José Andrés’ Turrón de Chocolate (Chocolate With Crispy Rice) Recipe

For Spaniards, this Christmas treat has earned a special place in our hearts. Turrón de chocolate, most famously sold in Spain under the brand Suchard, isn’t traditional, but it’s become a new tradition, something we all look forward to all year — and I think it’s time to add it to the American holiday dessert table. It’s incredibly easy to make — you can probably put it together in under fifteen minutes, then chill it for an hour or two, so in theory you could make a batch during halftime of a football game (American or European!) and you’ll be eating it to celebrate victory.

This recipe uses Frosted Rice Krispies — maybe not something you would usually buy, but the extra sugar coating on the cereal keeps it crispy longer after being coated in chocolate. Regular Rice Krispies work too — they’ll make a less sweet version and might not stay crisp as long, but you’ll just have to eat it or give it away more quickly.

Turrón de Chocolate (Chocolate With Crispy Rice) 

Serves 6 to 8

Ingredients

7 ounces milk chocolate, preferably 30–40 percent cacao

5 ounces dark chocolate, preferably 60–70 percent cacao

4 tablespoons unsalted butter, room temperature

1 teaspoon vanilla extract

1½ cups Rice Krispies, preferably Frosted Rice Krispies

¼ teaspoon flaky sea salt

Directions

Break the milk and dark chocolate into small pieces and put them in a microwave-safe bowl. Heat in the microwave for 20 seconds, then stir the chocolate. Heat for another 20 seconds and stir again. Continue to heat for 20 seconds, stirring in between, until chocolate is just melted. You don’t need it to be hot, just melted, and be careful not to let it burn.

Add the butter and the vanilla and mix until well combined. If the chocolate starts to harden, microwave it again for another 10 to 15 seconds to keep it loose and help the butter melt into the chocolate. Note: the mixture may become thick. Microwave again for another 10 to 15 seconds if necessary to loosen up the chocolate.

Add the Rice Krispies and the salt and stir until completely coated with chocolate.

Transfer the mixture to a silicone mold (about 8½ inches by 4½ inches) or a similar-size loaf pan lined with parchment paper. Spread the chocolate mixture out evenly, carefully tapping the mold or pan on the counter to remove any air bubbles.

Refrigerate for at least 1 hour, then remove the turrón from the mold (or pan) and cut into bars or squares. Keep any remaining turrón wrapped in plastic and store in a cool, dry place.

From Spain My Way: Eat, Drink, and Cook Like a Spaniard by José Andrés with Sam Chapple-Sokol. Copyright © 2026 by José Andrés. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.