These Irresistible Hot Chocolate Rice Krispie Treats for Christmas Cheer are a festive twist on a childhood classic—think marshmallow-y chocolate comfort with crunchy cereal and a peppermint finish. I first made them for a holiday bake sale and the warm cocoa flavor won over every picky relative. For more riff ideas on flavor mash-ups, I also enjoy experimenting with a chocolate-peanut-butter Rice Krispies treats when I want a richer filling.
Why Make This Recipe
- They taste like sipping a cup of hot cocoa in bar form—deep cocoa, marshmallow silk, and crisp cereal in every bite.
- Quick to make: about 20 minutes active time and great for last-minute holiday trays.
- Crowd-pleasing and easy to adapt for kids’ parties, cookie exchanges, or edible gifts.
- Minimal equipment and pantry-friendly ingredients make this approachable for any home cook.
- Personal note: I love how a little peppermint or white chocolate drizzle turns a simple recipe into something that looks and feels special. Also see a playful seasonal twist in simple holiday Rice Krispie ideas for more inspiration.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes (+30 minutes to set)
- Servings: about 12 squares (9×13 pan)
- Difficulty: Easy
- Method: Stovetop melting of butter and marshmallows with cocoa powder, fold in Rice Krispies, press into pan, chill and finish with optional drizzle/toppings.
My Experience Making This Recipe
On my first test I learned to add cocoa powder to the melted marshmallow rather than sprinkling it in with the dry cereal—this gives a smoother, more evenly chocolate flavor. I also discovered that pressing the mixture gently (not hard) keeps the treats light and chewy instead of rock-hard.
How to Make Irresistible Hot Chocolate Rice Krispie Treats for Christmas Cheer
Ingredients:
- 4 tbsp (55 g) unsalted butter
- 10 oz (280 g) mini marshmallows (or one 10-oz bag)
- 1/2 cup (50 g) unsweetened Dutch-process cocoa powder, sifted
- 1 tsp pure vanilla extract
- Pinch of fine sea salt
- 6 cups (180 g) Rice Krispies cereal
- 1/2 cup (90 g) white chocolate chips (optional, for drizzle)
- 2–3 tbsp crushed candy canes or mini marshmallows for topping (optional)
Directions:
- Line a 9×13-inch pan with parchment and lightly butter the paper. Set aside.
- In a large, heavy-bottomed saucepan over low heat, melt the butter. Add marshmallows and stir constantly until mostly melted, about 3–5 minutes. Keep the heat low to avoid scorching.
- Whisk the sifted cocoa powder into the melted marshmallow mixture until fully combined and smooth. Remove from heat and stir in vanilla and salt.
- Immediately fold in the Rice Krispies cereal with a large silicone spatula until evenly coated—work quickly so the mixture stays pliable. For a fun texture contrast, fold in 1 cup of mini marshmallows or 1/2 cup chopped chocolate here. Also check a similar chocolate-crunch technique in crunchy chocolate-chip Rice Krispie cookies.
- Transfer to the prepared pan and press evenly with a piece of greased parchment or a lightly buttered spatula—press gently for chewy bars.
- Melt white chocolate chips in 20-second microwave bursts, stirring between bursts, or use a double boiler, then drizzle over the cooled surface and sprinkle crushed candy canes. Chill 30 minutes, then cut into 12 squares.
Equipment notes: Use a large saucepan, silicone spatula, 9×13 pan, and parchment for easiest release.
Expert Tips for Success
- Keep heat low when melting marshmallows; burning causes grainy texture and bitter notes. A heavy-bottomed pan spreads heat evenly. I often use a large saucepan to prevent hotspots. Also see flavor pairings in other Rice Krispie variations.
- Sift cocoa powder first to avoid clumps and get an even chocolate color and taste. Dutch-process cocoa gives the deepest, less-acidic chocolate flavor.
- Don’t over-press the mixture into the pan—firm but gentle pressure preserves air pockets for a lighter bite. Use greased parchment to press without compacting too much.
- For a silky drizzle, melt white chocolate with 1 tsp neutral oil (vegetable or light coconut) to thin it and make it glossy.
- If you like extra chew, fold in 1 cup mini marshmallows after removing the pan from heat rather than melting them fully.
How to Serve Irresistible Hot Chocolate Rice Krispie Treats for Christmas Cheer
- Cut into squares and serve on a festive platter alongside hot cocoa for a themed dessert table.
- Use small tree- or star-shaped cookie cutters for bite-sized party treats—add a dusting of powdered sugar for “snow.”
- Wrap individual bars in cellophane with ribbons for neighbor gifts or place them in small holiday tins for office exchanges.
- Pair with coffee or spiced tea to balance the sweet, marshmallow-rich bars.
