Traditional recipes

Chewy chocolate krispies bars recipe

Chewy chocolate krispies bars recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Chocolate biscuits

A deliciously easy recipe to make with the kids. Melted Mars bars are mixed with Rice Krispies, then topped with a rich chocolate ganache.

7 people made this

IngredientsServes: 20

  • 140g puffed rice cereal, such as Rice Krispies
  • 300g Mars bars, chopped
  • 100g butter
  • 250g dark cooking chocolate, chopped
  • 75ml cream

MethodPrep:25min ›Cook:15min ›Extra time:1hr setting › Ready in:1hr40min

  1. Melt the butter in a saucepan over low heat. Add chopped Mars bar and stir until completely melted. (The mixture will be sticky and caramelly in texture). Stir in the puffed rice, mix well to fully incorporate.
  2. Line a large baking dish with baking parchment. Press the chocolate-puffed rice mix into the dish whilst still warm.
  3. Heat cream in a saucepan until just begining to bubble. Add dark chocolate and continue to stir as it melts. Remove from the heat and mix until smooth. Stand for 5-10 minutes to allow it to thicken, then beat the ganache until smooth.
  4. Pour chocolate ganache over the chocolate-puffed rice. Refrigerate for 1 hour or until the ganache has set.

Recently viewed

Reviews & ratingsAverage global rating:(4)

Reviews in English (5)

Delightful! I also 'tweaked' things by swapping the topping and added 500g of chocolate orange pieces broken up into small pieces, sprinkled them over and pressed them into the Rice Krispie mixture... mmmmmm xxxx-17 Jun 2013

Something else.I put this into cupcake cases and added a mini egg to the top instead of the chocolate ganache mix.-29 Mar 2011

More collections

Chocolate Rice Krispie Squares

Most sugarcraft shops, and some supermarkets, sell sugar or crystallised flowers and the foil tray I use measures 32 x 20cm and comes from Lakeland, but you could use any receptacle of approx. 30 x 20 x 5cm (approx. 13 x 9 x 2 inches) or 23cm (approx. 9 inches) square.

If sugar flowers elude you, please don't let it ruin your day: just cut the set rice crispie mixture into squares and munch down happily. Alternatively, you could scatter any pretty sprinkles over the mixture before putting it in the fridge to set.

For US cup measures, use the toggle at the top of the ingredients list.

Most sugarcraft shops, and some supermarkets, sell sugar or crystallised flowers and the foil tray I use measures 32 x 20cm and comes from Lakeland, but you could use any receptacle of approx. 30 x 20 x 5cm (approx. 13 x 9 x 2 inches) or 23cm (approx. 9 inches) square.

If sugar flowers elude you, please don't let it ruin your day: just cut the set rice crispie mixture into squares and munch down happily. Alternatively, you could scatter any pretty sprinkles over the mixture before putting it in the fridge to set.

These chocolate-dipped delights start with a traditional Rice Krispie treat recipe, which includes just a handful of familiar ingredients. To make a batch crispy and chewy Rice Krispie squares that are perfect for dipping you need:

  • Butter
  • Mini marshmallows
  • Vanilla extract or paste
  • Rice Krispies cereal
  • Chocolate chips

If you don’t have mini marshmallows feel free to use kitchen shears or a knife to cut full-size marshmallows in half. Or you can even use jarred marshmallow cream for an even easier recipe. If you’re planning to substitute, it’s handy to know:

  • 1 cup of mini marshmallows is equal to 8 regular marshmallows.
  • A 7 oz. jar of marshmallow cream equals 1 1/2 cups of mini marshmallows.

I decided not to go down this route with my son. He has chocolate occasionally, but never sweets.

We never give him a bar or packet of chocolate to work his way through either, it's more a sharing thing and the great thing is although he loves chocolate, especially dark chocolate, he'll often say no to it and isn't desperate for it like some children I see hounding their parents.

I know there's debate about this and some say it causes problems in later life, but I believe the best thing to do with food, any food, but especially unhealthy food, is let children try it but not make a big fuss about it.

Making a fuss gives it too much importance and it can become an emotional issue or a power struggle.

To begin, place the Golden Grahams in a resealable plastic bag. Using a rolling pin, the bottom of a dry measuring cup or your fist, pound the cereal into smaller pieces. You don’t want to pulverize it — some pieces should be Rice Krispies-sized, some should be larger, and some should be crumbs.

In a large pot, melt the butter over medium-high heat.

After the butter melts, it will begin to bubble, foam, and turn golden around the edges.

