These rich Chocolate Rice Krispie Treats are packed full of marshmallows, chocolate chips, cocoa powder and Cocoa Krispies. For extra flavor and texture, these chewy treats have sweetened condensed milk and chocolate malted milk powder mixed in.
Grease and parchment line an 9x13 inch casserole dish and set aside. This helps with easy removal so you don’t have to cut them in the pan.
Melt the butter in a large saucepan over medium heat stirring occasionally, and allow it to cook until some golden brown flecks begin to form (about 5 minutes).
1 ½ cups salted butter
Add the cocoa powder, half of the chocolate malted milk powder, kosher salt and sweetened condensed milk and stir to combine. Allow the mixture to come to a boil, and allow it to bubble for one minute, stirring.
¼ cup cocoa powder, ½ cup chocolate malted milk powder, 1 teaspoon kosher salt, ½ cup sweetened condensed milk
Add 10 oz of the mini marshmallow and stir until melted. Add the chocolate chips, remaining chocolate malted milk powder and stir, allow them to melt slightly. Remove from the heat.
16 oz mini marshmallows, 1 cup semi-sweet chocolate chips, 8 cups Cocoa Krispies
Add the remaining marshmallows and toss to coat, then add the cocoa krispies and toss until completely coated.
Transfer to the prepared dish and gently pull/push the mixture around the pan to meet the edges (don’t press down hard). Top with flaky sea salt.
Flaky sea salt
Cover and allow it to set up for one hour. Slice and serve.
Notes
Store the chocolate Rice Krispie squares at room temperature, tightly covered, for up to one week. Freeze tightly wrapped for up to 3 months. Thaw completely before enjoying.Optional: chop up Whoppers (or malted milk eggs for a festive Easter version) and fold into the mixture before adding to the pan.