Lightly grease a 9x13-inch baking dish or line it with parchment paper to make removing the rice krispies easier once they’ve set.

Gather all your ingredients and tools to keep things organized and efficient.

In a large, non-stick saucepan, melt the butter over low heat.

Add the marshmallows and stir constantly until they’re fully melted into a smooth, creamy mixture.

(Tip: Keep the heat low to prevent scorching, and use a heat-resistant spatula for smooth stirring.)

Turn off the heat and immediately stir in the chocolate chips. Mix until the chocolate melts completely, creating a rich, glossy mixture.

If desired, add a splash of vanilla extract for a subtle flavor enhancement.

Gradually fold in the Rice Krispies cereal. Stir gently but thoroughly to ensure every piece is evenly coated with the chocolate-marshmallow mixture.

(Tip: Use a large mixing spoon or spatula to make this step easier.)

Pour the mixture into the prepared baking dish.

Lightly grease your hands or a spatula and press the mixture firmly into an even layer. This ensures compact and uniform rice krispies.

Let the mixture sit at room temperature for around 30 minutes to cool and firm up. For a quicker set, you can place it in the fridge for a faster result.

Once set, use a sharp knife to cut the rice krispies into squares, rectangles, or any shape you like.

Serve immediately, or store them in an airtight container for up to a week.