Chocolate Covered Cherry Rice Krispies Treats

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Chocolate Covered Cherry Rice Krispies Treats

Creamy melted chocolate, juicy bursts of maraschino cherry, and the nostalgic crunch of Rice Krispies all come together in these Chocolate Covered Cherry Rice Krispies Treats — a dessert that’s equal parts playful and irresistible.

Prep Time10

Cook Time10

Total Time40

Course: Dessert

Cuisine: American

Keyword: Easy, No-Bake

Servings: servings

Calories: 150kcal

Equipment

Large Pot
9x13 inch Pan
Spatula
Microwave-safe Bowl

Ingredients

6 cups Rice Krispies cereal Measure before pouring
10 oz mini marshmallows About one standard bag
3 tbsp unsalted butter Room temperature or softened, plus extra for greasing
1 tsp vanilla extract
1 jar maraschino cherries 10 oz, drained and chopped, pat dry to avoid excess moisture
2 cups semisweet or milk chocolate chips
1 tbsp coconut oil Optional, for smooth melting

Instructions

Lightly grease a 9x13-inch pan or line it with parchment paper for easy removal. Set aside.
In a large pot over low heat, melt the 3 tablespoons of unsalted butter until fully melted, stirring to prevent browning.
Add the 10 oz mini marshmallows to the melted butter. Stir continuously over low heat until the marshmallows are completely smooth and melted, about 3 to 5 minutes.
Remove the pot from heat and stir in the 1 teaspoon vanilla extract until combined.
Fold in the 6 cups of Rice Krispies cereal, stirring gently but thoroughly so every flake is coated with the marshmallow mixture.
Gently fold in the chopped maraschino cherries, distributing them evenly. If cherries are very wet, pat them dry before folding in to avoid soggy bars.
Transfer the mixture into the prepared pan and press it firmly and evenly using a spatula or lightly greased hands to create a compact layer. Press gently to maintain some airiness.
Allow the Rice Krispies layer to cool and set for 10 to 15 minutes at room temperature while you prepare the chocolate topping.
In a microwave-safe bowl, combine the 2 cups chocolate chips and 1 tablespoon coconut oil (if using). Melt in 30-second intervals, stirring between each interval until smooth and fully melted.
Pour or drizzle the melted chocolate evenly over the top of the Rice Krispies layer. You can fully coat the top or create a decorative drizzle pattern with a spoon.
Place the pan in the refrigerator for about 20 minutes to allow the chocolate to set completely.
Once the chocolate is firm, cut the treats into squares using a sharp knife warmed under hot water and dried for clean cuts. Serve and enjoy!

Notes

Store leftover bars in an airtight container at room temperature for up to 2 days. If your kitchen is warm and chocolate is soft, refrigerate for up to 5 days. For longer storage, freeze individual squares in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to 2 months; thaw in the refrigerator before serving.

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