Description
Delight in these festive Hot Chocolate Rice Krispie Treats that combine the classic crispy marshmallow goodness with rich hot chocolate flavor. Perfectly gooey and studded with mini marshmallows and chocolate sprinkles, these treats are a fun and easy dessert to make for any occasion, especially during chilly months or holidays.
Ingredients
Scale
Main Ingredients
- ½ cup butter
- ½ cup milk chocolate chips
- ½ cup hot chocolate mix
- 1 bag marshmallows (10 ounces, about 40 large marshmallows)
- 6 cups Rice Krispies cereal
- ⅓ cup mini marshmallows
Toppings/Decorations
- Chocolate sprinkles
- Mini marshmallows
- Mini chocolate chips
- Dehydrated marshmallows
- Crushed candy canes
Instructions
- Prepare Baking Tray: Grease a 9″x13″ baking tray with cooking spray or line it with parchment paper to prevent sticking and ease removal of the treats.
- Melt Butter: Place a large pot on low heat and melt the ½ cup butter gently to avoid burning.
- Add Chocolate Chips: Stir in the ½ cup milk chocolate chips into the melted butter until the chocolate is fully melted and smooth.
- Mix Hot Chocolate: Add the ½ cup hot chocolate mix to the pot and stir thoroughly until fully integrated with the melted chocolate mixture.
- Melt Marshmallows: Add the entire 10-ounce bag of marshmallows to the pot and stir continuously until the marshmallows melt completely and the mixture is uniform and gooey.
- Combine with Cereal: Remove the pot from heat and pour in the 6 cups Rice Krispies cereal. Gently fold the cereal into the marshmallow mixture with a spatula or wooden spoon until all pieces are evenly coated. To reduce sticking, lightly spray the spatula with cooking spray.
- Incorporate Mini Marshmallows: Fold in the ⅓ cup mini marshmallows gently, allowing some to melt slightly while others remain whole, adding texture variety.
- Transfer to Tray: Spread the mixture evenly into the prepared baking pan. Press it gently but do not compact too much, to maintain a light and chewy texture.
- Add Decorations: Sprinkle the top with your choice of mini marshmallows, chocolate sprinkles, mini chocolate chips, dehydrated marshmallows, crushed candy canes, or other candies. Press them lightly to help them adhere to the surface.
- Cool and Slice: Let the treats cool at room temperature for about 30 minutes until set. Slice into 18 or 24 squares and serve.
Notes
- Spraying your spatula with cooking spray helps prevent the sticky marshmallow mixture from clinging while mixing.
- Do not press the treats down too firmly in the pan to keep them light and chewy.
- Feel free to customize the toppings based on seasonal themes or personal preference for added fun.
- Store leftovers in an airtight container at room temperature for up to 3 days to maintain freshness.
- For extra chocolaty flavor, use a high-quality milk chocolate or semi-sweet chocolate chip.
