
A grown-up twist on a childhood favourite: cherry-flavored marshmallow Rice Krispies treats finished with a glossy chocolate drizzle. Easy, nostalgic, and irresistible.

This recipe began as a nostalgia-driven experiment and turned into a party favorite. I wanted to keep the lightning-fast joy of classic crispy squares—the crackle of toasted cereal, the pillowy marshmallow glue—while adding a grown-up flourish: a bright cherry note folded right into the molten marshmallow and a luxurious chocolate finish. I first made these on a rainy afternoon when a friend stopped by with a jar of cherry jam. The first bite was an immediate time machine. The cherry lifts the sugary marshmallow, and the chocolate brings everything into balance. Every bite is contrast: crisp cereal, gooey marshmallow, tart cherry, and smooth chocolate.
What makes these treats special is the simplicity. They take ten minutes from start to finish, require only a handful of pantry staples, and produce a playful dessert that looks far fancier than the work involved. I love serving them at casual gatherings and have even wrapped a few squares as little gifts. The texture and flavor combinations are immediately recognizable yet slightly unexpected, making them a delightful conversation starter and a reliable crowd pleaser.
I still remember the first time my kids tasted these—one look at the glossy chocolate and they squealed like it was a birthday. My partner declared them “shockingly grown-up” and reached for a second piece faster than I could slice the tray. They have since become my go-to for classroom treats and small celebrations because they look special but take almost no fuss.
My favorite aspect is how these bridge generations. Kids adore the familiar snap and gooeyness, while adults appreciate the cherry lift and glossy chocolate finish. At a summer potluck, these disappeared first; friends commented on how the cherry flavor made the treats feel festive without being fussy.
Store squares in an airtight container layered with parchment to prevent sticking. At room temperature they remain best for 24 hours; refrigeration extends freshness to five days but may slightly soften the crisp. For long-term storage, wrap each square individually in plastic wrap and place in a freezer-safe bag for up to three months. Thaw at room temperature for 30 minutes before serving to avoid condensation on the chocolate. If chilled, allow a few minutes at room temperature so the marshmallow regains its chewiness.
To make these gluten-free, substitute a certified gluten-free crispy rice cereal. For dairy-free or vegan options, choose a vegan butter alternative and vegan marshmallows, and replace gelatin with a vegan-friendly agar-based cherry powder or cherry-flavored vegan gelatin; note that texture will shift slightly. Swap semi-sweet chocolate for white chocolate or dark chocolate depending on desired sweetness. For added depth, stir 1 teaspoon vanilla extract into the melted marshmallow before adding the cereal.
Serve squares on a simple platter garnished with fresh cherries or a dusting of cocoa powder for contrast. They pair beautifully with coffee or a dessert wine; for brunch, present alongside fruit and yogurt. For parties, stack on a tiered stand or wrap in waxed paper and tie with twine as little edible favors. If making for a holiday table, change the gelatin flavor to raspberry or strawberry for color variations that match the season.
Crispy rice squares are a quintessential American childhood treat, dating to mid-20th-century convenience baking when marshmallows and processed cereals became common pantry items. The addition of flavored gelatin and chocolate drizzle reflects a more modern, playful approach to nostalgic sweets—melding convenience with a hint of gourmet finishing. This adaptation honors the original simplicity while elevating the flavor profile to suit adult palates.
For spring and summer, substitute the cherry gelatin with strawberry or raspberry and top with white chocolate for a lighter touch. In autumn, try apple gelatin with a cinnamon-spiced drizzle or fold in chopped toasted pecans for texture. For winter holidays, use cranberry gelatin and dark chocolate, then sprinkle with crushed peppermint for a festive finish. Adjust the chocolate choice and any nuts to harmonize with the season.
Prepare the marshmallow mixture and press into pans the day before an event; drizzle with melted chocolate just before serving to maintain shine. For easy portioning, mark a grid with the back of a knife while the tray is still slightly warm so cuts are even after the chocolate sets. Use disposable rimmed baking sheets for quick cleanup when making multiple batches. If packaging for lunches, place parchment between layers to prevent sticking and keep at room temperature until midday.
These chocolate covered cherry squares are a celebration of simple pleasures: quick to make, fun to share, and endlessly adaptable. Make a batch, experiment with a swap or two, and enjoy the small joy of a perfect sweet bite.
Use a low to medium heat when melting marshmallows to prevent scorching and maintain a glossy texture.
Grease your hands or use a piece of parchment to press the mixture into the pan for smoother edges and less sticking.
Warm your knife under hot water and dry between cuts to achieve clean slices through chocolate and marshmallow layers.
If the chocolate thickens while drizzling, microwave in 10-second bursts and stir to restore fluidity.
Measure cereal by gently filling the cup; avoid packing to keep the treats light and crisp.
This nourishing chocolate covered cherry rice krispies treats recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Use a certified gluten-free crispy rice cereal. Many brands offer gluten-free versions; check packaging for certification.
They keep at room temperature for one day, refrigerate up to five days, or freeze for up to three months wrapped tightly.
This Chocolate Covered Cherry Rice Krispies Treats recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Melt 4 tablespoons of butter in a medium saucepan over medium heat, then reduce to low to maintain a gentle temperature so marshmallows melt evenly without browning.
Add 10 ounces of mini marshmallows and stir constantly until mostly melted and glossy, removing from heat as the mixture becomes fluid to prevent burning.
Sprinkle the 4-ounce cherry gelatin over the hot marshmallow mixture and fold in quickly until dissolved and evenly distributed; if needed, return to very low heat briefly.
Remove from heat, add 6 cups of Rice Krispies, and fold gently until each flake is coated. Use greased hands or a buttered spatula to avoid sticking.
Turn the mixture into a rimmed baking sheet lined with parchment and press evenly about 1 inch thick; do not compress too firmly to keep the texture light.
Melt 1 1/2 cups chocolate chips with 1 tablespoon shortening in 20-second microwave bursts or over a double boiler, stirring until smooth.
Drizzle melted chocolate over cooled treats, allow the chocolate to set at room temperature or refrigerate briefly, then cut into 24 squares and serve.
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This recipe looks amazing! Can't wait to try it.
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