Claire Saffitz Makes Triple-Chocolate Rice Krispie Treats | Dessert Person

Claire Saffitz Makes Triple-Chocolate Rice Krispie Treats | Dessert Person
This Triple-Chocolate Rice Krispies Treats recipe (aka Rice Krispy Treats or Rice Krispie Treats) is Claire Saffitz’s rich, chocolatey take on the no-bake classic. Gooey, crispy, and packed with three kinds of chocolate, cacao nibs, marshmallows, and flaky salt, these chocolate marshmallow bars are the ultimate indulgent snack. Join Claire on Dessert Person as she transforms Rice Krispies cereal into an easy, elevated dessert—perfect for holidays, bake sales, or late-night cravings. Whether you know them as Rice Krispies Treats, Rice Krispy Treats, or chocolate crispy squares, this triple-chocolate version is a guaranteed hit.

Triple-Chocolate Rice Krispy Treats
Makes 16
Special equipment: 8×8-inch pan

1 stick unsalted butter
10 ounces marshmallows
4 ounces unsweetened chocolate, chopped
2 teaspoons vanilla extract
Generous pinch of kosher salt
7 cups Rice Krispies cereal
5 ounces semisweet chocolate, chopped
⅓ cup cacao nibs
2 cups mini marshmallows
Flaky salt

Chapters
00:00 Intro
00:43 Rice Krispie Treats
01:29 Ingredients & Special Equipment
02:38 Make the Treats
08:04 Cut & Serve
10:16 Cat cam

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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor/Motion Graphics: Hal McFall

Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton

Hi everyone, I’m Claire Saffitz.
Welcome to my home kitchen. Today I’m showing you Rice Krispie treats. But of course I’m putting my spin on it
because like so many desserts, Rice Krispie treats are delicious
in the texture, but are so sweet. The way that I want to make them dials down
the sweetness, but dials up the flavor and keeps the texture that we love. So I’m going to do a chocolate version,
and I’m so excited because I love Rice Krispie Treats
and I just haven’t made them yet. Rice Krispie treats are like
that very nostalgic dessert. They’re buttery and gooey
and light and crispy. And, like, all of that is great. The problem is just that they’re intensely
sweet because of the marshmallows. There’s a lot of ways
that you can dial back the sweetness, and that’s really just to add
a bitter ingredient. So you can make, like a matcha version,
you could do a black sesame version. You could do a coffee version
if you had like coffee extract, because these are all bitter ingredients
that will balance out the sweetness. So today I’m kind of taking like an obvious direction,
which is to do chocolate, but I’m adding chocolate
in three different ways. It’s still a straightforward recipe. I do have these things that I’m adding,
but it’s just going to make for a Rice Krispie treat
that, like, is well-balanced but still has all the texture and goodness
and crispiness of the original. Archie. Of course I have rice cereal, seven cups. I have a 10.5oz bag of mini marshmallows. You could use regular size marshmallows. Those get melted into the rice
cereal mixture. Then I have an extra two cups of mini
marshmallows because I like to fold these in at the end and it gives you like gooey
marshmallow-y pockets. Vanilla extract is to help
with kind of boosting flavor a little bit. One stick of butter
I have flaky salt and kosher salt because any chocolate,
any kind of chocolate dessert with like a certain amount of
sugar in it is like you want that kind of saltiness. Four ounces of unsweetened chocolate. That’s very important. I have cacao nibs, which is just like
the parts of the raw cacao plant. So they’re like bitter and crunchy. That’s going to add texture. And then I’m adding chopped
semi-sweet chocolate. So special equipment
you don’t really need much. I’m using an eight quart stockpot
for melting together my base. And then I’ll just fold everything
in the pot. And then I have an eight by eight pan. You can also use a nine by nine.
I’ll just be a little bit thinner. And I’ve lined it with parchment paper. But I’ll talk about that in a little bit. And that’s really it. A big spatula or spoon. I am going to get my heat
on under my stockpot. I’m going to do it on low. Basically everything happens here
on low heat. I’m going to start with my butter. I have a stick of butter. That’s more butter than the like
classic recipe on the box calls for. But the increased butter is important
not just for flavor, but also for texture, because the addition of the 100% chocolate
will make them set firmer. So I want them to be soft and gooey
like the original. And so because of the addition
of chocolate, I’m also adding more butter. So I’m scraping the butter paper,
but I’m also going to use it to grease my parchment a little bit. So I have parchment paper
that I put into my pan. I used oil in the pan,
so that the parchment stuck, but now I’m just using
the kind of residue on the butter package to grease my parchment
a bit, and I’m going to save it. I’m going to use it to help
press the mixture into the pan. So I’m going to set this off to the side. So while that’s melting, I’m
going to chop up my chocolate. And that’s just to make it
so that it melts more quickly. You do want to be careful whenever
you’re cooking with chocolate like this. Like I’m going to basically be heating it over direct heat in a sense. And you just want to use a low heat
because it’s possible to scorch the chocolate. So unsweetened chocolate is very bitter
and it’s a great tool in baking because it is just such a key ingredient
for balancing out really sweet preparations. So like brownies is a good example. Like you need to add a lot of sugar
to brownies to achieve the right texture, and then you can balance it out
with unsweetened chocolate. So my butter is melting. Let me turn it up a little bit. Now I’m going to add that 10.5oz bag of marshmallows. So these are melting
I have chocolate discs here. The idea is to leave
some of the chocolate in bigger pieces, but if you’re biting down, you don’t really want to get a whole piece of unsweetened chocolate because I think
it would be actually too bitter. So I have just semi-sweet here. You could use milk chocolate
if you prefer that and want that little extra sweetness. So I’m just going to stir
this as the marshmallows melt. So now I’m going to chop up these discs. If you’re using chocolate chips
and that’s fine, you can just leave them in that shape. The discs are just a little bit big
so I’m going to chop them up. Plus I always like kind of irregular pieces. This is five ounces. I was… I did… was going to do four. But I felt like a little bit scant. So my marshmallows are pretty well melted. I’m going to add a pinch of just kosher
salt and a little bit of vanilla extract. About two teaspoons. And stir this in. So I just want this
to be perfectly smooth. Some of the marshmallows just need to melt a little bit further
to just be totally homogenous. So now that I have this smooth mixture,
I’m going to turn down the heat just to kind of warm. And I’m going to add my chocolate again. You don’t want it to be too hot. I just want to add the chocolate
and stir until that’s melted. And I added the unsweetened chocolate. Now I’m going to just kill the heat. And we’re going to add this is seven cups. I’m using Rice Krispies, you could use any like
puffed rice cereal. Once this is all added then
we just stir it together really well until the
Rice Krispies are evenly coated. So I’m now going to add my reserve two cups of
marshmallows and this is still warm. So the idea is that
the marshmallows are like gently… like just melt a little bit and kind of
pull through the mixture. The cacao nibs go in. I’m going to stir this through,
to start to distribute it. Oh my gosh, my arm. Okay, now the chocolate’s
going to go in. And a good healthy pinch of flaky salt. Flaky salt. I am going to start transferring it
into my prepared pan, and it might look like a large volume for
the size of the pan, which it kind of is. But the whole point is that
we really compress this mixture. So I have maybe 20% of the mixture still left in the pan, but I need
I need a little room for it so I’m using that butter wrapper to press
everything down, make a little room. So just scraping out the very last
bits of the mixture. So this is everything. And I want to just get it down
into a very firmly packed even layer. And one thing I like about having like,
really compressed, tightly packed Rice Krispie treats is that you can cut them
into like super clean, beautiful cubes. And I think that the cube shape is super pleasing, more
so than just like a rectangle. It works actually even better
if you have one of those pans that has like really sharp clean edges. This one is a little bit rounded.
These just need to set. So I’m going to set these off to the side
where they’re going to cool and set. And then we’ll come back
maybe in a half an hour. And so you just want them to be very
firm before you cut them. I stuck these in the fridge which helps
to speed up that setting process. Now I’m going to pop them out of my pan and get them onto my cutting board. And now I’m going to slice them. I want them to be pretty much cubes. So I think I’m going to cut them
into three by three. But you’re going to make
pretty large pieces. But I think in terms of the dimensions
that’s going to look best. CAL :What made you decide
you like cubes so much? Just as like a pleasing orientation. I love the cut sides. I like the little pockets of marshmallow. Kind of breaks up
the texture a little bit. And then I love the, like, little
shards of chocolate that are in there. So it’s time to taste. They’re still soft.
See how I can kind of squeeze it? MMM. They are not too sweet at all. So much texture. You have that light crispiness
from the cereal, firm crunch from the cacao nibs, and you’re kind of like,
unsure is it chocolate or is it the nibs? It all kind of works together. And then you have these, like,
gooey pockets from the marshmallow where like, you get a pop of sweetness and you get a pop of salt,
then you get a pop of bitter. You have all the different kinds
of crunch and soft texture, plus intense chocolate flavor,
but also really well balanced. And I think the format is really cool. These like kind of giant,
really fun cubes. Definitely kind of more of like an adult Rice Krispie treats because
of the bitterness of the chocolate. A great party like, hostess gift
or like potluck snack. So good. And to me like a really, it’s not just like a spin on the classic
for the sake of putting a spin on it. So I hope you give this a try. It’s summer now, actually. It is kind of a fun activity for kids because they’re home
you’ve got to fill up the space, CAL: They look like
minecraft bricks. I don’t know what that is. I don’t know
what that means. Thank you for watching our
channel dessert person. Don’t forget to like and subscribe. Don’t they make a chocolate
Rice Krispie treat? I mean sorry, chocolate Rice Krispies? They basically taste like that. But in a good way.