Eventually it will turn a dark golden color and smell nutty — watch carefully, it will go from golden brown to burned quickly. (You’ll see little bits of brown sediment forming that’s okay.)

Once the butter is browned, remove the pan from the heat and add all but 2 cups of the marshmallows, the vanilla, and salt.

Place the pot over low heat and stir the mixture with a wooden spoon until the marshmallows are completely melted.

Remove the pan from the heat and add the cereals.

Using a rubber spatula or wooden spoon, stir until evenly combined. Add the reserved marshmallows.

Stir until they are softened and partially melted, but not completely mixed in.

Using the butter wrapper or damp fingers, press the mixture into an even layer in the prepared baking pan.

Let cool for at least an hour.

Use the foil overhang to lift the treats onto a cutting board, then cut into squares. Enjoy!

Recipe Summary

  • 1 cup light corn syrup
  • 1 cup white sugar
  • 1 ½ cups peanut butter
  • 6 cups crisp rice cereal
  • ½ cup semisweet chocolate chips
  • ½ cup butterscotch chips

Generously butter a 9x13 inch baking pan. Set aside.

In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.

Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.

In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.

This Is The Secret To Perfectly Chewy Rice Krispies Squares

Growing up, Rice Krispies squares were the treat most often found in our cupboard. Because they are (usually) gluten-free and easy to make, we&aposd spend some time on a Saturday with Mom in the kitchen melting the butter, counting out the marshmallows, and stirring in the cereal. One thing I distinctly remember, however, is how hard the squares were. We put in six cups of cereal – I remember this clearly, as that was my job – and stirred until the puffs were just barely coated. When we pressed into the pan and allowed to cool, the Rice Krispies squares were so tough (due to their ratio of cereal to marshmallow) that you could actually break them in half.

As an adult who loves to bake, I&aposve only recently realized that Rice Krispies squares do not, in fact, need to be hard enough to chip your teeth. On the contrary: My favorite Rice Krispies squares are the ones that are a little too gooey and leave chunks of marshmallow on your hands. After experimenting with a few different recipes and sampling more-than-a-few Rice Krispies treats, I finally figured out the key to making those perfectly chewy squares.

For context, the original Rice Krispies brand recipeꃊlls for 3 tablespoons of butter, one 10-oz. pack of regular marshmallows, and 6 cups of Rice Krispies cereal. We also used to throw in a teaspoon of vanilla, for a little extra flavor. In my current recipe, I&aposve cut the 6 cups of cereal down to 4 or 5 cups (which will give you more like an 8 x 8 pan of bars instead of a 13 x 9), bumped the butter up to 1/4 cup, and embraced the mighty power of mini marshmallows.

Here&aposs your trick: Instead of melting all of the marshmallows into the butter as the original recipe calls for, only melt 2/3 of the mini marshmallows. Once you have your butter-marshmallow mixture smooth and ready to go, remove from the heat and stir in a teaspoon of vanilla and theꃎreal. Coat the cereal in the mixture, and then stir in the remaining whole 1/3 package of mini marshmallows. The whole marshmallows will begin to melt a little when they hit the hot cereal, but they will remain mostly intact the end result being pockets of marshmallow chunks that I&aposve yet to find someone complain about.

You may also be interested in Cookies and Cream Crispy Treats:

These Rice Krispies squares are the best ones around. They remain soft even after a few days of being stored, and are hearty enough to hold together once cooled. And, don&apost get me started on the warm, gooey "batter." Once you start reserving some of your marshmallows to stir in later – you&aposll never go back!

Copycat Quaker Chewy Chocolate Chip Granola Bars

When I made these Healthy Chewy Apple Cinnamon Granola Bars a few weeks ago, I really loved them but I have to admit, my boys wondered where the chocolate chips were. To them, a granola bar has chocolate chips, so why in the world would I leave those out? Little Boy #3 is notorious for asking for a granola bar, picking out all the chocolate chips and then walking away and leaving a mess of granola crumbs that got in his way. Boo to that says this mama!

So I kind of took it as a challenge to see if I could tweak that recipe a bit to make a granola bar that tasted like the store bought version they are used to. It’s kind of nice to be able to make them with a bit of honey instead of corn syrup, and add in some healthy fat from coconut oil, right? So these are what I came up with, and I must say they are pretty darn close. The texture is right on, and the flavor is very close. The only difference is the slight flavor of honey.

These are a snap to make, and it was great to be able to wrap them up individually in plastic wrap and throw them in the snack bin so the little guys could just help themselves for breakfast or snacks. Only one rule – No picking out the chocolate chips!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen

Can't get enough?

