Hot Cocoa Rice Krispie Treats

If you want a fast, crowd-pleasing dessert that feels nostalgic but still “special,” these Hot Cocoa Rice Krispie Treats are the answer. Instead of plain marshmallow treats, you’ll mix a Benevolent Bakery hot cocoa packet right into the melted marshmallow base so every bite tastes like creamy hot chocolate. Then you swirl in extra mini marshmallows (and optionally toast the top) for that classic “hot cocoa with marshmallows” vibe—without turning on the oven.

They’re perfect for holiday trays, cozy movie nights, gifting, or quick add-on desserts when you need something sweet in under 20 minutes. And because these set up firm but stay soft, they slice clean and travel well.

Yield

12 squares (8×8 pan) or 16 smaller squares

Total Time

20 minutes (plus set time)

• 10 minutes cook + mix
• 5 minutes press into pan
• 15–30 minutes set (room temp)

Supplies Needed

• 8×8 baking pan
• Parchment paper (recommended for easy lift-out)
• Large pot (or microwave-safe bowl)
• Rubber spatula
• Measuring cups
• Optional: kitchen torch (for a toasted top)

Ingredients

• 6 cups crispy rice cereal
• 10 oz mini marshmallows (about 5 cups), divided
• 4 tbsp butter
• 1 packet Benevolent Bakery Hot Cocoa
• 1 tsp vanilla extract
• Pinch of salt

Optional Add-Ins (Pick One)

• 1/2 cup mini chocolate chips (stir in after cooling slightly)
• 1/3 cup crushed graham crackers (for a s’mores vibe)
• Light cocoa powder dusting on top (for a bakery finish)

Step-by-Step Instructions

1. Prep the pan. Line an 8×8 pan with parchment paper, leaving a little overhang so you can lift the treats out later. Lightly butter the parchment (or spray with nonstick).
2. Melt the base. In a large pot over low heat, melt butter. Add about 4 cups of the mini marshmallows (save the rest for later) and stir until melted and smooth.
3. Add the hot cocoa flavor. Remove from heat. Immediately stir in the hot cocoa packet, vanilla, and a pinch of salt. Mix well so the cocoa dissolves evenly and the mixture looks glossy and chocolatey.
4. Mix in cereal. Add the crispy rice cereal and fold quickly until coated.
5. Swirl in extra marshmallows. Let the mixture cool for 1–2 minutes (so the extras don’t fully melt), then fold in the remaining marshmallows. This creates marshmallow “pockets” like a real hot cocoa cup.
6. Press into the pan. Transfer to the pan and press gently into an even layer. (Tip: butter your spatula or hands to prevent sticking—don’t compress too hard or the treats can turn dense.)
7. Optional: toast the top. Sprinkle a small handful of mini marshmallows on top and lightly toast with a kitchen torch for a roasted-marshmallow look.
8. Set + slice. Let set at room temperature for 15–30 minutes. Lift out and slice into squares.

Tips & Storage

• Keep them soft: Don’t overheat the marshmallow base—low heat makes the best texture.
• Clean cuts: Butter your knife or wipe between slices.
• Storage: Keep airtight at room temp for up to 3 days. For best texture, avoid refrigerating (it can make them firm).