Serious Eats / Amanda Suarez

Why It Works

• Toasting the cereal and browning the butter give the bars a deeper, richer nuttiness.
• Malted milk powder brings a savory note to the bars and enhances the flavor of the brown butter, marshmallows, and chocolate.

I’m a champion snacker with a sweet tooth, and there’s nothing I love more than a portable treat that takes less than 20 minutes to prep. For that reason, homemade Rice Krispies Treats are a staple in my home. The minimal effort dessert requires little more than tossing the ingredients into a pot, scraping the mixture into a baking pan, and letting it cool before portioning. (It’s also gluten-free, nut-free, and can be easily made dairy-free by swapping in melted non-dairy butter, making it a great contribution for school bake sales and community events.)

Serious Eats / Amanda Suarez

Another perk? Rice Krispies Treats are wonderfully versatile. The neutral flavor of the cereal and marshmallows makes the bars easily adaptable to a variety of flavors or additions. S’mores, schmaltz, and chocolate are just a few of the other flavor variations available on our site. Recently, I gave my go-to recipe a twist by adding chocolate—via Cocoa Krispies and dark chocolate chunks—and malted milk powder.

Made from a blend of wheat flour and malted barley extracts, malted milk powder is deeply savory, with what former Serious Eats editor Stella Parks describes as a "roasted, toasted, earthy flavor." The dry milk powder also adds rich creaminess, which enhances the flavors of the brown butter, marshmallows, and chocolate. (Unfortunately, these treats are not gluten-free because malted milk powder does contain wheat.)

Serious Eats / Amanda Suarez

As simple as Rice Krispies Treats are, there are a few ways to make them even better. As in my basic recipe for Rice Krispies Treats, I toast the cereal and brown the butter to give the bars a rich nuttiness and deeper flavor. I also season the bars generously, creating a salty-sweet dynamic that keeps you coming back for more. Packed with crunchy cereal, chocolate chunks, and plenty of brown butter and gooey marshmallows, these malted Cocoa Krispies Treats are easy, delicious, and perfect for feeding a crowd.

July 2025

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99 g Rice Krispies (3 1/2 ounces; 3 1/2 cups), see notes

85 g Cocoa Krispies (3 ounces; 3 cups)

Nonstick cooking spray, for greasing

56 g unsalted butter (2 ounces; 4 tablespoons)

1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

One 16-ounce bag marshmallows, any size

1/2 cup malted milk powder (about 2 1/3 ounces; 65 g)

149 g dark chocolate (5 1/4 ounces), coarsely chopped (1 cup), between 64 and 70% cacao

Flaky salt, such as Maldon, to garnish, optional

Adjust oven racks to the second from the top and second from the bottom. Preheat oven to 325ºF (163ºC). Line two 13-by-18-inch rimmed baking sheets with parchment. Arrange Rice Krispies and Cocoa Krispies evenly between the 2 sheets. Toast in oven, stirring every 3 minutes, until Rice Krispies are golden brown and the Cocoa Krispies smell chocolaty, about 10 minutes. Remove from oven and let cool slightly, about 5 minutes. Transfer Rice Krispies and Cocoa Krispies to a large bowl; set aside.

Serious Eats / Amanda Suarez 1.

Meanwhile, line a 9-by-9-inch baking pan or dish with parchment paper, leaving a 2-inch overhang on 2 opposite sides. Coat evenly with nonstick cooking spray; set aside. 1.

In a 6-quart pot, melt 4 tablespoons unsalted butter over medium heat, stirring and swirling, until milk solids turn golden brown and the butter smells nutty, 3 to 4 minutes. Reduce heat to low. Add salt, followed by marshmallows. Using a silicone spatula, stir until the marshmallows have just melted, about 4 minutes. Add malted milk powder, whisking constantly to dissolve. Add Rice Krispies and Cocoa Krispies and, using a spatula, fold until combined. Remove from heat and let cool slightly, about 3 minutes. Fold in chopped chocolate to combine.

Serious Eats / Amanda Suarez 1.

Quickly scrape cereal and marshmallow mixture into prepared baking dish. Spray another spatula with nonstick cooking spray, then use it to press mixture into an even, compact layer. Sprinkle all over with flaky salt, if using. Allow bars to cool for 30 minutes before portioning.

Serious Eats / Amanda Suarez 1.

To portion, remove bars from the baking dish and place on a cutting board. Using a serrated knife, cut bars into squares, rectangles, or your desired shape.

Serious Eats / Amanda Suarez

Special Equipment

Two 13-by-18-inch rimmed baking sheets, parchment, 9-by-9-inch baking pan or dish, whisk, serrated knife

Notes

The Rice Krispies can be substituted with Cocoa Krispies, and vice versa, if desired.

To make these bars dairy-free, melt 4 tablespoons dairy-free butter instead and skip the browning. To make the bars vegetarian, substitute the regular marshmallows with a vegetarian-friendly alternative.

Make-Ahead and Storage

The bars can be kept in an airtight container at room temperature for up to 1 week, but are best enjoyed within 5 days.

Nutrition Facts (per serving)
317	Calories
8g	Fat
60g	Carbs
3g	Protein

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Nutrition Facts Servings: 9 to 12 Amount per serving Calories 317 % Daily Value* 8g 11% Saturated Fat 5g 25% 11mg 4% 189mg 8% 60g 22% Dietary Fiber 1g 5% Total Sugars 35g 3g Vitamin C 5mg 25% Calcium 26mg 2% Iron 5mg 30% Potassium 136mg 3% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)