Storage and Reheating Guide
Store cooled treats in an airtight container at room temperature for up to 3 days to maintain chewiness. For longer storage, wrap individual squares in plastic wrap and freeze in a sealed freezer bag for up to 6 weeks. To thaw, leave wrapped bars at room temperature for 30–60 minutes; avoid microwaving from frozen or they may become overly sticky. If bars get slightly hard in the fridge, warm them for 5–7 seconds in the microwave (on a plate) to soften before serving.
Recipe Variations
- Gluten-free: Use certified gluten-free puffed rice cereal—otherwise ingredients are naturally gluten-free. See a crunchy chocolate variation idea here: chocolate-chip Rice Krispie cookie version.
- Dairy-free / Vegan: Swap butter for coconut oil and use vegan marshmallows (many contain gelatin-free options). Use dairy-free white chocolate or skip the drizzle.
- Peppermint Mocha: Add 1/4 tsp peppermint extract and top with crushed candy cane for a seasonal punch.
- Peanut Butter Hot Cocoa: Swirl 1/2 cup smooth peanut butter into the marshmallow cocoa before folding in cereal for a nutty twist.
Nutritional Highlights
- These treats are high in simple carbohydrates and sugar, so enjoy them as an occasional indulgence rather than a staple.
- A typical square (1 of 12) provides approximately 180–240 calories depending on add-ins; portion control is key for holiday parties.
- Allergen note: contains dairy (butter, white chocolate) and may contain traces of nuts depending on add-ins; they also contain gelatin if using standard marshmallows (not vegan). Use labeled substitutes to meet dietary needs.
Troubleshooting Common Issues
- Problem: Treats are too hard. Solution: You likely over-pressed the mixture or overcooked the marshmallow. Rewarm gently with 1 tbsp butter or 1/4 cup marshmallows to soften, then re-press lightly.
- Problem: Mixture is too sticky to handle. Solution: Wait 2–3 minutes for it to cool slightly, then press with greased parchment or lightly buttered hands—working immediately prevents tearing and sticking.
- Problem: White chocolate drizzle seized or looks grainy. Solution: Melt slowly over low heat or microwave in short bursts and add a teaspoon of oil to smooth it.
Frequently Asked Questions
Q1: Can I make these in the microwave instead of on the stovetop?
A1: Yes. Melt butter and marshmallows in a very large, microwave-safe bowl in 30–40 second bursts, stirring between bursts until smooth, then whisk in cocoa powder and proceed. Work quickly—the mixture sets fast.
Q2: How do I get the deepest chocolate flavor without adding bitterness?
A2: Use Dutch-process cocoa for a mellow, rich profile and avoid overheating the cocoa in the pan, which can make it taste bitter. Adding a pinch of salt brightens the chocolate notes.
Q3: Can I add mix-ins like chocolate chips without melting them into the marshmallow?
A3: Yes—fold in chips or small candies off heat so they retain texture. If you add large mix-ins, press more gently to keep the bars chewy and prevent breakage.
Q4: How far ahead can I make these for a party?
A4: Make them 1–2 days ahead and store in an airtight container at room temperature for best texture. For longer lead time, freeze individually wrapped bars and thaw the morning of the event.
Conclusion
If you want another festive shape idea to pair with these bars—cute Christmas trees made from Rice Krispies are a fun option—check out this simple tutorial: Rice Krispie Christmas Trees (Easy & Fun Treat).
Irresistible Hot Chocolate Rice Krispie Treats for Christmas Cheer
- Total Time: 20 minutes
- Yield: 12 squares
- Diet: Vegetarian
Description
A festive twist on a childhood classic, these hot chocolate Rice Krispie treats combine deep cocoa flavor, marshmallow silk, and crunchy cereal, topped with peppermint for a holiday touch.
Ingredients
- 4 tbsp (55 g) unsalted butter
- 10 oz (280 g) mini marshmallows (or one 10-oz bag)
- 1/2 cup (50 g) unsweetened Dutch-process cocoa powder, sifted
- 1 tsp pure vanilla extract
- Pinch of fine sea salt
- 6 cups (180 g) Rice Krispies cereal
- 1/2 cup (90 g) white chocolate chips (optional, for drizzle)
- 2–3 tbsp crushed candy canes or mini marshmallows for topping (optional)
Instructions
- Line a 9×13-inch pan with parchment and lightly butter the paper. Set aside.
- In a large saucepan over low heat, melt the butter. Add marshmallows and stir constantly until mostly melted, about 3–5 minutes.
- Whisk the sifted cocoa powder into the melted marshmallow mixture until fully combined and smooth. Remove from heat and stir in vanilla and salt.
- Fold in the Rice Krispies cereal until evenly coated.
- Transfer to the prepared pan and press evenly with a piece of greased parchment or a lightly buttered spatula. Press gently.
- Melt white chocolate chips and drizzle over the cooled surface. Sprinkle crushed candy canes. Chill 30 minutes, then cut into squares.
Notes
Keep the heat low when melting marshmallows to avoid grainy texture. Press gently to keep the treats light and chewy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop melting
- Cuisine: American