Miso chocolate rice krispie treats are chewy, decadent, and slightly salty with a hint of miso. They come together easily without baking, and are perfect for a lunchtime treat!
These rice krispie treats are unique, delicious, and loaded with chocolate flavor. They are gooey chewy with pockets of airiness in the rice cereal. The addition of miso makes them perfectly salty sweet, and addictively tasty.
While some store bought rice krispie treats are overly sweet, this homemade version recipe is definitely less intense in the sweetness. They are extremely easy to make with simple ingredients, no-bake, and insanely delicious!
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Ingredients for this recipe
- Salted dairy free butter
- Mini marshmallows
- Unsweetened cocoa powder
- Semi sweet dairy free chocolate chips
- Miso paste
- Gluten free crispy rice cereal
How to make miso chocolate rice krispie treats
Step 1. Line an 8 inch square baking pan with parchment paper.
Step 2. In a medium saucepan, melt the butter over medium heat.
Step 3. Add in the marshmallows and melt completely.
Step 4. Add in the cocoa powder and chocolate chips. Whisk until completelymelted.
Step 5. Mix in the miso.
Step 6. Spray a large bowl with cooking spray (or lightly grease the surface). Place the rice cereal in the bowl, and pour the marshmallow mix over the cereal. Mix immediately with a spatula.
Step 7. Transfer the krispie mixture into the prepared pan. Spread evenly and flatten the surface with the back of a large spoon.
Step 8. Let cool for about 2 hours at room temperature and cut into 16 squares.
*See the recipe card card below for detailed instructions.
Tips
- Greasing your bowl (Step 6) really makes the mixing process easy! It prevents the krispie mixture from sticking all over the place.
- To maintain the soft chewy texture, do not press down the krispies too hard.
Variations
Try with bittersweet chocolate. It becomes more adult friendly. Pair with a mix of nuts and they become a perfect bar snack! - I love pairing this version with my red wine.
Cut into smaller pieces. When serving guests, I like to cut them into bite size pieces and make them even more sharable. Cut them into 16 first and then cut each of them into quarters to make 64 mini pieces.
FAQs
Any type of miso works but I like to use awase miso (mixed miso) since it has a balanced flavor of funkiness and nuttiness. If you are using white miso, it will have a lighter taste with a bit of sweetness.
They can be kept at room temperature for up to 1 week, stored in an airtight container. They can also be kept frozen for up to 3 months.
Kellogg’s Rice Krispies Cereal is not gluten-free due to its malt flavoring, but there are many others labeled gluten-free such as Malt O Meal, Nature's Path, and Aldi brand.
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Recipe
Miso Chocolate Rice Krispie Treats
Equipment
- 1 x 8 (or 9) inch square pan
Ingredients
- 4 tablespoons salted dairy free butter
- 10 ounces mini marshmallows 1 bag
- ¼ cup unsweetened cocoa powder
- ½ cup semi sweet dairy-free chocolate chips
- 1 tablespoons miso paste
- 5 cups gluten-free crispy rice cereal see note
Instructions
- Line an 8 inch square baking pan with parchment paper.
- In a medium saucepan, melt the butter over medium heat.
- Add in the marshmallows and melt completely.
- Add in the cocoa powder and chocolate chips. Melt completely.
- Add the miso and mix well.
- Spray a large bowl with cooking spray (or lightly grease the surface). Place the rice cereal in the bowl, and pour the chocolate mix over the cereal. Mix well with a spatula.
- Transfer the krispie mixture into the prepared pan. Spread evenly and flatten the surface with the back of a large spoon.
- Let cool for about 2 hours at room temperature and cut into 16 squares.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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