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Chocolate Covered Cherry Rice Krispies Bars

There’s something about the bright pop of cherry marshmallow and a glossy chocolate finish that takes you straight back to school bake sales and lazy summer afternoons. These Chocolate Covered Cherry Rice Krispies Bars are a nostalgic twist on a classic treat — chewy, fruity, and topped with rich chocolate for a little grown-up sparkle. If you love cherry-chocolate combos, you’ll also enjoy the similar flavor play in this Elegant Black Forest Cake Roll — chocolate-cherry dream swirl, which makes a beautiful companion dessert for celebrations.

Why make this recipe
If you’re tired of the same old Rice Krispies treat and want something with a retro cherry twist plus a chocolate crown, this recipe solves that craving by pairing cherry-flavored marshmallows with crisp cereal and a simple chocolate finish. The result is fast to make, easy to customize, and perfect for giftable bars or after-school snacks.

Ingredients

3 cups Rice Krispies cereal
1 bag cherry-flavored marshmallows
3 tablespoons butter
1 cup chocolate chips
Sprinkles (optional)

Directions

In a large saucepan, melt the butter over low heat.
Add the cherry-flavored marshmallows and stir until fully melted.
Remove from heat and mix in the Rice Krispies cereal until well combined.
Press the mixture into a greased 9×9 inch pan.
Melt the chocolate chips in a microwave-safe bowl, stirring every 15 seconds until smooth.
Drizzle or spread the melted chocolate over the Rice Krispies mixture.
Optional: Top with sprinkles before the chocolate sets.
Let cool, cut into bars, and serve!

Step-by-Step Guide to Making Chocolate Covered Cherry Rice Krispies Bars

These step-by-step notes take the simple directions above and give you a few practical tricks so your bars come out perfectly every time.

Prep your pan and tools first.
- Grease a 9×9 inch pan lightly with butter or line it with parchment paper, allowing some overhang so you can lift the bars out for cleaner cutting. Having a greased spatula or an offset spatula ready makes pressing and smoothing much easier.
Melt the butter over low heat.
- Use a heavy-bottomed saucepan and keep the heat low. Clarified butter or melted butter both work, but low heat prevents scorching. Once melted, remove the pan from direct high heat to avoid burning when you add the marshmallows.
Add the cherry-flavored marshmallows and stir until fully melted.
- Add the marshmallows gradually and stir constantly. If your marshmallows are thick, consider covering the pan briefly to let gentle steam help them soften before stirring. Be patient; a smooth, glossy marshmallow mixture makes for better cohesion with the cereal.
Remove from heat and mix in the Rice Krispies cereal until well combined.
- Take the pan off the burner before adding the cereal so the marshmallows don’t overcook and get stiff. Pour in the Rice Krispies and fold with a spatula or wooden spoon until every flake is coated. Work quickly before the marshmallow cools too much.
Press the mixture into a greased 9×9 inch pan.
- Use a piece of parchment or another greased utensil to press the mixture evenly—this prevents sticking and keeps the bars fluffy rather than compressed. Aim for an even layer about 1 inch thick depending on how thick you want your bars.
Melt the chocolate chips in a microwave-safe bowl, stirring every 15 seconds until smooth.
- Use 20–30 second bursts at medium power if your microwave runs hot, stirring between intervals to avoid seizing. If the chocolate does start to thicken, add a tiny splash (1/4 teaspoon) of neutral oil or vegetable shortening to loosen it.
Drizzle or spread the melted chocolate over the Rice Krispies mixture.
- For a rustic look, drizzle with a spoon; for a smooth, glossy top, spread gently with an offset spatula. Sprinkles should be added right away so they stick to the chocolate before it sets.
Optional: Top with sprinkles before the chocolate sets.
- If you like extra crunch or color contrast, use nonpareils, sanding sugar, or chopped freeze-dried cherries. Fresh fruit won’t hold well on the surface because moisture can make the cereal soggy.
Let cool, cut into bars, and serve!
- Allow the bars to cool at room temperature until the chocolate is firm, about 30–60 minutes. For quicker setting, chill briefly in the refrigerator for 15–20 minutes, but avoid leaving them too long in the fridge if you prefer a chewier texture.

Why each stage matters

Melting at low heat ensures the marshmallow base stays soft and stretchy, which keeps the bars tender.
Pressing rather than packing maintains lightness. Over-compressing will make each bar dense.
Tempering the chocolate isn’t necessary here; a gently melted chocolate chip topping will set nicely and give a pleasing snap without fuss.

Best Way to Store Chocolate Covered Cherry Rice Krispies Bars

Room temperature: Store in an airtight container at room temperature for up to 2–3 days. Keep them away from direct sunlight and heat to prevent the chocolate from softening.
Refrigerator: Place in an airtight container and refrigerate at 35–40°F (2–4°C) for up to 1 week; chilling will firm the chocolate and make bars easier to cut, but it may slightly reduce chewiness.
Freezer: Wrap bars individually in plastic wrap, then place them in a freezer-safe container at 0°F (-18°C) for up to 3 months. Thaw at room temperature for 20–30 minutes before serving to restore chew.

Storage tips

Layer bars with parchment or wax paper to prevent sticking.
If you plan to store at room temperature, keep the container in a cool, dry pantry rather than a warm kitchen counter.
When freezing, let the chocolate set completely before wrapping to avoid sticking.

