These Salted Chocolate Rice Krispie Treats are an elevated version of a classic with the addition of decadent semisweet chocolate ganache and a sprinkle of flakey salt!
Rice Krispie treats are a great easy gluten-free dessert to prepare for any event. You can make the ganache for this recipe with coconut cream or other dairy-free heavy cream to make them dairy-free as well! My Vanilla Bean Rice Pudding and Copycat Starbucks Oat Bars are also great naturally gluten-free desserts.
If you love decadent chocolate desserts, these rice krispie treats with chocolate ganache are going to become a new favorite. For other chocolate ganache desserts, be sure to check out my No Bake Triple Chocolate Cheesecake or Billionaire's Shortbread Bars!
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⭐️ Why You Need to Make This Recipe
- Texture - Crispy rice, chewy marshmallow, and creamy ganache come together into one satisfying bar.
- Flavor - Buttery vanilla marshmallow goodness flavors the rice krispie treat base with rich bitter-sweet chocolate and salt on top.
- Method - These bars are incredibly simple and quick to make!
🧈 Ingredients
Here are the ingredients needed to make these elevated salted chocolate ganache Rice Krispie treats.
Ingredient Notes
- Rice Krispies - Unsweetened puffed rice cereal.
- Marshmallows - Large or mini would work but I prefer mini marshmallows because they melt more easily.
- Butter - Salted butter boosts the flavors so be sure to add ⅛ teaspoon of salt if using unsalted butter.
- Chocolate - You could use chopped semisweet chocolate or chocolate chips. Or try using dark chocolate if you like that.
- Heavy Cream - Whipping cream that is at least 33% milk fat is needed to make sure the ganache is not too thin.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Begin melting the mini marshmallows and butter together in the microwave in 30-second increments or in a pot on the stove.
Step 2: Add the vanilla extract to the fully melted mixture and mix until well incorporated.
Step 3: Add the rice krispies and fold just until completely coated. Add in an extra handful of mini marshmallows, if desired.
Step 4: Press into a baking pan that has been well-greased with butter. Refrigerate while you make the ganache.
Step 5: Heat the cream until scalding before adding the chocolate. Let sit for 1 minute before whisking until completely smooth.
Step 6: Spread the ganache over the rice krispie treats and then top with a sprinkle of flakey salt. Slice and serve immediately or refrigerate until ready to serve for the ganache to harden slightly.
💡 Top Tip
Be careful not to overmix the rice krispie mixture to the point that the rice krispies get crushed. Also, avoid packing the rice krispies too firmly into the pan because they will be too dense and tough.
🌾 More Gluten-Free Recipes
Looking for other dessert recipes that are naturally gluten-free? Try these:
If you tried these Rice Krispie Treats with Chocolate Ganache or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Salted Chocolate Rice Krispie Treats
Equipment
- 9x9-inch pan
- mixing bowls
- measuring cups & spoons
- silicone spatula
Ingredients
- ¼ cup salted butter
- 5 cups mini marshmallows
- 2 tsp vanilla extract
- 6 cups Rice Krispies cereal
- ¼ cup heavy cream
- ¾ cup semisweet chocolate chips
- ½ tsp flakey sea salt
Instructions
- Grease a 9X9-inch pan with butter. Begin melting the mini marshmallows and butter together in the microwave in 30-second increments or in a pot on the stove. Add the vanilla extract to the fully melted mixture and mix until well incorporated.
- Add the rice Krispies and fold just until completely coated. Add in an extra handful of mini marshmallows, if desired. Press into a baking pan that has been well-greased with butter. Refrigerate while you make the ganache.
- Heat the cream until scalding before adding the chocolate. Let sit for 1 minute before whisking until completely smooth. Spread the ganache over the rice krispie treats and then top with a sprinkle of flakey salt. Slice and serve immediately or refrigerate until ready to serve for the ganache to harden slightly.
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