Chocolate Marshmallow Squares with Rice Krispies (No-Bake)
These Chocolate Marshmallow Squares with Rice Krispies are a no-bake treat made with melted chocolate chips, butterscotch chips, peanut butter, and crispy rice cereal, with colourful mini marshmallows folded in cold so they stay whole and gooey. Ready in 10 minutes of prep and set in an hour — they taste like a cross between a Rice Krispie square and a peanut butter fudge bar.
Chocolate Marshmallow Squares with Rice Krispies are a no-bake bar made by melting together chocolate chips, butterscotch chips, peanut butter, and butter, then folding in crispy rice cereal and frozen mini marshmallows. The mixture gets pressed into a pan, chilled until firm, and cut into squares. Each batch makes 16 squares and takes about 10 minutes of active prep.
What makes these different from a standard chocolate Rice Krispie treat is the butterscotch chips and peanut butter in the base — they add a rich, slightly caramel-y depth that makes these taste way more complex than the ingredient list suggests. And because the marshmallows go in frozen (not melted), they hold their shape and stay soft and chewy in every bite instead of dissolving into the mixture. That’s the trick — and it makes a huge difference.
I’ve been making a version of these squares since I was a kid, and every single time I bring them somewhere they disappear within minutes. They’re the recipe people always ask me for.
If you love this chocolate rice krispie treats recipe you may also want to try my Christmas Rice Krispie Treats or my Easy Peanut Butter Marshmallow Squares.
Why You’ll Love This Recipe
- No oven required. Everything happens in one bowl — melt, mix, press, chill. That’s it.
- The butterscotch + peanut butter combination is the secret. It gives the base a rich, almost fudgy flavour you don’t get with a standard chocolate Rice Krispie treat.
- Whole marshmallows stay intact. Freezing the marshmallows before mixing means they hold their shape and give you soft, gooey pockets in every square instead of disappearing into the chocolate.
- Ready in under 10 minutes of actual work. The rest is just chilling time.
- Perfect for holidays, bake sales, and potlucks. The colourful rainbow marshmallows make them look festive without any extra effort.
- Stores well. These keep at room temperature for up to a week, making them ideal for making ahead.
Ingredients
- 1 cup semi-sweet chocolate chips (can also use dark chocolate or milk chocolate chips)
- 1 cup butterscotch chips
- 1 cup crunchy peanut butter (or creamy — both work)
- ¼ cup butter (salted or unsalted)
- 2 cups crispy rice cereal (Rice Krispies)
- 3 cups mini rainbow marshmallows, frozen (white marshmallows work too)
Optional add-ins: a pinch of sea salt, 1 tsp vanilla extract, crushed Golden Grahams for extra crunch
Ingredient notes:
- Butterscotch chips: Don’t skip these — they’re what gives the base its deep, slightly caramel-y flavour. If you genuinely can’t find them, you can use all chocolate chips, but the bars will taste noticeably different.
- Peanut butter: Natural peanut butter works but can make the bars slightly oilier. A standard no-stir peanut butter like Jif or Skippy gives the most consistent result. For a nut-free version, sunflower seed butter works well.
- Marshmallows: Freeze them for at least 30 minutes before mixing. This is the key step — it prevents them from melting into the chocolate and keeps them whole and gooey in the finished squares.
- Butter: Salted or unsalted both work. If using unsalted, add a small pinch of salt to the melted chocolate mixture to balance the sweetness.
How to Make Chocolate Marshmallow Squares
- Freeze the marshmallows. Place the bag of mini marshmallows in the freezer at least 30 minutes before you start. This is the most important step — don’t skip it.
- Prep the pan. Line a 9×9 inch pan with parchment paper. Set aside.
- Melt the chocolate base. In a large microwave-safe bowl, combine the chocolate chips, butterscotch chips, peanut butter, and butter. Microwave in 30-second intervals, stirring between each, for about 2 minutes total — until everything is fully melted and smooth. Alternatively, melt in a large saucepan over low heat on the stovetop, stirring constantly. Don’t rush this step with high heat or the chocolate can seize.
- Let it cool slightly. Remove from heat and let the mixture cool for 3–5 minutes. It should still be warm and pourable, but not so hot it will melt the marshmallows on contact.
- Fold in the cereal. Add the Rice Krispies to the chocolate mixture and stir gently until every piece is coated. Try not to crush the cereal as you mix.
- Add the frozen marshmallows. Remove the marshmallows from the freezer and fold them in quickly. Work fast — the goal is to coat them without melting them. A few will soften slightly at the edges and that’s fine.
- Press into the pan. Transfer the mixture to the lined pan. Use a spatula or lightly buttered hands to press it down into an even layer. Don’t pack it too tightly — a light press keeps the texture better.
- Chill until set. Refrigerate for at least 1 hour, or until the chocolate base is firm. If you’re in a hurry, 20–30 minutes in the freezer works too.
- Cut and serve. Lift the slab out using the parchment paper, place on a cutting board, and cut into 16 squares with a sharp knife. For cleaner cuts, run the knife under hot water and dry it between cuts.
Tips for Perfect Squares Every Time
- The freeze-the-marshmallows trick is non-negotiable. Hot chocolate + room-temperature marshmallows = a melted, lumpy mess. Frozen marshmallows = beautiful, whole, gooey pockets in every square. Give them at least 30 minutes in the freezer.
