys a second or third helping of dessert!

This recipe is a riff on traditional Rice Krispies bars and a recipe from my aunt June&rsquos recipe box. My aunt&rsquos recipe is smaller-portioned, with less overall marshmallows, and has been a longtime favorite that has graced many picnics and weekend camping trips.

There are only 5 ingredients to this recipe, nice and simple. But promise not to freak out when you see how many marshmallows I stuffed into these bars!

When planning this recipe, I knew that I wanted to use a 12 x 17 inch pan, larger than the go-to 9 x 13 size. Because sometimes we just want to make the menu as easy as possible when planning for a larger crowd. I cut this pan of marshmallowy treats into 2-inch square pieces, which guarantees an ample-sized sweet for at least 48 people.

If I could use just one word to describe these bars, I would say &ldquofudgy&rdquo. When you melt butter, marshmallows, chocolate chips, and peanut butter, it leaves you with some kind of truly magical texture, not to mention flavor. Add to that crispy rice cereal and another round of marshmallows for those extra-marshmallow pops of goodness, and hold on tight! These are some downright awesome bars!

These can easily be made a day in advance. They travel really well, and they also disappear really fast. If you take these to a gathering this summer, I can pretty much guarantee you won&rsquot be taking any leftovers back home with you!

Recipe Summary

  • ¾ cup butter
  • 1 ½ cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 ⅓ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 tablespoons cocoa powder
  • ½ cup chopped walnuts (Optional)
  • 4 cups miniature marshmallows
  • 1 ⅓ cups semisweet chocolate chips
  • 3 tablespoons butter
  • 1 cup peanut butter
  • 2 cups crisp rice cereal

Preheat oven to 350 degrees F (175 degrees C).

In a mixing bowl, cream 3/4 cup butter or margarine and sugar. Add eggs and vanilla beat until fluffy.

Combine flour, baking powder, salt and cocoa add to creamed mixture. Stir in nuts if desired. Spread in a greased jelly roll pan. Bake for 15-18 minutes.

Sprinkle marshmallows evenly over cake return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool.

For topping, combine chocolate chips, 3 T. butter or margarine and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat stir in cereal. Spread over bars. Chill.

Photo Directions for Chocolate Rice Krispies Treats

I have to hand it to my son, these Rice Krispies treats really are the Best Chocolate Rice Krispies Treats EVER. They&rsquore soft and fudgy, and unlike making them with Cocoa Krispies they taste like real chocolate.

Top these delicious treats with chocolate chips as pictured or try something festive. They look awesome with orange and white sprinkles for a spooky Halloween treat. That, or try blue and white or red and white sprinkles for your next holiday cookie swap!

Recipe Summary

  • 6 tablespoons unsalted butter, plus more for pan
  • 1 bag (10 1/2 ounces) mini marshmallows
  • 1/4 cup unsweetened Dutch-process cocoa (spooned and leveled)
  • 6 cups crisp rice cereal
  • 2 ounces bittersweet chocolate, melted

Butter an 8-inch square baking pan. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on both sides. Butter paper set pan aside.

In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium, stirring frequently, until melted, about 6 minutes stir in rice cereal. Press rice mixture into prepared pan drizzle with melted chocolate. Let cool to room temperature cut into 16 bars. (To store, keep in an airtight container at room temperature, up to 5 days.)

How to make Royal Chocolate Marshmallow Bars:

The only thing you’ll actually “bake” in this recipe is the 1st layer of these bars. It’s a chocolate cakey layer. When that comes out of the oven, 4 cups of mini marshmallows are immediately sprinkled on top of the baked 1st layer. Sprinkle them evenly because then you’ll return the pan to the oven to melt the marshmallows to create the 2nd layer.

TIP: At this point, you’ll want to have a knife ready to spread the melted marshmallows. If you use a regular ‘ol knife, the melted marshmallow will stick to the knife. Dip the knife into very warm water (better yet, stick the knife into the warm water in a tall glass a few minutes before doing this), and you should have an easier time spreading the melted marshmallows into an even layer without sticking.

