This no-bake chocolate Rice Krispie traybake is made with marshmallows, crispy cereal and silky milk chocolate. It's easy to make in one pan and is perfect for kids' birthday parties and school lunchboxes.
If you're looking for a quick and easy no-bake dessert to prep for the week, this chocolate Rice Krispie traybake is what you need! Chocolate marshmallow bars topped with milk chocolate...what more can you ask for?!
These bars take about 15-20 minutes to make and last for a whole week in the fridge! They're perfect for grabbing on your way out the door and make a great packed lunch dessert. I can't wait for you to try the recipe!
If you like this one, make sure to check out my other chocolate traybake recipes before you go. Enjoy!
Ingredients
- Marshmallows: Mini ones will melt quicker and more evenly, so use these if you can.
- Butter: I like salted butter when I'm making chocolate-flavoured treats but unsalted is great too. Margarine works fine if that's all you have.
- Cocoa powder: For the chocolatey flavour. I find this works a lot better than adding actual chocolate, which can seize when mixed with the other ingredients.
- Rice Krispies: Or any crispy rice cereal that you like.
- Milk chocolate: For the topping. Adding a tiny amount of butter to the melted chocolate will make it easier to cut once set without cracking.
Equipment
- Baking tin: An 8x8 or 9x9 tin is the perfect size for this traybake. If you'd like to use a larger tin, use my cake pan converter to adjust the recipe to fit.
- Baking paper: To line the tin and prevent sticking.
- Saucepan: For melting the butter and marshmallows. The great thing about this recipe is that the saucepan also acts as your mixing bowl, so it makes very little mess!
- Utensils: A tablespoon for measuring, a wooden spoon for mixing, and a sharp knife for cutting. A silicone spatula is also handy for pressing the sticky mixture into the tin, but if you don't have one, you can use the back of a metal spoon instead.
How to make chocolate marshmallow Rice Krispie traybake
Step 1: First, line an 8x8-inch tin with baking paper. Leave some of the baking hanging over the edges so you can lift the whole slab out easily later on.
Step 2: Add 4 tablespoons of butter into a saucepan along with 4 tablespoons of cocoa powder and 300g of mini marshmallows. Place the saucepan over low heat on the stove and stir gently until everything has melted nicely.
Step 3: Remove the pan from the heat then add 140g of Rice Krispies. Mix well until all the cereal is well coated.
Step 4: Transfer the mixture to your lined tin and press it firmly into place with a silicone spatula or metal spoon.
Step 5: Melt 200g of milk chocolate with 5g (1 teaspoon) of butter over low heat. If you're using the microwave, take it out and stir it every 20-30 seconds so it doesn't seize or split.
Step 6: Pour the melted chocolate over the Rice Krispie traybake and spread it out evenly, all the way to the edges.
Step 7: Let the chocolate cool to room temperature then pop the whole thing in the fridge for 2 hours to set. Then just remove it from the tin, cut it into bars and enjoy!
Tips for success
- Mix well (but gently) when you're melting the marshmallows with the cocoa powder and butter. You want to make sure there are no white streaks left in there.
- If your mixture is sticking to your utensil when you're trying to press it into the tin, leave it for a few minutes then try again. As the marshmallow starts to set it will become less sticky.
- For neat bars, gently score where you plan to cut, then press down gently with your knife. The butter in the chocolate topping should prevent it from cracking but you can also use a warm knife when cutting. Warm your knife by running it under boiling water and drying it thoroughly before making each slice.
FAQs
Yes, you can omit the cocoa powder from the crispy base and use white chocolate on top instead of milk chocolate. Don't add butter to the white chocolate topping as this will cause it to seize.
Yes, if you prefer to make the base without marshmallows, melt 70g golden syrup with 90g butter and 200g chocolate, then stir in 140g Rice Krispies. Again, make sure to melt it slowly over low heat.
Keep it in an airtight container in the fridge. It will keep well for 5-7 days.
Yes, this can be frozen for up to 3 months and defrosted at room temperature. Either freeze slices in an airtight container or freeze them solid on a baking tray then transfer them to a freezer bag. Do not refreeze.
Yes, this recipe can work with Coco Pops, Cornflakes, Cheerios or anything else that you like. Because cereal comes in all different shapes and sizes, you'll need to add it in a little bit at a time to determine how much you'll need.
More cereal desserts:
- Cornflake tart traybake
- Mars Bar traybake
- Marshmallow Rice Krispie cakes
- Rice Krispie cookies
- Reese's Puffs treats
- Golden syrup Cornflake cakes
- White chocolate Cornflake cakes
I hope you like my no-bake Rice Krispie traybake! If you make it at home, leave a comment below to let me know what you think. Enjoy!
Rice Krispie Traybake (No-Bake)
Ingredients
- 4 Tablespoons Butter (60g)
- 4 Tablespoons Cocoa powder (28g)
- 300 g Mini marshmallows
- 140 g Rice Krispies
Topping:
- 200 g Milk chocolate
- 1 Teaspoon Butter
Instructions
- Line an 8x8-inch tin with baking paper.
- Add the butter, cocoa powder and mini marshmallows to a saucepan. Place over low heat and stir gently until melted.
- Remove the pan from the heat and stir in the Rice Krispies.
- Press the mixture into your lined tin with a metal spoon or silicone spatula. If the mixture is too sticky, wait a couple of minutes before trying again.
- Melt the chocolate and butter together over low heat then spread it over the Rice Krispie traybake.
- Pop it in the fridge for 2 hours to set, then remove it from the tin, cut it into bars and enjoy.
Notes
- Store in an airtight container in the fridge for up to 1 week.
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