Chocolate Rice Crispy Squares (No Marshmallows)
Disclosure: This post may contain affiliate links.
Chocolate rice crispy squares are a healthier version made without marshmallows. These are made with only 4 ingredients with no baking required.
Honey and nut butter are melted together, then combined with cocoa powder. These are mixed together with rice krispies cereal to create a simple and delicious treat. Your kids will love helping you make them. They’ll love eating them too (so will your spouse)!
Classic Rice Krispie Treats With a Chocolatey Twist
These chocolate rice crispy treats are a healthier alternative to the old recipes we remember as kids. But you’ll love the update!
- You only need 4 ingredients to make this recipe. These are simple without a lot of fuss.
- This process can be used for a variety of easy snack ideas including our homemade cereal bars using Cheerios, our delicious s’more bars, and these no-bake chocolate puffed rice squares.
- You can double the recipe and save extra in the freezer for later.
- Drizzle melted chocolate on top for even more chocolatey flavor. Or sprinkle in a few mini chocolate chips before pressing the ingredients into the pan.
- Kids LOVE these and they’re the perfect treat to add to bento lunch boxes!
The nut butter and honey add great taste without all the stickiness of marshmallows in traditional rice cripsy treats.
These are great for kids and adults. If you make them once, your family will be asking for them again.
Recipe Ingredients
RICE KRISPIES CEREAL: This recipe uses 3 cups of rice krispies cereal. Feel free to substitute with Cheerios or puffed rice cereal.
FILLING: A combination of nut butter, honey and cocoa powder is all you need for this delicious treat. Feel free to use peanut butter, almond butter or a nut-free Sunbutter or tahini for this recipe. Honey can also be replaced with real maple syrup.
How To Make Chocolate Rice Crispy Squares
Making this recipe is very similar to traditional rice crispy treats.
- Melt nut butter and honey in the microwave.
- Stir in the cocoa powder. Mix together with rice krispies.
- Press into a baking dish. Chill in the fridge to set, then slice into squares.
- Serve and enjoy!
Leftovers can be stored in an airtight container on the counter or in the fridge up to 4-5 days.
These also freeze well! Add to a freezer bag and remove as much excess air as possible. These will keep up to three months in the freezer.
Recipe Tips
- Lightly grease the baking dish before adding the ingredients. You can use nonstick cooking spray, melted butter or a tiny bit of cooking oil. This will prevent the treats from sticking to the pan. Be sure to do this with a lightly so that extra doesn’t transfer to the recipe and affect the taste.
- Melt the nut butter and honey in the microwave in 30 second increments. It took me about 45 seconds for the consistency to be melted enough to mix. Too much heating can cook the nut butter so it’s important to keep an eye on it.
- Use only ¼ cup of cocoa powder (no more) so that it mixes well with the rice crispies. Any extra cocoa will act like flour and create a “batter” consistency that won’t mix with the rice crispies.
- This recipe needs to chill and set before slicing. You can do this in the fridge for 1-2 hours or freezer for 1 hour. Use a sharp knife to slice into desired sizes. I sliced into 12 squares.
More Treat Recipes
- Easy Fudgy Brownies are made without eggs or nuts.
- Double Chocolate Chip Cookies taste like they’re from a bakery but are so easy to make.
- No-Bake S’more Bars are the easiest way to enjoy the campfire dessert at home.
- Saltine Cracker Candy is made from crackers, toffee and chocolate. It’s a kid favorite!
- Mini M&Ms Cookies are a rainbow of color. Easy too.
Did you love this treat recipe? Be sure to leave a rating below!
Chocolate Rice Crispy Squares (No Marshmallows)
Ingredients
- ½ cup honey - or maple syrup
- 1 cup nut butter - peanut butter, almond butter or sunbutter (nut free)
- ¼ cup cocoa powder
- 3 cups rice krispies cereal
Instructions
- Lightly grease a square baking dish.
- Add honey and nut butter to a microwave safe bowl. Heat for 30-60 second increments, until melted. Mix together. Carefully remove bowl from microwave (it may be hot).
- Add cocoa powder and stir together until completely blended.
- Add rice krispies to a large bowl along with mleted chocolate mixture. Mix together until rice krispies are evenly coated.
- Add to square dish and press down firmly with the back of a spatula. Place in the fridge to chill and firm for 2 hours.
- Flip the dish on to a counter top to release the rice crispy squares. Slice them into 12 squares. Serve and enjoy!
Recipe Notes:
- Lightly grease the baking dish before adding the ingredients. You can use nonstick cooking spray, melted butter or a tiny bit of cooking oil. This will prevent the treats from sticking to the pan. Be sure to do this with a light hand so that extra doesn’t transfer to the recipe and affect the taste.
- Melt the nut butter and honey in the microwave in 30 second increments. It took me about 45 seconds for the consistency to be melted enough to mix. Too much heating can cook the nut butter so it’s important to keep an eye on it.
- Use only ¼ cup of cocoa powder (no more) so that it mixes well with the rice crispies. Any extra cocoa will act as a flour base and create a “batter” consistency that won’t mix with the rice crispies.
- This recipe needs to chill and set before slicing. You can do this in the fridge for 1-2 hours or freezer for 1 hour. Use a sharp knife to slice into desired sizes. I sliced into 12 squares.
