Why serve a cake at your graduation party when you can serve this impressive Cocoa Krispies Treat Graduation Cap instead?

It's simple to make by adding melted chocolate to a traditional cereal treat recipe and forming it into a mortarboard.

This graduation dessert is super easy to make yet looks so impressive. I originally shared the recipe to make this Cocoa Krispies Treat Grad Cap on my Hungry Happenings blog back in 2014. I made it to celebrate my niece's college graduation.

The grad cap is made of Cocoa Krispie Treats mixed with two kinds of chocolate.

I blended melted chocolate chips (made with cocoa butter) into the marshmallow cereal mixture then used compound chocolate (made with palm kernel oil) to add structure to the square top of the mortarboard.

To ensure the top of the mortarboard won't bend, you need to spread a thin layer of compound chocolate (Ghirardelli Melting Wafers or Candy Melts) over it. The compound chocolate (which contains palm kernel oil, not cocoa butter) firms up quickly and will add the structure you need

You'll notice in the ingredients list that I mixed melted chocolate chips into the cereal treats then used the compound chocolate to spread over top. I wanted the chocolate rice krispie treats to remain soft and pure chocolate chips (made with cocoa butter) allowed for that.

The treat was really easy to cut into and had a decadently rich chocolate flavor.

Be sure to check out our Rice Krispie Treat FAQ for tips to make the best cereal treats.

Let's make a Cocoa Krispies Treat Grad Cap.

Ingredients:

butter - use salted European-style butter for the best flavor
marshmallows - I like to use mini marshmallows. They melt more quickly than large marshmallows.
chocolate chips - Use your favorite chocolate chips. I used Hershey's Special Dark Chocolate Chips.
Kellogg's Cocoa Krispies cereal
Ghirardelli Dark Melting Wafers (or Dark Cocoa Candy Melts)
Twizzlers Pull and Peel - You can also use white modeling chocolate to make the tassels.)
Tootsie Roll Midgee

Supplies Needed:

large mixing bowl - used to make the cereal treats
3 cup round bowl - used as a mold for the grad cap
8x8 inch baking pan - used as a mold for the square part of the grad cap
non-stick tin foil - helps to keep the cereal treats from sticking to the molds (bowl and pan)
- If you can't find non-stick tin foil, you can spray regular tin foil with non-stick baking spray.

Instructions

Microwave Method:

Heat butter, marshmallows, and chocolate chips in a large microwave-safe bowl on high heat for 30 seconds.
Stir then heat for 20 seconds.
If the marshmallows are not melted, heat for 15-second increments, stirring after each until melted.
Do not overheat!
Stir in the Cocoa Krispies.

Stovetop Method:

Begin to melt the butter in a medium saucepan set over LOW heat.
Add the marshmallows and chocolate chips and toss to coat with the butter.
Stir often until about 75% of the marshmallows have melted.
Remove from the heat and stir vigorously until melted.
Either stir in the Cocoa Krispies or pour the marshmallow mixture over the Cocoa Krispies in a large bowl and mix to combine.

Line bowl and pan.

Line a 3-cup bowl and an 8-inch square baking pan with non-stick tin foil.

Fill bowl.

Fill the tin foil-lined bowl with the cocoa Krispies treat mixture.
Press to compress the cereal in the bowl.
Let it sit at room temperature to cool for at least 1 hour. You can speed this up by refrigerating it for about 30 minutes.

Make the top of the mortarboard.

Press the remaining Cocoa Krispies treat mixture into an even layer in the square pan.
Heat the Ghirardelli Melting Wafers in the microwave on high power for 25 seconds, then stir, heat again for 20 seconds, and stir.
If not completely melted, heat for 10-second increments stirring after each.
Pour the melted compound chocolate over the cereal treat bar, reserving a tablespoon for the next step.
Place in the freezer for 10-15 minutes until the candy coating sets.
Removed from the freezer.
Pull up on the tin foil and remove the crispy treat square.
Peel off the tin foil.

