These Chocolate Chip Rice Crispy Treats are the ultimate upgrade to your childhood favorite. By using extra marshmallows and a hint of kosher salt, we create a texture that stays soft and gooey for days. The addition of mini chocolate chips adds a rich sweetness that balances the toasted cereal perfectly.
Unsalted butter, cut into chunks – 1/2 cup
Mini marshmallows, divided – 10 cups
Rice cereal (GF if needed) – 8 cups
Mini semi-sweet chocolate chips – 1 cup
Kosher salt – 1 pinch
Prepare the pan: Spray a 9×13 baking dish with nonstick cooking spray. Line with parchment paper, leaving an overhang for easy removal, and spray the parchment as well.
Melt the base: In a large dutch oven or heavy-bottomed pot over medium-low heat, combine the butter, salt, and 8 cups of mini marshmallows. Stir frequently until completely smooth.
Combine: Remove the pot from the heat. Add the rice cereal and stir gently with a greased spatula until every piece is evenly coated in the marshmallow mixture.
Fold in additions: Add the remaining 2 cups of marshmallows and the mini chocolate chips. For slightly melted chocolate, stir immediately. For intact chips, let the mixture cool for 2 minutes before stirring.
Press and set: Transfer the mixture to the prepared dish. Using a greased spatula, gently spread the mixture to the edges. Do not pack it down tightly. Let the treats rest at room temperature for at least 1 hour before slicing into squares.
• Use fresh marshmallows for the best stretch; stale marshmallows result in hard treats.
• Do not over-compress the mixture in the pan, or the bars will become dense and tough.
• Store in an airtight container at room temperature to maintain the chewy texture.