Easy Chocolate Rice Krispies Recipe – Homemade Treats

Last Updated on 2 months by Neha Deshmukh

Easy Chocolate Rice Krispies Recipe – Homemade Treats

Hey everyone! If you’re looking for a super simple, no-bake treat that’s guaranteed to disappear fast, you’ve come to the right place. I first made these chocolate rice krispies when my niece came to visit, and they were a huge hit. They’re perfect for little hands to help with (with supervision, of course!) and honestly, who can resist chocolate and crispy rice? Let’s get started!

Why You’ll Love This Recipe

These chocolate rice krispies are seriously the best for a quick sweet fix. They require minimal ingredients, no baking, and come together in under 20 minutes. Plus, they’re endlessly customizable – think sprinkles, different chocolate types, or even a pinch of spice! They’re great for parties, gifting, or just a little something special for yourself. And honestly, they’re just fun to make.

Ingredients

Here’s what you’ll need:

• 1 cup cooking chocolate (about 200g)
• 1/3 cup rice krispies (about 30g)

Ingredient Notes

Let’s talk chocolate! I usually go for a good quality dark chocolate – around 50-70% cacao works beautifully. It gives a lovely rich flavour that balances the sweetness of the rice krispies. But feel free to experiment! Milk chocolate will give you a sweeter, creamier result, and white chocolate is lovely for a different twist.

You can absolutely use chocolate chips too, but I find a good cooking chocolate melts a little smoother.

Now, about the rice krispies. Brand name Rice Krispies work perfectly, and they give that classic snap, crackle, and pop! However, generic puffed rice cereal will also do the trick and save you a little money. Just be aware that the texture might be slightly different – sometimes a little less crispy.

Step-By-Step Instructions

Alright, let’s make some magic!

1. First, roughly chop your cooking chocolate. This helps it melt more evenly.
2. Now, let’s melt that chocolate! I always use the double boiler method. Place the chopped chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water!). Stir gently until it’s beautifully smooth and glossy.
3. Once the chocolate is melted, take it off the heat and gently mix in the rice krispies. Stir until every single piece is coated in that delicious chocolate.
4. Spoon the mixture into your chocolate molds. I like to use silicone molds for easy removal, but you can also use mini muffin tins lined with parchment paper. Fill each cavity completely.
5. Pop the molds into the refrigerator for at least an hour, or until the chocolates are firm and set. Patience is key here!
6. Gently remove the solidified chocolates from the molds and store them in an airtight container. And then… enjoy!

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t overheat the chocolate! Burnt chocolate is no fun. Low and slow is the way to go.
• Make sure your bowl and utensils are completely dry when melting the chocolate. Even a tiny drop of water can cause it to seize up.
• If you don’t have molds, you can simply drop spoonfuls of the mixture onto a parchment-lined baking sheet and let them set. They’ll be a little rustic, but just as tasty!

Variations

Want to get creative? Here are a few ideas:

• Spice Level: A tiny pinch of sea salt sprinkled on top of the chocolates before they set really elevates the flavour. Trust me on this one!
• Festival Adaptations: For Diwali, use molds shaped like diyas or ladoos. For Christmas, snowflakes or stars are perfect!
• My Family’s Fave: My kids love it when I add a sprinkle of colourful sprinkles on top before the chocolate sets. It makes them extra festive.

Serving Suggestions

These are perfect on their own with a glass of cold milk. They also make a lovely addition to a dessert platter or a party favour. I’ve even packed them in lunchboxes as a special treat!

Storage Instructions

Store the chocolate rice krispies in an airtight container at room temperature for up to a week. If it’s particularly warm, you can keep them in the refrigerator, but they might get a little harder.

FAQs

Let’s answer some common questions:

1. Can I use milk chocolate, dark chocolate, or white chocolate for this recipe?

Absolutely! Feel free to experiment with your favourite type of chocolate. Each will give a slightly different flavour and texture.

2. How do I prevent the Rice Krispies from getting soggy?

Make sure your chocolate isn’t too hot when you mix in the rice krispies. You want it melted and smooth, but not scalding. Also, store them in an airtight container to keep them crisp.

3. What’s the best way to melt chocolate without burning it?

The double boiler method is the safest! It provides gentle, even heat. Avoid microwaving chocolate unless you do it in very short bursts, stirring in between.

4. Can I add sprinkles or other toppings to these chocolates?

Definitely! Sprinkles, chopped nuts, dried fruit – the possibilities are endless. Add them before the chocolate sets.

5. How long do these chocolate Rice Krispies last?

They’re best enjoyed within a week, but they’ll usually last a little longer if stored properly. Just be warned, they rarely last that long in my house!