These Malted Chocolate Rice Crispy Treats are a gooey, malty and decadent twist on the classic marshmallow treat.

Sliced chocolate rice crispy treats stacked on a wooden board.

There is no greater joy than a homemade marshmallow rice crispy treat. Okay, that might be overstating it a bit, but I truly love rice crispy treats. I'll never get over how much I adore the original best-ever salted brown butter rice crispy treats from Smitten Kitchen—a recipe I happily make once a year around Halloween. But now and then, I like to venture away from that classic and play with the flavors. While I've made Strawberry Rice Crispy Treats before, these Chocolate Rice Crispy Treats take the gooey bar up a notch with decadent dark chocolate and malted milk powder, giving it a roasty, toasty delicious twist. And of course, they're super easy to make--always a bonus.

A stack of chocolate rice crispy treats showing their gooey texture.

Ingredients Needed and Substitutions

Here is a brief overview of the ingredients needed for this recipe. The recipe card lists the full recipe with quantities below this text.

crispy rice cereal (we all know the OG is from Kellogg's and is great, but store-brand is fine too!---just avoid the "puffed rice" cereal as this doesn't have the correct texture for these cereal treats)
malted milk powder (this can usually be found in the store under the Carnation brand, or purchased online)
chopped chocolate or chocolate chips (choose finely chopped high-quality chocolate bars that you like the taste of, or at the very least a high-quality brand of chocolate chips like Ghirardelli or Callebaut)
marshmallows (the mini marshmallows tend to melt easier, but either size is fine here so long as it is 10 ounces)
unsalted butter (salted butter can be used, but the amount of added salt should be cut in half)
coarse kosher salt (this recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by about half for volume, or use the same amount by weight.)
vanilla extract

How to Make Them

Here is a visual overview of how to make these Chocolate Rice Crispy Treats! Keep scrolling for the full recipe.

Melted butter in a pot for chocolate rice crispy treats.

Step 1: Melt the butter.

Marshmallows in a pot with melted butter for chocolate rice crispy treats.

Step 2: Stir in the marshmallows, salt, and vanilla extract and cook until completely homogenized.

Stirring the melted chocolate mixture into the malted melted marshmallows.

Step 3: Melt the chocolate.

Mixing crispy rice cereal into the chocolate mixture for chocolate rice crispy treats.

Step 4: Stir in the malted milk powder and rice cereal.

Pressing the chocolate rice crispy treats mixture into a baking pan with extra marshmallows on top.

Step 5: Add in a few extra marshmallows.

Chocolate rice crispy treats mixture pressed into a parchment-lined baking pan.

Step 6: Use an oiled spatula or flat bottom cup to press the cereal treat in an even layer. Let set up.

How to Store Them

Chocolate Rice Crispy Treats can be stored at room temperature in an airtight container for about 3 days. For longer storage, refrigerate for up to 5 days. They also freeze well in an airtight container for up to 3 months. Defrost at room temperature.

Slicing chocolate rice crispy treats into squares on a cutting board.

More Sweet Treats

Making these Chocolate Rice Crispy Treats? Be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!

Full Recipe

Malted Chocolate Rice Crispy Treats

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Author: Kelli Avila
Prep Time: 00:10
Total Time: 10 minutes
Yield: 12-16 servings 1x
Category: sweets

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Description

These Malted Chocolate Rice Crispy Treats are a gooey, malty and decadent twist on the classic marshmallow treat.

Ingredients

Units Scale

8 tablespoons butter, plus more for pan (or use cooking spray)
1 (10-ounce) bag marshmallows, divided
1 teaspoon vanilla extract
¾ teaspoon coarse kosher salt
¾ cup chopped dark chocolate or chocolate chips
5 cups crispy rice cereal
¼ cup malted milk powder

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Instructions

Butter or spray a 9-inch square baking dish and line with two pieces of parchment paper long enough to hang over the sides inside.
In a large pot, melt the 8 tablespoons butter over medium-low heat. Add in all but 1 cup of the marshmallows, vanilla, and salt. Cook, stirring often, until the marshmallows are melted and evenly combined with butter. Add in the chocolate chips and cook until melted. Turn off the heat.
Working quickly, add in the cereal and malted milk powder until completely combined. Roughly stir in the remaining 1 cup of marshmallows.
Immediately transfer the mixture to the prepared baking dish. Use a lightly oiled spatula to press into a firm, even layer.
Let cool completely, then cut into squares and serve.

Notes

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.

Store the cereal treats at room temperature in an airtight container for up to 3 days.

Malted milk powder can usually be found in the store under the Carnation brand or online.

It's not essential to reserve some marshmallows to add later, but doing so enhances the dessert's visual and textural appeal. If you prefer to skip this step, simply add all the marshmallows to the pot in step 2.