Marshmallows and butter melted together, rice krispies stirred through until coated, pressed into a tin, covered with melted milk chocolate, and topped with M&Ms. No baking, no complicated steps, sets in an hour in the fridge. This is the thing you make when you need to bring something to a gathering and want people to actually eat it.
The one practical note: the mixture is extremely sticky while warm — greased hands or a greased spatula makes pressing it into the tin manageable. It gets less sticky as you press, so keep going. Everything else is straightforward.
Prep: 20 minutes · Set: 1 hour · Makes 16 small or 9 large squares
Four Ingredients
- 200g marshmallows
- 45g butter
- 180g rice krispies
- 300g milk chocolate, chopped or chips
- 200g M&Ms — chocolate, peanut, or salted caramel
How to Make Them
Line a 9×9 inch square tin with parchment paper, leaving some overhang on two sides for lifting.
Melt the marshmallows and butter together in a large saucepan over low heat, stirring constantly until completely smooth. Remove from heat. Add the rice krispies and stir until every piece is coated — transfer to a large bowl if the pan is too small to mix comfortably.
Tip the mixture into the prepared tin. Press down firmly and evenly with a greased spatula, greased spoon, or lightly greased fingers. It’s very sticky at first but becomes more manageable as you compress it. Get it as flat and compact as possible.
Melt the chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, until just smooth. Pour evenly over the pressed base and spread to the edges. Scatter the M&Ms over the wet chocolate and press them lightly so they adhere.
Refrigerate for at least 1 hour until completely set and firm. Lift out using the parchment handles, then cut into squares — 9 large or 16 smaller ones.
For cleanest cuts: use a sharp knife warmed briefly under hot water and wipe between each cut.
Storage
Airtight container in the fridge for up to 5 days. At cool room temperature for 2 days — the chocolate softens in heat so fridge is better in summer.
Per Square (16 squares)
- ~285 calories
- 13g fat, 41g carbs, 3g protein
Make These for a Crowd
These disappear faster than almost anything else on a dessert table. The combination of the chewy crispy base, the snap of the chocolate, and the M&Ms is very hard to say no to. Double the recipe into a 9×13 pan if you’re feeding a big group — same method, everything scales up directly.
Tell me in the comments which M&M variety you used and how long they lasted. Rate the recipe, save it on Pinterest, and subscribe for more.
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M&M Rice Crispy Squares
Buttery marshmallow rice crispy bars pressed into a 9×9 tin, covered with melted milk chocolate, and topped with M&Ms. No bake, sets in the fridge. A crowd-pleaser that takes 20 minutes to make.
- Total Time20 minutes
- Yield16 squares 1x
Ingredients
The Rice Crispy Base
- 200 g marshmallows
- 45 g butter
- 180 g rice krispies (ensure gluten-free certified if needed)
The Topping
- 300 g milk chocolate, chopped or chips
- 200 g M&Ms — chocolate, peanut, or salted caramel
Instructions
Make the Base
- Make the marshmallow base: Line a 9×9 inch square tin with parchment paper. Melt the marshmallows and butter together in a large saucepan over low heat, stirring constantly, until completely smooth and sticky. Remove from heat. Add the rice krispies and stir until every piece is coated. If the saucepan is too small, transfer to a large bowl to mix.
- Press into the tin: Tip the mixture into the prepared tin. Press down firmly and evenly — it’s very sticky at first but becomes more manageable as you press. Use the back of a spoon, a greased spatula, or lightly greased fingers. Get it as flat and compact as possible.
Chocolate and M&Ms
- Melt and pour the chocolate: Melt the chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, until just smooth. Or melt in a heatproof bowl set over a saucepan of barely simmering water. Pour the melted chocolate evenly over the pressed crispy base and spread to the edges.
- Top with M&Ms: Scatter the M&Ms generously over the wet chocolate, pressing them in lightly so they adhere. Place in the fridge until completely set — at least 1 hour. Lift out using the parchment, then cut into 9 large squares or 16 smaller ones.
Notes
The mixture is very sticky when warm — greased hands or a greased spatula makes pressing it into the tin much easier. For cleaner cuts, refrigerate the bars until fully cold and hard before slicing, and use a sharp knife warmed briefly under hot water, wiping between cuts. The chocolate layer should be poured while still fluid enough to spread easily — if it starts to thicken before you’ve finished, microwave for 10 seconds and stir again. Store in an airtight container in the fridge for up to 5 days, or at cool room temperature for 2 days.
- Prep Time: 20 minutes
- Category: Dessert, Snack
- Cuisine: American, British
Nutrition
- Calories: 285
- Sugar: 28
- Sodium: 110
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 41
- Fiber: 1
- Protein: 3
