Orange and Chocolate Rice Krispies Treats
By Vallery LomasPublished on October 2, 2025
Time
35 minutes, plus 30 minutes setting
Yield
Makes 18 treats
Ingredients
Before You Begin
For an extra boost of orange flavor and a pretty look, use a channel zester to add strips of orange zest to the top of each treat. This recipe is written to create 18 squares, but you can also use a 2½-inch cutter to create 12 rounds; note that you will have scraps if you cut them into rounds. This recipe was created as part of ATK’s Rice Krispies Treats Week, which is not affiliated with, sponsored by, or endorsed by Kellogg’s.
Instructions
- Make parchment sling for 13 by 9-inch baking pan by folding 2 long sheets of parchment paper; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of parchment in pan perpendicular to each other, with extra parchment hanging over edges of pan. Push parchment into corners and up sides of pan, smoothing parchment flush to pan. Grease parchment.
- Melt 6 tablespoons unsalted butter in Dutch oven over medium heat. Add 12 ounces large marshmallows, 2 tablespoons grated orange zest, ½ teaspoon ground cinnamon, pinch ground cloves, and ¼ teaspoon salt and cook, stirring frequently, until marshmallows are just melted, 2 to 4 minutes (some marshmallows may not be fully melted; this is OK). Off heat, stir in cereal until fully combined.
- Transfer cereal mixture to prepared pan. Using greased spatula, press cereal mixture into even layer. Let sit for 30 minutes until set.
- Use parchment sling to lift bars out of pan; discard parchment. Cut into 18 squares. Microwave 2 cups bittersweet chocolate chips in 2-cup liquid measuring cup at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Working with 1 square at a time, dip half of square into chocolate to coat; transfer to wire rack set in rimmed baking sheet. Repeat with remaining squares. Top with extra orange zest, if using. Refrigerate until set, about 10 minutes. Serve. (Bars can be stored at room temperature for up to 3 days.)
Time
35 minutes, plus 30 minutes settingYield
Makes 18 treatsIngredients
Ingredients
Ingredients
Why This Recipe Works
For this year-round Rice Krispies Treat, we took inspiration from Terry’s Chocolate Orange Balls, the British candy that’s popular around Christmastime. Rice Krispies Treats should be as fun and simple to make as they are delicious, so we didn’t want to add to the prep time or make them any more challenging. To seamlessly recreate the familiar holiday flavor profile of these orange chocolate balls, we added a hefty amount of orange zest and a dash of seasonal spices—ground cloves and cinnamon—to the buttery marshmallow mixture. Finally, once the treats were cooled, set, and cut, we dipped them in melted chocolate.
Before You Begin
For an extra boost of orange flavor and a pretty look, use a channel zester to add strips of orange zest to the top of each treat. This recipe is written to create 18 squares, but you can also use a 2½-inch cutter to create 12 rounds; note that you will have scraps if you cut them into rounds. This recipe was created as part of ATK’s Rice Krispies Treats Week, which is not affiliated with, sponsored by, or endorsed by Kellogg’s.
Instructions
- Make parchment sling for 13 by 9-inch baking pan by folding 2 long sheets of parchment paper; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of parchment in pan perpendicular to each other, with extra parchment hanging over edges of pan. Push parchment into corners and up sides of pan, smoothing parchment flush to pan. Grease parchment.
- Melt 6 tablespoons unsalted butter in Dutch oven over medium heat. Add 12 ounces large marshmallows, 2 tablespoons grated orange zest, ½ teaspoon ground cinnamon, pinch ground cloves, and ¼ teaspoon salt and cook, stirring frequently, until marshmallows are just melted, 2 to 4 minutes (some marshmallows may not be fully melted; this is OK). Off heat, stir in cereal until fully combined.
- Transfer cereal mixture to prepared pan. Using greased spatula, press cereal mixture into even layer. Let sit for 30 minutes until set.
- Use parchment sling to lift bars out of pan; discard parchment. Cut into 18 squares. Microwave 2 cups bittersweet chocolate chips in 2-cup liquid measuring cup at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Working with 1 square at a time, dip half of square into chocolate to coat; transfer to wire rack set in rimmed baking sheet. Repeat with remaining squares. Top with extra orange zest, if using. Refrigerate until set, about 10 minutes. Serve. (Bars can be stored at room temperature for up to 3 days.)
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
0 Comments