Decadent Chocolate Covered Rice Krispie Treats

Recipe by The Pantry Elf
READY IN: 30mins
YIELD: 50 squares


  • 3
    tablespoons butter or 3 tablespoons margarine, plus extra for greasing the pan
  • 5
    ounces toasted coconut marshmallows (half of a 10 oz. package)
  • 5
    ounces regular marshmallows (half of a 10 oz. package)
  • 6
    cups Rice Krispies
  • 1
    (12 ounce) package dark chocolate chips (I use Hershey's Special Dark)
  • 1
    tablespoon butter
  • 18
    teaspoon salt
  • 13
    cup milk
  • 1
    tablespoon corn syrup
  • 50
    pieces M&M's


  • For The Rice Krispie Treats: Grease a 13x9x2 pan and set aside. In a large saucepan, melt the butter or margerine over low heat, then add the marshmallows and stir until melted.
  • Remove from heat, and using a buttered spatula stir in the cereal until all of it is coated with the marshmallows.
  • Press cereal into the greased pan with the spatula. Let cool.
  • To Make The Ganache: Using a double boiler, melt the dark chocolate, butter, and salt together, stirring often. Add the milk slowly, using more as necessary to reach a creamy consistency.
  • Add the corn syrup slowly while stirring, until you see the chocolate turn glossy.
  • Pour chocolate over Rice Krispie Treats and allow to cool for 5 minutes before dotting with candies (I made 5 rows of 10 pieces of candy, which made it easy to cut 50 squares of treats).
  • Cool at room temperature, cut into squares, and enjoy!
  • *NOTE: You can substitute 4 cups of mini marshmallows for all the marshmallows in the recipe if you prefer.