Toblerone Rice Krispies Treats

These Toblerone Rice Krispies treats are a gussied-up version of the childhood classic that incorporates two types of chocolate into the rice cereal and marshmallow snack bars.

A pan of Toblerone Rice Krispies treats cut into bars.

A kid classic that’s been gussied up with Toblerone, another classic. The chocolate is infused with almond and nougat, which makes for a slightly crunchier, slightly more caramel-inflected treat, which in turn makes them even more irresistible. As if that was even possible. (Yes, trust us, it is.)–Renee Schettler

What is Toblerone?

Toblerone is a Swiss confection made of chocolate infused with almond, honey, and nougat. It was patented in 1909 and has remained popular throughout most of the world since then.

Where can I find Toblerone?

Toblerone can be found in the candy aisle of some but not all grocery stores, drug stores, and specialty food stores, including some European bakeries and delis that stock lovelies from abroad. Our recipe testers also found Toblerone at duty-free boutiques at airports, Costco, and Wegmans. It’s available at Amazon though at a rather steep markup.

Toblerone Rice Krispies Treats

  • Quick Glance
  • Quick Glance
  • 20 M
  • 3 H, 30 M
  • Serves 20
Print RecipeBuy the Toblerone Cookbook cookbook

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Line a 9-inch (23-cm) square baking dish with parchment paper.

In a large saucepan over low heat, melt the marshmallows, butter, and Toblerone dark chocolate, stirring frequently, until melted and completely combined.

Tester tip: Got kids? Bring ‘em in the kitchen. They love breaking off the triangles and counting the marshmallows.

Working quickly, stir in the rice cereal and then spoon the mixture into the parchment-lined dish. Flatten with the back of a spoon to form a compact and even layer. Slide the dish in the fridge for 1 hour.

In a heatproof bowl set over (but not touching) a pan of barely simmering water, melt the Toblerone milk chocolate, making sure the bowl doesn’t touch the water. Pour evenly over the chilled cereal mixture and smooth with the back of a spoon.

Tester tip: If you like a little salty with your sweet, sprinkle some sea salt flakes over the chocolate before refrigerating.

Cover the pan with plastic wrap and return to the fridge until completely set, 1 1/2 to 2 hours.

Thinly slice into bars and devour. Note that these are a little more crumbly than a traditional rice krispies treat, so keep a napkin or plate nearby while noshing. (You can cover and keep these at room temperature for up to a week…although good luck getting them to last that long.)

Print RecipeBuy the Toblerone Cookbook cookbook

Want it? Click it.

Recipe Testers' Reviews

Such a fast, fun twist on the standard marshmallow treats. They were a great way to satisfy a chocolate craving and felt like an upgraded version of what I had as a kid!

I couldn't find the dark chocolate Toblerone for the life of me so subbed some Lindt 85% dark instead. I do think there could be a bit more marshmallows as they did not stay together as well as I would like.

I ended up having to keep mine in the fridge because it is just too hot and humid right now so the chocolate layer on top got too soft if left out. But I found myself snacking on these all week. I personally wouldn't mind finishing it with a little sea salt.

These are delicious. The addition of Toblerone brings these bars over the top. They’re sweet but still light. It takes some self-control to stop eating these. In fact, it’s easy to eat 1, 2, 3, or even 4.

I used Rice Krispies, which nicely retained their crunch for a couple of days. I don't know after that because all were eaten in a short time. After putting the chocolate on top, I refrigerated them for 1 hour then cut them. The squares cut easily but crumbled somewhat when I tried to remove them from the pan. I refrigerated overnight and they held together well. I was then able to keep them at room temperature.


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