Assemble the grad cap.

Un-mold the Cocoa Krispies treats from the bowl.
Peel off the tin foil.
Set the Rice Krispie treat dome on a serving dish or cake platter.
Reheat the reserved chocolate in the microwave for about 10 seconds to remelt it.
Spread about 90% of the melted chocolate on top of the Cocoa Krispies treat dome and attach the square cereal treat with the candy-coated side down.

Add the tassel.

Peel apart one Twizzlers Pull 'n Peel and attach the pieces to the center of the square treat using a dab of melted candy coating.
Flatten a Tootsie Roll into a circle and press it in the center of the square treat covering the ends of the Twizzlers.

You could also use white modeling chocolate or fondant to create the tassels. See the Grad Cap Chocolate Boxes tutorial for instructions.

If you have to make this for an outdoor graduation party, I would just use a thin cake board under the square piece to keep it in place, otherwise, it will bend.

Printable Recipe

Cocoa Krispie Treat Mortarboard

Beth Klosterboer

Craft a mortarboard out of chocolatey Cocoa Krispies treats for your graduation party. Your graduate will love it!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 2

Course Dessert

Cuisine American

Servings 12

Calories 296 kcal

Equipment

large mixing bowl
3 cup round bowl
8-inch square baking pan
non-stick tin foil (or tin foil sprayed with baking spray)

Ingredients

¼ cup (½ stick) butter
10 ounces mini marshmallows
6 ounces chocolate chips (about 1 cup)
6 cups Kellogg's Cocoa Krispies cereal
6 ounces Ghirardelli Dark Melting Wafers or Candy Melts (about 1 cup)
1 Twizzlers Pull and Peel
1 Tootsie Roll Midgee

Instructions

Line a 3-cup bowl and an 8-inch square baking pan with non-stick tin foil.

Microwave Method:

Heat butter, marshmallows, and chocolate chips in a large microwave-safe bowl on high heat for 30 seconds.
Stir then heat for 20 seconds.
If the marshmallows are not melted, heat for 15-second increments, stirring after each until melted.
Do not overheat!
Stir in the Cocoa Krispies.

Stovetop Method:

Begin to melt the butter in a medium saucepan set over LOW heat.
Add the marshmallows and chocolate chips and toss to coat with the butter.
Stir often until about 75% of the marshmallows have melted.
Remove from the heat and stir vigorously until melted.
Either stir in the Cocoa Krispies or pour the marshmallow mixture over the Cocoa Krispies in a large bowl and mix to combine.
Fill the tin foil-lined bowl with the cocoa Krispies treat mixture.
Press to compress the cereal in the bowl.
Let it sit at room temperature to cool for at least 1 hour. You can speed this up by refrigerating it for about 30 minutes.
Press the remaining cocoa krispies treat mixture into an even layer in the square pan.
Heat the Ghirardelli Melting Wafers in the microwave on high power for 25 seconds, then stir, heat again for 20 seconds, and stir.
If not completely melted, heat for 10-second increments stirring after each.
Pour the melted compound chocolate over the cereal treat bar, reserving a tablespoon for the next step.
Place in the freezer for 10-15 minutes until the candy coating sets.
Removed from the freezer.
Pull up on the tin foil and remove the crispy treat square.
Un-mold the Cocoa Krispies treats from the bowl.
Peel off the tin foil.
Set the Rice Krispie treat dome on a serving dish or cake platter.
Reheat the reserved chocolate in the microwave for about 10-15 seconds to remelt it.
Spread about 90% of the melted chocolate on top of the Cocoa Krispies treat dome and attach the square cereal treat with the candy-coated side down.
Peel apart one Twizzlers Pull 'n Peel and attach the pieces to the center of the square treat using a dab of melted candy coating.
Flatten a Tootsie Roll into a circle and press it in the center of the square treat covering the ends of the Twizzlers.