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These fun candy coated rice krispie treats look like miniature blackboards! They’re a perfect treat for back to school, Teacher Appreciation Day, a gift for teachers, or the end of the school year. Try making these easy and cute back to school chalkboard rice krispie treats today.
This recipe was contributed by Amanda Faulkner.
Back To School Chalkboard Rice Krispie Treats
- 6 TBSP Butter, Unsalted
- 16 oz Miniature Marshmallows, Divided
- 1 TSP Vanilla Extract
- 6 cups Rice Krispies Cereal
- Black Candy Melts
- Brown Candy Melts
- White Candy Melts
Line an 8×8 or 9×9 pan with parchment paper. Set aside.
In a saucepan, melt the butter.
Add the miniature marshmallows, all except 1 cup.
Stir until the marshmallows are melted. Add 1 tsp vanilla and mix.
In a large bowl, pour the melted marshmallows over 6 cups of Rice Krispies.
Stir in the last cup of marshmallows and mix together.
Press lightly into the pan. Let sit for about an hour to fully set.
Spread out a piece of parchment paper to work on.
Cut the rice krispie treats into squares.
In a small bowl, melt the black candy melts according to the package instructions.
Dip each square into the bowl. Use a spoon if necessary to smooth out the candy melts.
Let set for a few minutes until hardened.
Next, melt the brown candy melts according to package instructions. Transfer to the melts to a pastry bag or a ziploc baggie. You will want a fine tip (or a very small hole cut in the corner of the bag). Pipe the brown around the edges to frame your chalkboard.
Allow to set until hardened.
Finally, melt the white candy melts according to package instructions. Transfer also into a pastry bag or ziploc baggie. This will need an extra fine tip or a super small hole cut in the corner of the ziploc baggie.
Use the bag to pipe letters, numbers or a back to school message on the chalkboard. You can even write names or graduation years! Finish with making a piece of “chalk” resting on the chalkboard frame.
Allow to set for a few minutes and enjoy!
If you have extra melts that you want to use, make small ‘blobs’ on parchment paper and allow them to harden. Once hardened, they will pick right up and you can store in an airtight container or baggie. Then, when you need them again, just remelt!