Chocolate-Covered Crisp Rice Cookies

Chocolate-Covered Crisp Rice Cookies

These Chocolate-Covered Crisp Rice Cookies are as simple as they are delicious and are sure to serve up a healthy dose of nostalgia. A childhood favorite of our editor-in-chief, Brian Hart Hoffman, these soft, chewy cookies are full of nutty, sweet caramel and toasted crisp rice cereal, all of which is then covered by a fudgy layer of melted milk chocolate. These crisp rice cookies are truly out of this world!

3.7 from 3 reviews
Chocolate-Covered Crisp Rice Cookies
Makes about 18 cookies
  • 5 cups (150 grams) crisp rice cereal
  • ¼ cup (57 grams) unsalted butter, cubed
  • ½ cup (110 grams) firmly packed dark brown sugar
  • ½ cup (170 grams) light corn syrup
  • ½ cup (120 grams) sweetened condensed milk
  • 1 teaspoon (7 grams) unsulphured molasses
  • ½ teaspoon (2 grams) vanilla extract
  • ¼ teaspoon kosher salt
  • 6 ounces (170 grams) milk chocolate melting wafers*, melted according to package directions
  1. Preheat oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper.
  2. On prepared pan, spread cereal.
  3. Bake until lightly golden brown, about 10 minutes, stirring every 3 minutes. Let cool completely on pan. Transfer cooled cereal to a large bowl.
  4. In a large saucepan, melt butter over medium heat. Add brown sugar; cook, stirring occasionally, until melted, 3 to 4 minutes. Add corn syrup, condensed milk, and molasses. Bring to a gentle boil, stirring occasionally, and cook, stirring occasionally, until a candy thermometer registers 235°F (112°C). Remove from heat, and immediately pour over toasted cereal. Add vanilla and salt; fold until cereal is evenly coated.
  5. Line a rimmed baking sheet with parchment paper. Using a 3-tablespoon spring-loaded scoop, scoop cereal mixture (about 30 grams each), and place 1 inch apart on prepared baking sheet. Place a 2¾-inch round cutter around a scoop, and gently press into a disk; repeat with remaining scoops. (This helps with uniformity; see Note.) Let cool completely, about 20 minutes.
  6. Using a gloved hand, dip disks, one at a time, into melted chocolate, coating completely and wiping off excess as needed. Return to pan, and let stand until chocolate is fully set, about 1 hour. Store in an airtight container for up to 1 week.
*We used Ghiradelli Milk Chocolate Flavored Melting Wafers.

Note: For the most classic shape, make sure to gently press on the edges of the disks after shaping with a cutter so they’re slightly rounded.


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  1. This recipe tastes really good, but 5OZ was no where near enough chocolate to even very thinly coat these cookies. I cooked the caramel mixture to exactly 235F and the resulting cookies are hard inside. More like a toffee than the softer chewy insides in the cookie being imitated. Still delicious, but have to be careful biting them.

  2. I had the same problem with them being difficult to bite. I thought it was my fault for pushing the mixture together so tightly. If I made them again, I would not push so hard to condense the cereal.

  3. After reading the comments, I decided to cook the sugar mixture to just under 230 instead of 225. I wondered if there was a lot of carry over heat which is why the sugar mixture got so hard. I made the cookies using the weights and mine came out great! They were chewy and not hard at all and they held their shape while dipping in the chocolate. So I suggest cooking it to 230 (or a hair under). As for the chocolate, there is not enough to dip these cookies in. I scraped the chocolate off as best I could, but I needed twice as much chocolate. I also sprinkled heath bits on half of them, and they were a very welcome addition, but still good without.


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