These monster Rice Krispie treats are about embracing the chaos of sweet, sticky, chocolatey mess. They’re not pretty, but they’re exactly the kind of snack you want when the craving hits hard. Perfect for parties, lazy weekends, or just because you need something chewy and bright.
Why I Keep Coming Back to This Chaos
They’re comfort in a chew, a nostalgic mess that reminds me of childhood. The mix of textures and flavors keeps it interesting, never dull. Plus, the chaos of making them is half the fun—no perfect edges, just pure, imperfect joy.
What’s Really in These Monster Treats?
- Butter: I use unsalted, for that clean, rich base. Swap for margarine if you must, but it’s not the same.: Creates a buttery aroma and helps everything stick together.
- Marshmallows: White, fluffy, sweet—classic. Use vegan marshmallows for a plant-based version.: Gives that gooey, melty texture that makes Krispies special.
- Rice cereal: The crispy backbone of the treat. Cornflakes can work, but rice puffs keep it light and chewy.: Adds that crunch that balances the softness.
- Dark chocolate: I melt it for drizzles and chunks. Semisweet or bittersweet, the darker the better.: Adds a deep, smoky sweetness that contrasts the marshmallow.
- Mini M&Ms: Bright, colorful, and fun. Substitute with chopped nuts or leave plain for a cleaner look.: Offers a pop of chocolate and crispy shell.
Tools of the Mischief Maker
- 9×13 inch pan: To hold and shape the treats as they set.
- Large mixing bowl: To combine cereal and marshmallow mixture evenly.
- Spatula or buttered spoon: To press and spread the mixture smoothly.
- Double boiler or microwave-safe bowl: To melt chocolate evenly without burning.
- Knife or pizza cutter: To cut the set treats into squares.
Crafting the Chaos: Step-by-Step for Monster Krispies
Step 1: Gather a 9×13 inch pan, butter, marshmallows, rice cereal, and a mix of dark chocolate and mini M&Ms.
Step 2: Melt butter and marshmallows over low heat, stirring until smooth — smell that sweet, toasted butter scent.
Step 3: Pour melted marshmallow mixture over cereal in a large bowl, then fold gently, avoiding crushes and clumps.
Step 4: Press the mixture into the pan, smoothing the top with a buttered spatula. Let it set for at least 30 minutes.
Step 5: Melt chocolate and stir in a handful of mini M&Ms, then drizzle over the cooled treats.
Step 6: Chill in the fridge for 15 minutes to set the chocolate, then cut into squares.
The Little Checks That Keep the Chaos Tasty
- Marshmallow mixture should be smooth and shiny, not grainy or lumpy.
- When pressing into the pan, it should be firm but still sticky—no loose bits.
- Chocolate drizzle should set quickly, with a shiny, crisp finish.
- Treats should hold together when cut, not crumble or stick to the knife.
Oops Moments and How to Fix ‘Em
- Marshmallow mixture is too stiff and won’t fold easily.? If the marshmallow mixture is too thick, gently reheat for a few seconds to loosen.
- Treats stick too much when pressing into the pan.? Dab a little butter on your spatula if sticking, to keep the mixture moving smoothly.
- Chocolate drizzle sets before you can finish decorating.? If chocolate hardens too quickly, microwave in 10-second bursts, stirring in between.
- Chocolate burns or becomes grainy.? Don’t overburn the chocolate—use low heat, and remove as soon as it’s shiny and smooth.
Monster Rice Krispie Treats
Ingredients
Equipment
Method
- Gather your pan, butter, marshmallows, rice cereal, dark chocolate, and mini M&Ms to get ready for the chaos.
- Melt the butter and marshmallows together over low heat, stirring gently until the mixture is smooth, shiny, and smells sweetly toasted—about 5 minutes.
- Pour the melted marshmallow mixture over the rice cereal in a large bowl, then gently fold with a spatula to coat all the cereal evenly—avoiding crushing the cereal too much.
- Press the sticky mixture into your prepared 9x13 inch pan, smoothing the top with a buttered spatula or your fingers. Let it set for at least 30 minutes, until firm and slightly glossy.
- Meanwhile, melt the dark chocolate in a microwave-safe bowl in 10-second bursts, stirring between each until smooth and shiny—about 30 seconds total.
- Stir in a handful of mini M&Ms into the melted chocolate for a colorful touch, then drizzle the chocolate over the cooled treats with a spoon or piping bag.
- Chill the pan in the fridge for 15 minutes to set the chocolate drizzle and make cutting easier.
- Use a knife or pizza cutter to cut into squares, then serve and enjoy this chaotic, chewy, chocolatey mess.
Notes
Hi, I’m Hannah Reynolds, the creator and heart behind Seasoning Therapist. Born and raised in the United States, I grew up in a family where the kitchen was always the coziest gathering spot.
