Mocha Rice Krispie Treats

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Your favorite Rice Krispie Treats just got a Mocha Makeover! These chewy, gooey chocolate Rice Krispie Treats are packed with both cocoa and espresso flavor, making that childhood classic feel a little more grown-up. Even if you aren’t a coffee fan, you may still enjoy these crispy chocolate squares – there’s just a hint of coffee flavor! The espresso is there just enough to taste and helps accentuate the chocolate flavor. 

Cocoa Rice Krispies are folded into a mixture of melted butter, marshmallows, cocoa powder, espresso powder, and vanilla extract. Once everything gets a good mix, the mixture if firmly pressed into a pan to set. And after about an hour, they’ll be ready to slice and serve. The mixture of coffee and chocolate gives the rice kirspies that mocha flavor that is so good. Each sweet and gooey bite has that perfect crisp crunch that will have you coming back for more.

These mocha rice krispie treats are the perfect no-bake treat. No big equipment needed. Just melt, mix, press, and slice! They’re a great afternoon pick-me-up, a snack for movie nights, or for whenever you want to make something simple and sweet.

Why You’ll Love These Mocha Rice Krispie Treats

• If you love coffee, these treats have your name written on them! If you’re anything like us and love coffee and a little sweet treat, these are the perfect blend of both! You get a bit of your coffee flavor fix and a yummy sweet treat all in one!
• They’re chocolatey but not too sweet. The addition of the slightly bitter cocoa powder to the melted marshmallows makes these treats not taste too sweet. 
• Perfect balance of gooey and crispy. We did not hold back on the marshmallows, but made sure they still had the perfect amount of Krispy cereal to add structure and a crunchy bite.

How to Make These Mocha Rice Krispie Treats, Step by Step

Step 1. Melt butter and marshmallows in a Dutch oven. 

Before you do anything, grease a 9×13-inch rectangular baking dish with butter or non-stick cooking spray. We also recommend lining it with parchment paper so that you can easily lift the treats out of the pan to slice them. 

We recommend doing this first because once you have everything melted and mixed, you will need to work fast. So, this way your pan will be ready to go!

Start by melting butter and mini marshmallows in a Dutch oven over medium-low heat. It may take some time for them to heat up, but once the marshmallows start to melt, they melt quickly.

Step 2. Stir in cocoa powder, espresso powder, and vanilla before folding in the cocoa krispies.

When the marshmallows start to melt and get gooey, stir in cocoa powder and espresso powder so that it evenly melts into the marshmallows. Continue to stir the mixture so that the marshmallows evenly melt.

As soon as they are melted, stir in vanilla and pour in the cocoa Rice Krispies cereal. This is where you have to start working quickly. The temperature of the marshmallows will drop, and so you want to stir and pour quickly while it’s still gooey and easy to work with. 

It will take a little bit of arm strength to mix everything, but once it is evenly mixed, pour into your greased, parchment-lined pan. 

Step 3. Press the melty Rice Krispies mixture into a rectangular pan. Let them set for 1 hour.

Lightly grease your hands with butter or cooking spray and press the krispies out into an even layer. If the mixture starts sticking to your hand you can lightly dampen your hands with some water. (Make sure they aren’t soaking, just damp)

Step 4. Sprinkle with flaky salt, set, slice, and enjoy!

Once your kirspies are pressed into an even layer in the pan, sprinkle with some flaky sea salt and let them set at room temperature for about 1 hour until they are set. 

You can also chill them in the freezer for about 15 minutes to solidify if you’re short on time. Once the krispie treats are set, grab both sides of the parchment paper to lift the slab of treats out of the pan.

Use a sharp knife to cut the block into smaller squares to serve!

Tips for Making Mocha Rice Krispie Treats

• Use chocolate Rice Krispies cereal instead of Cocoa Pebbles. Cocoa Krispies are going to give you that crisp, light texture that you want. Cocoa Pebbles will create a flatter and chewier cereal treat.
• Use mini marshmallows for quicker assembly. Mini marshmallows melt quicker, evenly without overcooking. The larger marshmallows work just fine; you may be standing over the pot a little longer waiting for them to melt.
• Work quickly once the cereal is added. Once you stir in the cereal, the mixture will start to cool. After the cereal is evenly mixed into the marshmallow cream, immediately transfer everything to your greased pan.
• Lightly grease your hands to press the mixture into the pan. The rice krispies will be sticky! Rub a little butter or nonstick spray on your hands to keep the marshmallow mixture from sticking to your fingers as you press it into an even layer.

Storing Leftover Cocoa Rice Krispies

To maintain the best texture, store the treats in an airtight container at room temperature for 3-4 days. We don’t recommend refrigerating them, because it could make the texture firmer.

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