Chocolate Chip Rice Krispie Treats: as fun and easy to make as the orignal recipe but made more delicious with brown butter, chocolate chips and mini marshmallows! This recipe is customizable and delicious!
As a kid, my siblings and cousins and I used to love making Rice Krispie Treats. This easy recipe Chocolate Chip Rice Krispie Treats is made with the traditional kid-friendly method, but gets upgraded with the addition of some extra delicious ingredients.
Made better with extra marshmallows, nutty browned butter and the addition of vanilla, salt and chocolate chips! These no bake treats are totally customizable and will be loved by all ages!
Since you are reading this, I’m going to guess you enjoy no bake recipes such as these simple, but oh so sweet Peanut Butter Butterscotch Bars. You’re probably also a big fan of chocolate chips, so I have to suggest these incredibly good Sour Cream Chocolate Chip Cookies!
ABOUT THIS RICE KRISPIE TREAT RECIPE
Rice krispie treats are so popular because they are easy to make and they have a simple list of ingredients. This recipe uses the same classic ingredients, but I increased their quantities to make these squares bigger and more flavorful than the original treats!
Finally, this recipe has a few delicious add ins for even more flavor! It takes just a minute to add salt, vanilla, and chocolate chips but they add so much flavor! These ingredients add tons of flavor yet manage to keep the ingredients list simple.
THESE CHOCOLATE CHIP RICE KRISPIE TREATS ARE:
- Chewy: Chewy and fun to eat just like the original recipe!
- Gooey: When we add the mini marshmallows, we only partially melt some of them. The partially melted marshmallows ensure little pockets of gooey deliciousness!
- Salty: We add a pinch of salt to enhance all the flavors!
- So Flavorful: To add additional flavor, this recipe includes a little vanilla extract! Also, instead of melted butter, we brown it for more flavor.
WHAT INGREDIENTS DO I NEED FOR THESE RICE KRISPIE TREATS?
- Butter: Remember making them as a kid? You’d always start by melting butter in a large pot. Same thing here. We’re adding more butter than the original recipe and taking a few extra minutes to brown it.
- Marshmallows: The glue that brings rice krispie treats together! You’ll need two ten ounce bags of mini marshmallows. Most of the marshmallows get melted into the butter and a small amount are reserved and added in at the end. Those last minute add ins melt slightly and become gooey. I love how you can see little bits of marshmallows in them instead of having all the marshmallows melt.
- Rice Krispies: We’re keeping it classic and adding the original Rice Krispies cereal.
DELICIOUS ADD IN INGREDIENTS
- Vanilla: This is an easy addition adds so much flavor. Just stir in 3/4 teaspoon after browning the butter and stirring in the marshmallows.
- Salt: Salt is another ingredient that is not in the original recipe but is super easy to add in. It balances out the sweetness from the marshmallows and chocolate. If you like, you can also sprinkle the finished squares with a touch of flaky sea salt. I think it brings out the chocolate flavor and makes these feel a little gourmet!
- Semi-sweet Chocolate Chips: Classic s’mores and my S’mores Brownies are proof that chocolate and marshmallows are a proven delicious match! Chocolate chips get added in at the very last minute once the rest of the ingredients have been combined and slightly cooled. Some of the chocolate chips may still melt, but they’ll be delicious however melted or in tact they end up!
HOW TO BROWN THE BUTTER
Start by browning the butter. This only takes about 4 minutes but adds such a nice toasty, nutty flavor. I feel like it gives the otherwise basic melted butter a bit more depth of flavor.
You can brown the butter in the same pot that you melt the butter in and stir the marshmallows and rice krispies into. Some recipes call for medium heat, but I find medium low makes it easier for me to get the butter just the right color.
Stir the butter constantly and give it your full attention for these 3-4 minutes. You definitely don’t want to just put it over the heat and walk away to do something else. Once the butter melts, it’ll sputter and foam then start to change color. Pay close attention to the color changes. It’ll go from yellow to light, amber color then light golden brown. When it becomes light brown and has a nutty smell, remove the pan from the heat. Don’t leave it on the heat longer than that because it will change from light brown to dark brown quickly.
If there are some little light brown bits on the bottom of the pan, just scrape those up with a wooden spoon and leave them in. That will add flavor. If you left pan over the heat a little too long and the bits became too dark, strain the brown butter through a sieve to remove those dark bits before returning the brown butter to the pan.
