Malted Cocoa Rice Krispies Treats

I’m a champion snacker with a sweet tooth, and there’s nothing I love more than a portable treat that takes less than 20 minutes to prep. For that reason, homemade Rice Krispies Treats are a staple in my home. The minimal effort dessert requires little more than tossing the ingredients into a pot, scraping the mixture into a baking pan, and letting it cool before portioning. (It’s also gluten-free, nut-free, and can be easily made dairy-free by swapping in melted non-dairy butter, making it a great contribution for school bake sales and community events.)

Another perk? Rice Krispies Treats are wonderfully versatile. The neutral flavor of the cereal and marshmallows makes the bars easily adaptable to a variety of flavors or additions. S’mores, schmaltz, and chocolate are just a few of the other flavor variations available on our site. Recently, I gave my go-to recipe a twist by adding chocolate—via Cocoa Krispies and dark chocolate chunks—and malted milk powder.

Made from a blend of wheat flour and malted barley extracts, malted milk powder is deeply savory, with what former Serious Eats editor Stella Parks describes as a “roasted, toasted, earthy flavor.” The dry milk powder also adds rich creaminess, which enhances the flavors of the brown butter, marshmallows, and chocolate. (Unfortunately, these treats are not gluten-free because malted milk powder does contain wheat.)

As simple as Rice Krispies Treats are, there are a few ways to make them even better. As in my basic recipe for Rice Krispies Treats, I toast the cereal and brown the butter to give the bars a rich nuttiness and deeper flavor. I also season the bars generously, creating a salty-sweet dynamic that keeps you coming back for more. Packed with crunchy cereal, chocolate chunks, and plenty of brown butter and gooey marshmallows, these malted Cocoa Krispies Treats are easy, delicious, and perfect for feeding a crowd.

July 2025