🍫 Chocolate-Topped Rice Krispie Treats

3 Tablespoons unsalted butter
1 package (10 oz., about 40) regular marshmallows or 5 ½ cups mini marshmallows
6 cups crisp rice cereal (like Rice Krispies)
1 teaspoon vanilla extract (optional, but recommended)
Pinch of salt (optional, helps balance the sweetness)

1 cup chocolate chips (semi-sweet, milk, or dark, or use chopped chocolate)
1 Tablespoon unsalted butter (or a small splash of vegetable oil/coconut oil for a shinier finish)
Optional: Sprinkles for garnish

Grease a 9×13 inch baking pan lightly with butter or non-stick cooking spray.
For easy removal, line the pan with parchment paper or wax paper, leaving an overhang on the sides. Grease the paper as well.

In a large saucepan, melt the 3 Tablespoons of butter over low heat.
Add the marshmallows and stir constantly until they are completely melted and smooth. Pro-Tip: Keep the heat low to prevent the marshmallows from becoming brittle and the treats from turning out hard.
Once melted, remove the saucepan from the heat.
Stir in the vanilla extract and salt (if using).

Quickly add the crisp rice cereal to the marshmallow mixture.
Use a rubber spatula to gently fold the cereal into the mixture until it is completely and evenly coated. Work quickly as the mixture will start to set.

Transfer the cereal mixture to the prepared 9×13 inch pan.
Using the spatula or a piece of buttered wax paper, gently press the mixture evenly into the pan. Do not press too firmly, as this can compact the cereal and make the treats too dense and hard.

In a microwave-safe bowl, combine the 1 cup of chocolate chips and 1 Tablespoon of butter.
Microwave in 30-second intervals, stirring well after each one, until the chocolate is completely melted and smooth. Alternatively, melt the chocolate and butter in a heatproof bowl set over a pot of simmering water (a double boiler).
Pour the melted chocolate over the pressed cereal treats in the pan.
Use the back of a spoon or spatula to spread the chocolate evenly over the top.
Optional: Add sprinkles or other decorations immediately before the chocolate sets.

Let the treats cool completely at room temperature until the chocolate topping is firm (about 1 to 2 hours). You can also place them in the refrigerator for about 30 minutes to speed this up.
Once set, use the parchment paper overhang to lift the entire block out of the pan.
Cut into squares (typically 12 or 15 squares for a 9×13 inch pan).
Store leftovers in an airtight container at room temperature for up to 2 days.