Rocky Road Rice Krispie Bars (Small Batch)
Back this week with another no-bake treat for you…and another rice krispie bar recipe! (If you missed my last recipe, check it out here.) If you’re not a rice krispie treat fan, sorry — I’ll have something different for you next month. But for now, let’s dig into these chocolatey, marshmallowy, nutty, ooey, gooey, bars. Give a warm welcome to Rocky Road Rice Krispie Bars!
A No-Bake Treat for Chocolate Lovers
Are you a fan of rocky road ice cream? I love it — SO much. Chocolate ice cream, marshmallows, almonds…I mean really, what’s not to love?? So when I was thinking about making another version of my favorite rice krispie treats, I thought of rocky road.
These bars start with Rice Krispie’s chocolatier cousin, Cocoa Krispies. From there, they have brown butter, mini marshmallows, chopped toasted almonds, and just a handful of chocolate chips. While chocolate chips aren’t a traditional addition to rocky road, in this case I thought they’d help amp up the gooeyness…and I was right.
Small Batch = Never Have Stale Rice Krispie Bars Again
Like my last rice krispie bar recipe, I opted for a small batch for these. Partly because my Insta followers overwhelmingly voted for small batch in a poll, and partly because I HATE stale rice krispie bars!
To me, a rice krispie bar is only good when it’s at its gooiest. Personally, I like them before they’re even fully cooled — when they’re soft, a bit messy, and absolutely addicting. Once they sit around for a few days, they’re just not the same.
This recipe only makes six (jumbo-sized) bars (or 8 normal sized bars, if you prefer). Instead of a cake pan, you make them in a 9″x5″ loaf pan (or similarly-sized pan). So, no more heaps of leftovers…and no more stale rice krispie bars!
Looking for More Chocolate Recipes?
These bars are easy-peasy to make, so I won’t rehash how to make them (plus, all those details are in the recipe below). But if you’re like me — a certified chocolate fiend — you’ll probably love these recipes too:
- Chocolate Peanut Butter No-Bake Cookies
- Homemade Dark Chocolate Marshmallows
- Double Chocolate Mocha Crunch Cake
- Chocolate Lover’s Granola
- Fudgy Dark Chocolate Double Ginger Brownies
There are lots more chocolate recipes on this blog too — these are just a sampling of my favorite. If you’re someone who loves these Rocky Road Rice Krispie Bars, you’ll probably love the above recipes too.
Ok friends, let’s get to some small batch (no) baking! Enjoy!
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Rocky Road Rice Krispie Bars (Small Batch)
Equipment
- 9×5 loaf pan (or similar sized dish)
Ingredients
- 3 T butter
- 4 c mini marshmallows
- 1/4 tsp vanilla extract
- pinch sea salt
- 3 c Cocoa Krispies
- 3/4 c mini marshmallows
- 3/4 c toasted almonds, coarsely chopped
- 1/2 c chocolate chips
- pinch coarse sea salt
Instructions
- Grease a 9×5 baking dish. Line with parchment paper, allowing 2 sides to hang over the edge of the pan (these will act as handles to pull the bars out of the pan), and grease the parchment paper.
- Measure out your Cocoa Krispies into a large mixing bowl, and mix in the 3/4 c of mini marshmallows, 3/4 c toasted almonds, and 1/2 c chocolate chips. Set aside.
- In a large saucepan, melt the butter on low-medium heat. Continue to cook, swirling the pan from time to time so the butter heats evenly. Cook until butter is a nutty brown color (see this post on browning butter for more detailed instructions).
- Add the 4 c of mini marshmallows, stirring until they are completely melted. Remove from heat and stir in the vanilla and sea salt.
- Pour marshmallow mixture into the bowl of Cocoa Krispies, marshmallows, almonds, and chocolate chips, stirring quickly until all is coated. Then pour the mixture into the prepared pan and press down firmly with your hands (grease your hands if the mixture is too sticky).
- Allow bars to cool for at least 30 minutes, then cut and serve! Store leftovers at room temperature in an airtight container.
Notes
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