Double chocolate rice krispie treats are easy, chocolaty, no-bake cereal treats with a crunchy texture. I promise you will love them!
Chocolate Rice Krispie Treat Recipe
I like this kind of treat, the one that is easy to make and doesn't call for baking!
This recipe highlights the flavor from cocoa powder, creating the chocolatey taste that every chocolate lovers seek in their usual Rice Krispie Treat. With the help of butter, vanilla extract, and maple syrup, the trreat becomes just as sweet and mouthwatering as it should be.
The texture is what makes most people fall in love with this recipe as well. It has a crunch and crisp texture from the rice puff cereal.
You'll Need
- Rice Puff Cereal. It is a sort of puffed grain that is made from the grain of rice. Puffed rice has the same shape as a rice grain, but it is significantly larger. Remember to use the unsweetened rice puff cereal for this recipe. This rice puff cereal will also give your treat crunch and crisp texture.
- Peanut Butter. The addition of peanut butter to this treat combination will give it a salty, sweet, nutty, and earthy flavor that will please everyone.
- Cocoa Powder. The cocoa powder gives these treat their full, rich flavor and dark color.
- Desiccated Coconut. It is coconut meat that has been shredded and it will go well with our Rice Krispie Treats.
- Vanilla Extract. I like to use it because it has a sweet, almost caramel-like flavor.
- Butter. Adding butter into the mixture for your treats will contribute a soft and tender texture.
- Maple Syrup. Maple syrup will sweeten this chocolate treats. If maple syrup is unavailable, you may replace it with honey.
- Dark chocolate (Optional): To drizzle on the top.
“See the recipe card for full information on ingredients and quantities.”
Step By Step Instructions
Before starting, line 20x20 CM square baking pan with baking parchment.
One: In a large mixing bowl, mix together rice puffs and cocoa and coconut until combined.
Two: In a microwave-safe bowl, add peanut butter and butter and microwave for 20 seconds or until melted; let the mixture cool down for 2-3 minutes, then mix in the maple syrup and vanilla extract.
Three: Pour the butter mixture over the rice puffs mixture, mix well until the puffs are well coated.
Four: Now, transfer the mixture into the baking pan, press it down firmly with your hand.
Five: Microwave the chocolate for 20 seconds, then drizzle on the top.
Six: Put the baking pan into the fridge for 2-3 hours. Remove from the pan slice and enjoy.
Pro Tips!
- Spray your parchment paper with cooking spray beforehand. This will allow the easy removal of the bars once the preparation process is done. It saves you time making a mess as well.
- Avoid over compressing the mixture. Place the mixture in the pan and gently press it down. That's all there is to it. Chocolate Rice Krispie Treats hold their shape better when they're not compacted. When bars are overly compacted, they become hard to chew and unpalatable.
Serving Suggestion
I love to serve them warm and I pair it with a cup of white chocolate latte. If you plan to eat this as a snack, a cup of Iced White Chocolate Mocha or Strawberry Milk Tea (Boba) would be a good choice.
Recipe FAQs
Yes. Make these bars ahead of time and freeze them. Wrap each treat in a wax paper square, then a piece of plastic wrap. Place the frozen goodies in a freezer bag with a tight-fitting lid. For a maximum of six months, place in the freezer.
If you store them at room temperature in an airtight container or zip-top bag, they'll stay crispy and delicious.
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Recipe Card
Double Chocolate Rice Krispie Treats (No Bake)
Ingredients
- 3 cups unsweetened rice puff cereal
- ¼ cup unsweetened cocoa powder
- ¼ cup peanut butter
- ⅓ cup desiccated coconut
- 1 teaspoon vanilla extract
- ⅓ cup unsalted butter
- ¼ cup maple syrup
- 50 g dark chocolate , to drizzle on top
Instructions
- Line 20x20 CM square baking pan with baking parchment..
- In a large mixing bowl, mix together rice puffs and cocoa and coconut until combined.3 cups unsweetened rice puff cereal, ¼ cup unsweetened cocoa powder, ⅓ cup desiccated coconut
- In a microwave-safe bowl, add peanut butter and butter and microwave for 20 seconds or until melted; let the mixture cool down for 2-3 minutes, then mix in the maple syrup and vanilla extract.¼ cup peanut butter, ⅓ cup unsalted butter, ¼ cup maple syrup, 1 teaspoon vanilla extract
- Pour the butter mixture over the rice puffs mixture, mix well until the puffs are well coated.
- Now, transfer the mixture into the baking pan, press it down firmly with your hand.
- Microwave the chocolate for 20 seconds, then drizzle on the top.50 g dark chocolate
- Put the baking pan into the fridge for 2-3 hours.
- Remove from the pan slice and enjoy.
Notes
- Spray your parchment paper with cooking spray beforehand. This will allow the easy removal of the bars once the preparation process is done. It saves you time making a mess as well.
- Avoid over compressing the mixture. Place the mixture in the pan and gently press it down. That's all there is to it.
Francies says
Very crunchy. I love these bars; I topped them with caramel sauce.