Michelle’s Mexican Mocha Crispy Treats | Easy No-Bake Dessert

Some desserts never go out of style, and Rice Krispie treats are certainly one of them. They’re simple, nostalgic, and almost impossible to resist when they’re still a little warm and wonderfully gooey. At Michelle’s Mexican Mocha Café, we decided to give this childhood favorite a delicious twist with rich cacao, warm cinnamon, and just a hint of chile from our signature Mexican Mocha Mix.

These Mexican Mocha Crispy Treats bring together buttery marshmallows, crunchy cereal, and the unmistakable flavor of our café’s signature blend. They’re easy to prepare, require no baking, and make a wonderful treat for afternoon coffee breaks, family gatherings, or those moments when something chocolatey sounds particularly appealing. Add a drizzle of melted dark chocolate for a finishing touch, although they’re just as delicious straight from the pan.

Michelle’s Mexican Mocha Crispy Treats

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Servings: 16 Squares

Course: Dessert

Cuisine: American

Ingredients Method Video

Ingredients

  

• 4 tablespoons butter – salted
• 1 package 10 oz mini marshmallows, about 5½ cups
• 2 tablespoons Michelle’s Mexican Mocha Mix
• 1 teaspoon vanilla extract
• 8 cups Rice Krispies cereal
• ½ cup mini chocolate chips optional
• Melted dark or semisweet chocolate for drizzling optional

Method

 

1. Lightly butter a 9 × 13-inch baking dish or line it with parchment paper. Measure the cereal into a large bowl so it is ready to go once the marshmallow mixture is melted.
2. Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and stir gently until they are almost completely melted. Reduce the heat to low and add the Michelle’s Mexican Mocha Mix, vanilla, and salt. Stir until the mixture is smooth and the mocha mix is evenly incorporated.
3. Remove the pan from the heat and immediately fold in the Rice Krispies cereal. Stir just until every piece is coated. If you’re using mini chocolate chips, let the mixture cool for a minute or two before gently folding them in so they don’t completely disappear into the marshmallow.
4. Transfer the mixture to the prepared pan. Using a buttered spatula or a piece of parchment paper, gently press it into an even layer. Don’t pack it down too firmly—that’s how innocent Rice Krispies treats become construction materials.
5. Let the treats cool for about 30–45 minutes before cutting them into squares. For a more finished Café-style version, drizzle the tops with melted chocolate and allow the chocolate to set before serving.

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