Rice Krispie Treats with Chocolate Chips and Ganache are an interesting twist on classic rice krispie treats. The addition of chocolate really enhances the basic easy recipe for Rice Krispie Treats. Mini chocolate chips are stirred into the treats and then they are covered in a thick layer of chocolate ganache. Flaky sea salt is sprinkled over the ganache. Sweet, salty, buttery and crunchy. Rice Krispie Treats for grown-ups!
Every bite of these elevated Rice Krispie treats is an experience. The perfect balance of textures and flavors makes them the ideal treat for any occasion. Whether you’re reminiscing about old times or creating new memories, these no bake dessert bars are sure to be a hit.
If you are a fan of chocolate chip treats, check out Chocolate Chip Cookies, Chocolate Chip Banana Bread,Banana Chocolate Chip Muffins, Chunky Chocolate Chip Cookies, and Banana Chocolate Chip Sheet Cake. They are all easy recipes for chocolate lovers!
If you have extra mini chocolate chips on hand after making the Rice Krispie Treats with Chocolate Chips and Ganache, check out Mini Chip Layer Cake.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Make sure your marshmallows are fresh. Stale marshmallows might not melt as smoothly. If you don’t have the large ones, mini marshmallows work just as well and melt faster.
- Always make sure that your cereal is fresh and crispy. Stale cereal will not give the bars their signature crunch.
- Freezing the chocolate chips helps maintain their shape and prevents them from melting too much when mixed with the warm marshmallow and cereal mixture.
- You might want to read 5 Mistakes to Avoid When Making Rice Krispie Treats.
SPECIAL EQUIPMENT NEEDED:
- 9×13-inch Baking Dish: This size is ideal for ensuring that the treats are not too thick or too thin. If you don’t have this exact size, you can use a 10″ square pan, but the thickness of your bars will be different.
- Large Saucepan: This is needed for melting the butter and marshmallows and mixing in the Rice Krispies cereal. A larger pan helps prevent the mixture from spilling over the edges when stirring.
- Small saucepan: For heating the cream for the ganache.
- Heatproof bowl: This is for melting the chocolate and preparing the ganache.
- Spatula or wooden spoon: This will be used for stirring the marshmallow mixture and spreading the ganache evenly.
- Plastic Wrap, wax paper or parchment paper: This can be used to press the Rice Krispie mixture into the baking dish evenly.
SUBSTITUTIONS:
- Coconut oil or margarine can be used as dairy-free or vegan alternatives to the butter. Keep in mind, using coconut oil might add a slight coconut flavor to the treats.
- Other crisped rice cereals can be used in place of the Rice Krispies.
- Finely chopped chocolate (dark or milk chocolate) can be used instead of mini semi-sweet chocolate chips.
- If you do not have flaky sea salt, Kosher salt or another coarse salt can be used.
- The semi-sweet chocolate for the ganache can be substituted with dark chocolate, milk chocolate or white chocolate.
- For a dairy-free version, you can use full-fat coconut milk in place of heavy cream. This will give the ganache a slight coconut flavor.
HOW TO STORE RICE KRISPY TREATS WITH CHOCOLATE CHIPS AND GANACHE:
- The chocolate rice krispie treats will stay fresh for up to 3-4 days at room temperature. After allowing the treats to set, place them in an airtight container, separating layers with parchment paper or wax paper to prevent sticking.
- You can also store the treats in the refrigerator in an airtight container. This can also extend their freshness to about a week.
- Rice Krispie Treats with Chocolate Chips and Ganache can be stored in the freezer for up to 3 months. After allowing the treats to set completely, cut them into individual squares. Place the squares onto a baking sheet lined with parchment paper and freeze them for about 1-2 hours or until they are frozen. Once they are frozen transfer the treats to an airtight container or a heavy-duty freezer bag. Use parchment or wax paper between the layers to prevent sticking.
- When you are ready to enjoy the Rice Krispie Treats with Chocolate Chips and Ganache, remove the desired number of treats from the freezer and let them thaw at room temperature for about 30 minutes to an hour. They can also be thawed in the refrigerator overnight.
- When thawing, avoid microwaving the rice krispies treats as this can change their texture and may cause the ganache to melt unevenly.
Rice Krispie Treats with Chocolate Chips and Ganache
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Ingredients
- BARS:
- 3 tablespoons butter
- 1 - 10 ounce package large marshmallows or mini marshmallows
- 6 cups of Rice Krispies cereal or another crispy rice cereal
- I cup mini chocolate chips, frozen
- 1 tablespoon flaky sea salt
- GANACHE:
- 8 ounces semi sweet chocolate squares, finely chopped
- ½ cup heavy cream
- TOPPING:
- 1 tablespoon flaky sea salt
Instructions
BARS:
Place the mini chocolate chips into the freezer in a single layer on a pie plate at least one hour before you make the bars. This will help to keep them intact when you stir them into the Rice Krispie mixture.
Melt butter over low heat in a large saucepan. Add the marshmallows and stir until they are completely melted.
Stir the Rice Krispies into the marshmallow mixture.
Let this cereal mixture cool for 2-3 minutes. Checking often to make sure you can still stir it. Add in the mini chocolate chips that you have frozen. This process is important as the chips will melt if added to the mixture while still hot.
Spray a 9 x 13 inch pan with cooking spray. Press the cereal mixture into the prepared pan. Place wax paper or plastic wrap over the top of the mixture and roll a small rolling pin or glass back and forth over the wax paper so you have an even layer and a flat surface.
GANACHE:
Place the finely chopped chocolate into a heatproof bowl.
Pour the cream into a small saucepan over medium- low heat. Watch it carefully and when you see it start to bubble around the edges, remove it from the heat. This is important because if it is too hot it will burn the chocolate and it will become grainy.
Pour the cream over the chocolate and stir with a rubber spatula until the chocolate has melted and you have a smooth ganache.
Using a rubber spatula spread the melted chocolate ganache evenly over the top of the treats in the pan while it is still hot and easy to spread.
Sprinkle with the flaky sea salt.
Let this set for an hour or until the ganache is fully hardened.
Cut into bars, serve and enjoy!
