These Double Chocolate Rice Krispie Treats, the perfect homemade chocolate bar, fast and easy. Made with milk and dark chocolate and rice cereal. Makes a delicious dessert or snack, kids and adults will love it.
Double Chocolate Rice Krispie Treats
Double Chocolate Rice Krispie TreatsI was visiting a friend awhile back, and knowing my love of chocolate she told me she made something that I just had to try. And try I did, they were these amazing Double Chocolate Crispy Treats.
They tasted just like a chocolate bar I used to eat in Canada. I knew I had to make them too. Rice Krispie squares weren’t new to Italy but these amazing chocolate ones were new to me.
When I look back over the years I realized I have learned so much about Italian cooking and baking. I have been so lucky to have such an amazing mother-in-law who was always ready to share what she knew with me. Even though at the beginning we had no idea what the other was saying. But food always seems to bring people together.
How to make Chocolate Rice Krispie Treats
Line the baking pan with parchment paper. Melt the dark chocolate and spread on the baking dish. Leave at room temperature.
Melt part of the milk chocolate with the butter, when almost melted remove from heat and stir until smooth, then stir in the rice cereal a bit at a time and combine, spoon the Rice Krispie mixture evenly on top of the first layer. Let sit at room temperature.
Melt the remaining milk chocolate, then pour on top of 2nd layer, swirl to cover. Let sit for at least 2-3 hours in the fridge. Then cut into bars. 
Because there are no marshmallows in these I really think using a good quality chocolate is a good idea. You really can taste the difference especially since they are no-baked.
How to melt Chocolate
Since I don’t have a microwave I use the Bain Marie method, I place the chopped chocolate in a bowl over a pot of boiling water, be sure that the bottom of the bowl doesn’t touch the water. Once water touches chocolate while melting it will seize and the chocolate is ruined.
Another way is with the microwave, place the chocolate in a microwave safe bowl for 20-30 seconds, then remove and give it a stir. Place the bowl back in the microwave and repeat the process of cooking for 20-30 seconds until the chocolate has melted.
More Delicious Chocolate Recipes
Big Double Chocolate Chip Muffins
Italian Breakfast Cake with Mascarpone & Chocolate Chips
So when I was able to share something of mine with my new family, I did. Original Rice Krispie Treats were one of the first things I shared.
One of those rare occasions when my husband and I were actually together in a supermarket, he happened to notice the new arrival in Italy. Yes Rice Krispies had arrived. Looking at me and I swear the Italian’s eyes lit up, said “remember those sweet bars you made at your Mom’s with this cereal”? And believe it or not we actually found marshmallows too!
I think I was making those darn Krispie Squares for half the town, they absolutely loved them. Thank goodness friends and family started to make them for themselves. But now thanks to my friend and her recipe from Giallo Zafferano I can make these Double Chocolate Crispy Treats.
How to store Chocolate Rice Krispie Treats
Place the slices in an airtight container in single layers, with parchment paper between the layers. The container can be stored at room temperature (if your house is cool) for up to three days, or refrigerate for up to a week.
They can also be frozen in a freezer safe container, with parchment paper separating the layers, they will keep for up to 6 weeks in the freezer.
So if you are looking for a chocolate treat then why not give these Double Chocolate Rice Krispie Treats a try and let me know what you think. Enjoy!
Double Chocolate Crispy Treats
Ingredients
- 1 3/4 cups Rice Krispies (44 grams)
- 1/4 cup dark chocolate (a little more then 1 1/2 ounce) (44 grams)
- 7 1/2 ounces milk chocolate (divided) (218 grams)
- 1 tablespoon butter (15 grams)
The best quality chocolate makes for a more delicious bar.
Instructions
- Line a 9x6 inch (23x15cm) baking pan (I think also an 8 or 9 inch square baking dish would do) with parchment paper. Set aside.
- Melt the dark chocolate and spread on the baking dish (swirl the chocolate to cover the bottom). Leave at room temperature.
- Melt 5 ounces (145 grams) of milk chocolate and butter, when almost melted remove from heat and stir until smooth, then fold in the Rice Krispies a little at a time and combine, spoon the Rice Krispie mixture evenly on top of the first layer. Let sit at room temperature.
- Melt remaining 2 1/2 ounces (73 grams) of milk chocolate, then pour on top of the 2nd layer, and spread as evenly as possible.
- Let sit for at least 2-3 hours in the fridge. Then cut into bars. Enjoy!
Nutrition
MJ says
Haven’t made these yet, but definitely will. You had me at Canadian chocolate bar. 🙂
Rosemary says
Hi MJ, haha thanks, let me know if you try it. Have a great weekend.
Nancy says
Update. Tasted good but 1/4 inch thick. Cannot for the life of me how recipe works. Sorry don’t recommend
Rosemary says
Hi Nancy, you might have used a bigger pan.
Mardie says
Hi there, just made my first recipe from your site! Chicken Parma really tasty , maybe needed to make my sauce slightly thinner as I used Double strength tomato paste however all was eaten!
Then decided to make your Apple and Cinnamon muffins ! My husband ate 2 straight out of the oven! Lovely change with the Maple syrup and Coconut oil. Thanks again.
Rosemary says
Hi Mardie, thanks so much, so glad you enjoyed both. Take care.
M says
Hi Rosemary! Step 2 says to spread the dark chocolate on the baking dish and leave at room temperature. Step 3 says to remove the 1st layer from the fridge. I wasn’t sure if I was supposed to leave the 1st layer out or put it in the fridge. I put it in the fridge but maybe that’s why when I cut up the finished bars they were quite crumbly and don’t look like your photo.
For the 1st layer and the 3rd layer I melted the chocolate on low because I was afraid of burning it. However, it was hard to spread due to the thickness. What setting do you use?
Regardless, I used all dark chocolate and sprinkled sea salt on the top and they turned out delicious.
Rosemary says
Hi M, so I went back and asked my cousin the steps she uses to make this (she makes it all time) and she said she only puts it in the fridge at the end when it’s all made. So I corrected the recipe to show that. The chocolate should be easily pourable when melted,(you might have waited too long to pour it and it while it cooled it became harder) melt it either in the microwave or bain marie (a bowl over a pot of boiling water, make sure the bottom of the dish doesn’t touch the water) and gently stir until melted and pourable. Hope that helps.
M says
Can I use all dark chocolate instead of a mix of dark chocolate and milk chocolate per the recipe?
Rosemary says
Hi M, yes you can use all dark if you prefer.
Janet says
Haha your funny, leftover Easter chocolate. Not in my house. I’m going to have to make these, they look so yummy!!xo
Rosemary says
I know eh Janet! Just a good excuse to go out and buy more! xo to you too!
Kristen says
Oh yes, your friend was right–these look incredible. Can’t wait to try!
Rosemary says
Hi Kristen, thanks they are sooooo good!
swayam says
Beautiful Rosemary! Just what I have been craving today
Rosemary says
Thanks Swayam, hope you enjoy them.