Chocolate dipped rice krispies treats with brown butter and sea salt; these are NOT the cereal treats of your childhood.
This is an extra special, elevated version of rice krispie treats thanks to the addition of brown butter, flake sea salt, and a dark chocolate dip.
If you want to be even more extra, use our guide on How to Make Homemade Marshmallows and then use your homemade marshmallows in your homemade treats.
This no bake recipe is incredible because of the higher ratio of marshmallows used.
Instead of super crispy treats, it’s an extra ooey, gooey snack thanks to the chewy marshmallows that are added and not completely melted.
This is why we use mini marshmallows instead of regular marshmallows.
Those baby bits of unmelted mallow are so scrumptious and keeps the chewy treat extra moist.
This is without question an upgraded version of a classic rice krispie treat; it’s an easy recipe that is our favorite treat.
Brown Butter Rice Krispie Treats
Before we decided to dip these in chocolate, the OG recipe was Gavin’s famous brown butter rice krispie treat.
A few years ago he decided to use brown butter for the original rice krispie recipe, add in extra marshmallows, and complete it with a topping of Maldon flake sea salt.
The brown butter adds an additional nutty flavor that almost reminds us of caramel.
All you need to do is melt the butter low and slow, swirling frequently, until golden brown.
We use brown butter a lot in our cooking, from our Brown Butter Lobster Roll Recipe to our Southern Corn Pudding Recipe with Brown Butter.
They were so, so, so good and always highly requested.
Honestly, we keep about half of a batch without chocolate for those who love the orginal brown butter recipe krispies so much.
Easy Way to Prepare Chocolate for Chocolate Dipped Rice Krispies Treats
Rather than dealing with a double burner to temper and melt your chocolate, use this easy hack with your microwave to melt chocolate.
It’s a great way to save some time when making this recipe as well as our other No Bake Chocolate Peanut Butter Pretzel Haystack Recipe.
Add a dollop of coconut oil with your chocolate chips in a small bowl.
Then microwave in 30 second-increments, stirring each time.
This helps to slowly melt the chocolate without the risk of it burning for this chocolate dipped rice krispies treats recipe.
The coconut oil will not make it taste like coconut, but it will help with the melting process and will create a nice sheen to the chocolate.
Variations on the Chocolate Dipping
Chocolate covered rice krispie treats can take on any of these variations:
- Dark Chocolate – We love the pairing of dark chocolate with sea salt, it’s always a winning combo.
- Milk Chocolate – Substitute the dark chocolate for semi-sweet chocolate chips instead.
- White Chocolate – If you are making these treats for a special occasion, just use white chocolate chips and food coloring or colored candy chips for colors to match a wedding or baby shower, or make them pink for Valentine’s Day. You could even use a heart shaped cookie cutter!
- Butterscotch Chips – Not a fan of chocolate? Use butterscotch chips, the flavor will pair well with the brown butter.
Chocolate Dipped Rice Krispies Treats Recipe
Prep Time: 15 Minutes
Additional Time: 15 Minutes
Serves: 12 Squares (or 24 if you cut into smaller, bite sized squares)
Ingredients:
- 2 sticks of butter (it will reduce when browned)
- 2 bags (10-ounce) mini marshmallows (11 cups)
- 1 teaspoon pure vanilla extract
- 9 cups (270g) rice krispies cereal
- 2 cups dark chocolate chips
- 1 teaspoon coconut oil
- 5-6 pinches of flake sea salt, all over the top when finished
Directions:
- Place the butter in a large stock pot on low heat, melt the butter and keep swirling the pan until the butter starts to turn a golden brown color. This usually takes 10-15 minutes.
- Add 9 cups of the mini marshmallows to the brown butter. Reserving 2 cup of the marshmallows.
- Stir the brown butter marshmallow mixture until the marshmallows melt. Add the vanilla.
- Remove the stockpot from the heat and add the rice krispies. Then mix with the marshmallow brown butter and the remaining 2 cups of mini marshmallows. Stirring until combined.
- Spray a large baking dish with nonstick cooking spray.
- Use a rubber spatula to press the mixed rice cereal marshmallow mixture into the pan mold until it’s at an even layer and flat. Then sprinkle with a generous amount of flake salt (about 5-6 pinches).
- Let the rice krispies cool in the refrigerator for 10 minutes. Then cut each rice krispie into a square serving.
- Next, in a microwave-safe bowl, add the dark chocolate chips and the coconut oil.
- Microwave for 30 second-increments to start to melt chocolate chips, then remove and stir. Continue this process until the chocolate is fully melted, usually around 90 seconds.
- Dip the corner of each rice krispie in the melted chocolate, allowing excess chocolate to drip into the bowl. Then place in a single layer on wax paper or parchment paper, and immediately sprinkle with an additional pinch of flake sea salt. If the chocolate starts to seize up before all are dipped, you may need to heat the chocolate back up for 15-30 seconds.
- Cool at room temperature until the chocolate is set, serve, and enjoy!
Note: Store the chocolate dipped rice krispie treats in an airtight container.
Chocolate Dipped Rice Krispies Treats (with Brown Butter)
Looking for an elevated rice krispie treat? This chocolate-dipped rice krispies treats recipe starts with brown butter and sea salt!
Ingredients
- 2 sticks of butter (it will reduce when browned)
- 2 bags (10-ounce) mini marshmallows (11 cups)
- 1 teaspoon pure vanilla extract
- 9 cups (270g) rice krispies cereal
- 2 cups dark chocolate chips
- 1 teaspoon coconut oil
- 5-6 pinches of flake sea salt, all over the top when finished
Instructions
- Place the butter in a large stock pot on low heat, melt the butter and keep swirling the pan until the butter starts to turn a golden brown color. This usually takes 10-15 minutes.
- Add 9 cups of the mini marshmallows to the brown butter. Reserving 2 cup of the marshmallows.
- Stir the brown butter marshmallow mixture until the marshmallows melt. Add the vanilla.
- Remove the stockpot from the heat and add the rice krispies. Then mix with the marshmallow brown butter and the remaining 2 cups of mini marshmallows. Stirring until combined.
- Spray a large baking dish with nonstick cooking spray.
- Use a rubber spatula to press the mixed rice cereal marshmallow mixture into the pan mold until it's at an even layer and flat. Then sprinkle with a generous amount of flake salt (about 5-6 pinches).
- Let the rice krispies cool in the refrigerator for 10 minutes. Then cut each rice krispie into a square serving.
- Next, in a microwave-safe bowl, add the dark chocolate chips and the coconut oil.
- Microwave for 30 second-increments to start to melt chocolate chips, then remove and stir. Continue this process until the chocolate is fully melted, usually around 90 seconds.
- Dip the corner of each rice krispie in the melted chocolate, allowing excess chocolate to drip into the bowl. Then place in a single layer on wax paper or parchment paper, and immediately sprinkle with an additional pinch of flake sea salt. If the chocolate starts to seize up before all are dipped, you may need to heat the chocolate back up for 15-30 seconds.
- Cool at room temperature until the chocolate is set, serve, and enjoy!
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