Subscribe and I'll send all my recipes right to your inbox! You can also keep up to date by following me on Pinterest, Instagram, Facebook, YouTube, and Twitter.

What are the ingredients in Rice Crispy Treats?

Rice Krispie Treats ingredients are actually few. Our recipe uses the classic ingredients, rice Krispies, butter, marshmallows, and two ingredients that make my Rice Krispie treats recipe unique – vanilla and salt. The BIG change in my recipe is the ratios I use and the flavor and texture of my bars are significantly different because of that! It makes a rice Krispie treat that is totally in a league of its own in the deliciousness department.

Here’s a little info I thought might interest you about the two main ingredients:

The Cereal: Kellogg’s brand is probably the most well-known crisped rice cereal, and it was the home economics group at that company that first developed the treat recipe for a fundraiser. Any crisp rice cereal will work, just don’t confuse it with “puffed rice” that isn’t as crunchy and dry as you want for this recipe. (By the way, using rice cereal makes Rice Krispie Treats gluten-free, so it’s a treat that can satisfy even a gluten-sensitive sweet tooth!)

All About Marshmallows: Ingredient number two is marshmallows, a 200+ year-old confection that gets its name from the “mallow” root that grows in salty “marshes.”

Sap from the mallow root was first used in candies over 2,000 years ago by the ancient Egyptians and for medicinal purposes in other cultures.

In the 1800s, thanks to the French, of course, the sap was whipped with egg whites to make unique, spongy candies. The sap was ultimately replaced with gelatin to support mass production of the squishy lumps of sugar we all know and love (and enjoy sandwiched between chocolate and graham crackers).

The melted variety produces that characteristic sweet and slightly sticky, delicate webbing that holds the cereal together in these Rice Krispie Treats.

Chewy Chocolate Chip Cookie Bars

No time to make everyone's favorite, chocolate chip cookies? This dough comes together in a flash — just spread it in a pan and bake no need to shape individual cookies.


  • 11 tablespoons (156g) unsalted butter
  • 2 cups + 2 tablespoons (454g) brown sugar, packed
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon butterscotch flavor or vanilla-butternut flavor, optional
  • 3 large eggs
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon espresso powder, optional
  • 2 3/4 cups (326g) King Arthur Unbleached All-Purpose Flour
  • 3 cups (510g) chocolate chips, or a combination of different flavored chips, or chips and nuts


Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.

Melt the butter, and stir in the brown sugar. Add the salt, vanilla, and flavor, stirring until well combined.

Allow the mixture to cool slightly (if it's very hot to the touch), then add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the mixing bowl midway through this process.

Add the baking powder, espresso powder, and flour, stirring to combine.

Perfect your technique

Turn chocolate chip cookies into chewy bars

Stir in the chips or other additions of your choice.

Scoop the batter into the prepared pan, spreading it to the edges with a wet spatula (or your wet fingers). Smooth the top as best you can.

Bake the bars for 30 to 32 minutes, until they've risen, and their top is shiny and golden. Bake for the shorter amount of time in a darker pan the longer time in a light/shiny pan. A cake tester inserted into the center won't come out clean in fact, the center of the very middle of the pan may look quite molten when you dig into it. But so long as no wet batter is showing farther out towards the edges, the bars are done. As they cool, the center will solidify.

Remove the bars from the oven, and use a heatproof spatula to press down the risen edges this will make bars with flat, rather than humped tops. Let the bars cool completely before cutting overnight is best. Once bars are cool, wrap airtight. Store wrapped bars at room temperature for a couple of days.

Rice Krispie Treats with Sweetened Condensed Milk

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

My treats recipe calls for half a cup of sweetened condensed milk, but I’ve made some additional tweaks, like an extra cup of mini marshmallows for folding in at the last minute (because aren’t we all in it for the intense pockets of goo—or is that just me?), a generous teaspoon of fine sea salt, plus some of the flaky variety for sprinkling, and a tablespoon of vanilla (the vanilla works wonders with the melted, buttery marshmallows). In short, sweetened condensed milk, some extra marshmallows, salt, and vanilla is all that stands between you and the Rice Krispie treats of your dreams.


  1. Zulkree

    I think I make mistakes. Write to me in PM, speak.

  2. Galal

    In my opinion, you are wrong. I propose to discuss it.

  3. Ocunnowhurst

    He's absolutely right

  4. Tet

    and where at you the logic?

  5. Cleon

    He didn't take it into account

  6. Hietamaki

    Love ...

Write a message