Chocolate-Covered Strawberry Rice Crisp Bars
These chocolate-covered strawberry rice crisp bars combine crispy rice cereal, juicy strawberries, gooey marshmallows, and luscious chocolate topping for a nostalgic and delicious treat that’s quick and easy to make.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 6 cups (150g) Rice Crisp Cereal (e.g., Kellogg’s Rice Krispies)
- 1 cup chopped strawberries (fresh or frozen, thawed and drained if frozen)
- 4 tablespoons (57g) unsalted butter, melted
- 4 cups (120g) mini marshmallows
- 1 1/2 cups (270g) milk chocolate chips
- 1/4 cup (60g) strawberry jam or preserves
- 1 teaspoon vanilla extract
- A pinch of sea salt
Instructions
- Lightly grease an 8×8 inch (20×20 cm) baking pan with butter or nonstick spray.
- In a microwave-safe bowl, melt 4 tablespoons (57g) unsalted butter on high for 30 seconds. Stir, then add 4 cups (120g) mini marshmallows. Microwave in 30-second intervals, stirring between, until completely melted and smooth (about 1-2 minutes total).
- Stir in 1 teaspoon vanilla extract and 1/4 cup (60g) strawberry jam into the melted marshmallow mixture until well combined.
- In a large bowl, gently fold 6 cups (150g) rice crisp cereal and 1 cup chopped strawberries into the marshmallow mixture, being careful not to mash the strawberries.
- Transfer the mixture into the prepared pan. Using a buttered spatula or wax paper, press down firmly and evenly for 3-5 minutes.
- Chill the bars in the fridge for at least 30 minutes to firm up.
- Melt 1 1/2 cups (270g) milk chocolate chips in a microwave-safe bowl, heating in 30-second bursts and stirring until smooth.
- Pour the melted chocolate evenly over the chilled bars. Spread with a spatula if needed and sprinkle a tiny pinch of sea salt on top.
- Place the bars back in the fridge for another 15-20 minutes or until the chocolate is set.
- Remove from pan, cut into squares or rectangles with a sharp knife, and serve.
Notes
Use almond flour-based rice crisp cereal for gluten-free option. Swap dairy milk chocolate chips for dairy-free or dark chocolate chips for less sweetness. For vegan, use plant-based butter and vegan marshmallows. Press bars firmly into pan to avoid crumbling. Chill bars thoroughly before slicing for clean cuts. Warm chocolate gently if it hardens too fast while spreading.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Fat: 4
- Carbohydrates: 30
- Protein: 2
Keywords: chocolate-covered, strawberry, rice crisp bars, homemade, easy recipe, marshmallows, chocolate chips, snack, dessert