ADD THE MARSHMALLOWS AND RICE KRISPIES
With your brown butter OFF the heat, stir in most of the mini marshmallows until they’re melted then stir in the vanilla and salt. Add the rice krispies and stir til they’re completely coated. You know the deal here-more or less the same thing as when you made them as a kid.
ADDING THE REMAINING MARSHMALLOWS AND CHOCOLATE CHIPS
These add ins are easy but different than the original recipe. You’ll want to wait at least five minutes before adding them so that they don’t completely melt. That said, I like them a little melty. No need to overmix here. Just stir to distribute then spread the mixture out in the pan.
HOW TO MAKE CHOCOLATE CHIP RICE KRISPIE TREATS
This recipe might be new, but it follows the same easy, no bake, stove top method as the original recipe.
- Melt the butter in a large pot over medium low heat. Stir occasionally at first. Once the butter begins to foam, stir constantly as you watch for it to turn a light, amber color then light golden brown. When it becomes light brown and has a nutty smell, remove the pan from the heat. This should take 3-4 minutes total.
- Stir 9 1/4 cups of marshmallows into the brown butter off the heat until the marshmallows have melted. Stir in the vanilla, salt, and the rice krispies. Stir until the rice krispie treats are coated with the marshmallow butter mixture then allow mixture to cool in the pot for about five minutes.
- Fold in the remaining 1 3/4 cups of mini marshmallows followed by the chocolate chips.
- Turn the mixture out into the parchment paper lined pan. Spread and press the mixture evenly into the pan.
- Let the rice krispie treats set for about 30 minutes. Cut into squares and enjoy!
SPREADING THE MIXTURE IN THE PAN
It can be hard to gently press the rice krispie treats into the pan when they’re super sticky. To make it a little easier, it helps to use your leftover butter wrapper, greased spatula or even lightly greased hands to press the mixture into the pan.
These Chocolate Chip Rice Krispie Treats are easy to make, will remind you of your childhood, and have the same chewy and crispy texture of the original recipe. Bonus! They also have a hint of vanilla extract, the decadent taste of rich, toasty brown butter, gooey bits of marshmallow, and salty and chocolatey bites! Just call them the easy to make gourmet version of rice krispie treats!Print
These Chocolate Chip Rice Krispie Treats are made with brown butter, extra marshmallows, vanilla and chocolate chips. They’re salty, sweet, chewy, crispy, gooey and delicious!
FOR THE RICE KRISPIE TREATS
- 11 tablespoons unsalted butter
- Two 10-ounce (11 cups) bags of mini marshmallows, divided
- 3/4 teaspoon vanilla
- 1/2 teaspoon salt
- 9 cups Rice Krispies cereal
- 3/4 cup semi sweet chocolate chips
- flaky sea salt, for sprinkling on top, optional
- Line a 9×13 inch dish pan with parchment paper leaving excess on two sides (this will make the treats easier to remove from the pan once finished). Lightly spray or grease the parchment paper.
- Melt the butter in a large pot over medium low heat. Stir occasionally at first. Once the butter begins to foam, stir constantly as you watch for it to turn a light, amber color then light golden brown. When it becomes light brown and has a nutty smell, remove the pan from the heat. This should take 3-4 minutes total. There will be some little light brown bits on the bottom of the pan. That will add flavor. If the bits became too dark, strain the brown butter through a fine sieve to strain it, before returning the brown butter to the pan.
- Stir 9 1/4 cups of marshmallows into the brown butter off the heat until the marshmallows have melted. Stir in the vanilla and salt followed by the rice krispies. Stir until the rice krispie treats are coated with the marshmallow butter mixture then allow mixture to cool in the pot for about five minutes. Once mixture has slightly cooled, fold in the remaining 1 3/4 cups of mini marshmallows followed by the chocolate chips. Mix quickly and until just combined. It’s okay if some of the remaining marshmallows and chocolate chips will melt or melt slightly. They’re delicious if everything melts OR is partially melted. If you don’t want the reserved marshmallows or chocolate chips to melt, wait at least ten minutes before adding them.
- Turn the mixture out into the parchment paper lined pan. Use your (greased or slightly wet) hands, a greased spatula or your leftover butter wrapper to gently spread and press the mixture evenly into the pan.
- Let the rice krispie treats set for about 30 minutes.
- Use the parchment paper to lift the rice krispie treats out of the pan and cut them into squares.
Keywords: rice krispies, rice krispie cereal, cereal, easy, no bake, rice krispie treats, marshmallows, chocolate chips, kids