For the 3rd and final layer, you’re basically going to make a base for Rice Krispie Treats that has chocolate and peanut butter additions. Then you’ll give the pan of bars some chill time in the refrigerator, so they’ll be easier to cut when firmed up.

Let’s make cereal treats

The unsweetened cocoa is optional. I love the rich flavor it gives, but if you prefer sweeter treats, omit this. I also suggest spraying all of your bowls and spatulas with non-stick cooking spray.

Line an 8-inch square baking pan with non-stick foil. You may also grease with cooking spray or butter.

Pour the cereal into a large bowl sprayed with cooking spray and set aside.

Place the butter in a large saucepan over medium-low heat and partially melt. Add the marshmallows. Add the cocoa powder (if using) and the semi-sweet chocolate chips.

Melt over the heat, stirring frequently, until very smooth.

Scrape the marshmallow, chocolate, and butter mixture into the cereal and use a spatula to fold the mixture into the cereal until it’s completely blended.

Transfer the mixture to the prepared baking dish. Use a clean spatula to gently press the treats evenly into the baking dish. Let the dish cool very well and cut into two-inch squares.

Double Chocolate Marshmallow Crispy Bars

A thin layer of chocolate cake, topped with gooey melted marshmallows and a crispy chocolate peanut butter layer. Mmm!


  • ½ cups Unsalted Butter, At Room Temperature
  • ¾ cups Sugar
  • 2 whole Large Eggs
  • 1 teaspoon Pure Vanilla Extract
  • ¾ cups All-purpose Flour
  • 2 Tablespoons Cocoa
  • ¼ teaspoons Baking Powder
  • ¼ teaspoons Kosher Salt
  • 2 cups Mini Marshmallows
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 cup Creamy Peanut Butter
  • 1-½ cup Rice Krispies Cereal


Preheat oven to 350°F. Spray a 9” x 13” pan with cooking spray and set aside.

In a medium bowl, cream the butter and sugar. Beat in eggs, one at a time. Add vanilla and stir to combine. Add flour, cocoa, baking powder, and salt. Spread batter into prepared pan and bake for 15 minutes. Do not over-bake. Sprinkle marshmallows evenly over the top and bake 3 minutes longer. Cool completely on a rack.

Once pan is cool, melt the chocolate chips and peanut butter over low heat, stirring to combine. Pour in the Rice Krispies cereal and spread mixture evenly over the marshmallow layer.

Once set, cut into bars. They will cut easier if the top layer is allowed time to set up, especially if they are chilled in the refrigerator a bit.

Cocoa Krispie Treats

Skip the Rice Krispie Treats everyone makes and make these chocolatey Cocoa Krispie Treats!


  • 1/4 cup butter
  • 3 tbsp cocoa powder
  • 10 oz marshmallows
  • 3 tbsp peanut butter
  • 6 cups cocoa krispies


  1. Melt butter in a large sauce pan over low heat. Once melted, add 2 tbsp peanut butter, cocoa powder, and marshmallows. Stir until melted and well blended.
  2. Remove from heat and stir in cereal until well coated. Press into greased 13x9" pan. Cool and cut into squares.


I usually add an extra tbsp of peanut butter to the marshmallow mixture, and like my mom, spread a little extra peanut butter over the top of the Cocoa Krispie Treats just after pressing them into the pan.

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Jennifer Bourn

Designer, Wife, Mom, And Life Juggler

With 22 years experience as a graphic designer and 16 as a web designer/creative agency owner, Jennifer helps small businesses build brands, create content, and grow profitable online platforms. Her renowned business systems and automations allow her business to thrive while she travels with her husband of 21 years and two teenagers, squeezes in daily workouts, tries new recipes, embarks on ambitious craft projects, speaks at events, facilitates workshops, and leads online courses.

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