Serving Ideas for Chocolate Covered Cherry Rice Krispies Bars

These bars are casual and fun — perfect for both family snacks and festive platters. Here are several ways to present them:

Snack box or lunchbox treats: Wrap individual bars in parchment and tie with a ribbon for a nostalgic school-lunch vibe.
Dessert platter: Arrange bite-sized squares alongside other small sweets like chocolate truffles, dried cherries, and vanilla cookies for a mixed dessert board.
Party display: Stack them on a cake stand or tiered tray; the glossy chocolate and cherry-red marshmallow peek-through make for an attractive display.
With beverages: Pair with milk, hot chocolate, or a cherry espresso martini for a themed dessert pairing.

Tips to make Chocolate Covered Cherry Rice Krispies Bars

Focus on one key idea: work while the marshmallow is warm. The marshmallow cools and sets quickly, so your speed and preparedness make the difference between smooth, cohesive bars and a sticky, frustrating mess.

Have your pan greased or lined and your cereal measured before you melt anything.
Use a well-ventilated bowl and short microwave bursts for the chocolate to avoid seizing.
If the mixture is too sticky to press, lightly grease your hands or a spatula rather than adding extra butter; additional fat can make the bars heavy.

Variations and substitutions

Chocolate swirl variation (paragraph): For more chocolate throughout, fold 1/4 cup of coarsely chopped chocolate into the cereal mixture before pressing into the pan, then add the remaining chocolate as a drizzle on top. This gives pockets of chocolate within the bar as well as a glossy finish on top.
Flavor swaps (bulleted):
- Use strawberry-flavored marshmallows instead of cherry for a different fruit tone.
- Substitute peanut butter chips for chocolate chips to make cherry-peanut bars (consider marbled chocolate-peanut swirl on top).

FAQs

Q: How do I prevent the chocolate from seizing when I melt it?
A: Stir frequently and use short, medium-power microwave bursts of 10–15 seconds, stirring each time. If it begins to thicken, add a tiny splash (1/8–1/4 teaspoon) of neutral oil or shortening and stir until smooth.

Can I use regular marshmallows if I can’t find cherry-flavored ones?
Yes — use plain marshmallows and add about 1–2 teaspoons of cherry extract to the melted marshmallow mixture for flavor. Start with less and taste carefully because extracts are concentrated.

Q: How do I get clean, even cuts without the chocolate cracking?
A:

Chill the pan briefly so the chocolate firms, then run a sharp knife under hot water, dry it, and slice. Wiping the blade between cuts helps keep edges neat.
For very clean squares, lift the set slab from the pan using the parchment overhang, place on a cutting board, and use a bench scraper or large sharp knife.
Quick tips list for storage and presentation:
- Layer with parchment in airtight containers.
- Serve at room temperature for best chew; chill briefly if you want firmer slices.
- Add decorative sprinkles immediately after spreading the chocolate.

Variation (if any)

Cherry-almond crunch (paragraph): Stir in 1/3 cup chopped toasted almonds to the cereal mixture for an added crunch and nutty contrast to the sweet cherry. Top with slivered almonds on the chocolate while it’s still wet.
Comparison-style: Classic vs. Decadent — Classic uses the simple cherry marshmallow and chocolate drizzle as written; Decadent adds chopped dark chocolate inside the mixture, a thicker ganache topping (melt chocolate with cream), and a sprinkle of flaky sea salt for contrast.

Tips for scaling and serving larger crowds

Double the recipe and bake in a 9×13 pan for thinner, party-sized bars; allow the bars to set longer because the larger surface cools differently.
For bite-sized party pieces, press the mixture into a shallow rimmed baking sheet and, after chilling, cut into small squares or use cookie cutters to make festive shapes.

Dietary notes and tweaks

Gluten-free: Rice Krispies cereal in some markets contains malt flavoring with barley; look for a certified gluten-free puffed rice cereal to make these gluten-free.
Vegan option: Use vegan butter and vegan marshmallows, plus dairy-free chocolate chips, to adapt this treat for plant-based diets. Texture will be similar but flavors vary by brand.

Troubleshooting

If the marshmallow mixture is grainy: Heat gently and stir until smooth; sometimes bits remain from long-stored marshmallows — extra stirring usually solves it.
If the bars are too hard: You may have overcooked or packed them too firmly. Reheat gently with a damp towel over the pan and press again lightly, or accept the firmer texture and serve slightly warmed.
If the chocolate bloom (white streaks) appears later: This is a natural fat or sugar bloom from temperature changes and does not affect flavor — store in a consistently cool place to minimize bloom.

Occasions and gifting
These bars are ideal for bake sales, classroom parties, picnics, and casual dessert plates. Wrap a few in cellophane with a ribbon, or stack them in a small tin for a homemade gift that looks charming and tastes nostalgic.

Nutrition and portioning
Because these are candy-forward treats, serve in small portions. Cutting into 16 small squares or 9 larger bars helps keep portions reasonable. You can reduce sweetness slightly by increasing the cereal ratio and using dark chocolate for the topping.

Conclusion

If you want another take on the cherry-chocolate combination with a more cake-like presentation, check out this variation at Chocolate Covered Cherry Rice Krispies Treats – Around My Family, which offers a similar playful twist on a classic. For a different creative approach with step-by-step photos and an alternate topping idea, this recipe on Chocolate Covered Cherry Rice Krispie Treats – Fork Lore is a helpful companion.

Enjoy making these bars — they’re fast, festive, and a lovely way to revisit a childhood favorite with a grown-up chocolate finish.