After testing various batches of Chocolate Oreo Treats one winter, I had gobs of marshmallow creme leftover. Feeling uninspired, I simply made some s’mores for an after-dinner treat. I spread some marshmallow creme on a graham cracker, melt some dark chocolate, spread that on the other graham cracker, mush the two together and freeze for 10 minutes. They are so good chilled! This became our nightly dessert ritual for about a week, until sadly, I ran out of graham crackers. So I decided to get a little more crafty, and whipped up these wonderful, fudgy chocolate crispy treats. In the years since, they’ve become a spring and summer favorite!
Chocolate Crispy Treats that are Deliciously Fudgy and Addictive
There are a few things you might notice are different about these chocolate crispy treats compared to similar recipes.
- Coconut Oil: I prefer coconut oil in crispy treats to butter alternative, because it doesn’t contain any water. Butter alternatives and margarines contain a little water, which can cause the treats to go stale much more quickly. Coconut oil is pure, with no added moisture, and sets up firmly.
- Marshmallow Creme: I developed the recipe with marshmallow crème I had on hand. You can substitute melted marshmallows, but might need to adjust the ratios of the other ingredients. I prefer marshmallow creme in this recipe for its ease. If you use regular marshmallows, you do need to pre-melt them before adding the chocolate.
- Optional Add-Ins: I’m all about making recipes your own. I recommend adding just 1/4 cup of chunky add-ins (like chopped dried fruit) to keep the fudgy ratio high enough. If you add more, would reduce the amount of crispy cereal. For the extracts or spices, I would start with just 1/4 teaspoon, and add more to taste.
- Easy Melting: I prefer to use this chocolate melting method for making these dairy-free chocolate crispy treats. It’s foolproof, since the chocolate stays melted as you stir in the other ingredients. You don’t have to worry about it setting up too quickly, or about scorching the chocolate in the microwave. But you can use another method, if preferred.
Special Diet Notes: Chocolate Crispy Treats
By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, nut-free, peanut-free, and soy-free. Just be sure to use the chocolate chips, marshmallow creme, and cereal that suit your dietary needs.
Vegan & Egg-Free Note: When I first made this recipe, I tested it with Suzanne’s vegan marshmallow cream. That product seems impossible to find now, but Dandies is reportedly coming out with a vegan marshmallow cream. And in a pinch, you can melt down some vegan marshmallows to replace the crème. Jet Puffed marshmallow cream, Fluff marshmallow spread, and the generics do contain egg, but are dairy free. If you confuse egg with dairy, you are not alone! See this post: Are Eggs Dairy?
- 4 ounces (scant ½ cup) dark or semi-sweet dairy-free chocolate chips
- 4 teaspoons coconut oil
- ¾ cup marshmallow creme or fluff (see post above on vegan)
- 3 cups crispy rice cereal (gluten-free, if needed)
- Optional add-ins (to taste): vanilla extract, peppermint extract, chili powder, crystalized ginger, chopped dried fruit, or ground cinnamon
- Melt the chocolate in a medium to large bowl.
- Stir in the coconut oil and marshmallow crème / fluff until smooth. Add the cereal and any optional add-ins, and gently stir to combine.
- Divide the mixture between 12 muffin cups (I prefer paper, lined muffin cups, or silicone muffin cups for easy removal).
- Press the mixture into the cups either lightly or firmly. They will hold together even if loosely packed. I use a little piece of plastic wrap or parchment when pressing to keep the mixture rom sticking to my fingers. If using vegan marshmallow creme, you may find that the mixture is much stickier. If it is too sticky, refrigerate the treats for 5 minutes, and then press in.
- Place the crispy treats in the freezer for 15 minutes. Pop them out and enjoy!