- Don’t overheat the chocolate. Low and slow is the way to go. Chocolate that gets too hot can seize or turn grainy. If it seizes in the microwave, add a teaspoon of butter and stir vigorously.
- Let the chocolate cool before adding the marshmallows. Even with frozen marshmallows, if the chocolate is still steaming hot they’ll melt. Give it 3–5 minutes after the heat is off.
- Use a hot knife for clean cuts. Run your knife under hot water, dry it off, and cut. Repeat between cuts for neat edges.
- Press lightly. These aren’t traditional rice krispie treats that need to be packed firmly. A gentle press keeps the texture lighter and less dense.
Variations
All chocolate: Skip the butterscotch chips and use 2 cups of chocolate chips instead. The bars will be more intensely chocolatey and slightly less complex in flavour — still delicious.
Dark chocolate version: Use dark chocolate chips (70%+) in place of semi-sweet for a less sweet, more bittersweet bar. Balance it with a pinch of flaky sea salt on top.
White chocolate marshmallows: Swap rainbow marshmallows for white mini marshmallows and use white chocolate chips in place of the butterscotch chips for a completely different — but equally good — bar.
Nut-free: Replace peanut butter with sunflower seed butter (SunButter). Use nut-free chocolate and butterscotch chips as well.
Holiday version: Use seasonal marshmallow colours — red and green for Christmas, orange and black for Halloween, pink and white for Valentine’s Day.
Storage
Room temperature: Store in an airtight container at room temperature for up to 1 week. Separate layers with parchment paper to prevent sticking. Keep away from heat and direct sunlight, which can cause the chocolate base to soften.
Refrigerator: Refrigerate for up to 2 weeks in an airtight container. The texture will be slightly firmer straight from the fridge — let them sit at room temperature for 5–10 minutes before serving if you prefer them softer.
Freezer: Freeze for up to 3 months in a freezer-safe bag or airtight container with parchment paper between layers. Thaw at room temperature for about 15–20 minutes before eating.
Frequently Asked Questions
Why do I need to freeze the marshmallows first? If you add room-temperature marshmallows to the warm chocolate mixture, they’ll start to melt and dissolve into the base. Freezing them first keeps them whole so you get soft, gooey pockets in every bite — that’s what makes these squares special.
Can I use a different cereal? Yes! Cocoa Krispies give you a double-chocolate version. Cornflakes make a crunchier, lighter bar. Rice Chex also works well. Avoid anything too small or it’ll get lost in the chocolate.
Can I make these without peanut butter? Yes — use sunflower seed butter for a nut-free version. The flavour is slightly different but the texture is the same.
Can I use margarine instead of butter? Yes, margarine works as a direct substitute. Avoid diet or reduced-fat margarine — it has a higher water content and can prevent the bars from setting properly.
Why are my squares too soft? They likely need more time to set. Return them to the fridge for another hour. If they’re still very soft, the chocolate ratio may be off — make sure you’re using the full amounts of chips listed.
Can I double the recipe? Absolutely. Use a 9×13 inch pan and double all the ingredients. The pressing and chilling time stays the same.
Chocolate Marshmallow Squares with Rice Krispies (No-Bake)
Ingredients
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 cup crunchy peanut butter
- ¼ cup butter
- 2 cups rice krispie cereal
- 3 cups miniature rainbow marshmallows
Instructions
- Prep the Pan: Put bag of marshmallows in the freezer and line a 9×9 inch pan with parchment paper. This will make it easier to remove and cut the squares later.
- Melt the Chocolate & Butter: In a large microwave-safe bowl or on the stovetop, melt all the chocolate chips, peanut butter, and margarine over low heat. If melting in the microwave, heat in 30 second intervals, mixing in between for a total of 2 minutes or until melted. If using unsalted butter, add a pinch of salt to enhance the flavor.
- Mix in Cereal & Marshmallows: Remove the bowl from the heat source and let cool to ensure marshmallows don't melt. Gently fold in the Rice Krispies cereal and frozen marshmallows until evenly coated. Stir the melted chocolate mixture carefully to avoid crushing the cereal.
- Press into Pan: Transfer the mixture to the prepared pan. Use a rubber spatula or the back of a spoon to press it down firmly and create an even layer.
- Cool and Set: Allow the squares to cool in the refrigerator until the chocolate topping has set, which usually takes about an hour. If you're in a hurry, you can place the pan in the freezer to speed up the process.
- Cut and Enjoy: Once the squares are set, remove them from the pan and cut them into your desired size and shape. Then, savor the delicious nostalgia!
Nutrition
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
More No-Bake Treats You’ll Love
- Classic Rice Krispies With Added Protein
- Healthy Dark Chocolate Peanut Butter Cups
- Easy Christmas Sugar Cookie Fudge
- Vegan & Gluten Free Chocolate Chip Cookies
- Gluten Free Vegan Peanut Butter Cookies
If you made these Chocolate Marshmallow Squares with Rice Krispies, leave a comment and star rating below — I love seeing how they turn out! Share your creation on Instagram or Pinterest and tag @basicswithbails or use #basicswithbails. 🍫
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
These are so good! I made them with all chocolate chips because I didn’t have any butterscotch chips and they still turned out amazing! Thanks Bailey for another great recipe 🙂
These are so good! I made them with all chocolate chips because I didn’t have any butterscotch chips and they still turned out amazing! Thanks Bailey for another great recipe 🙂
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