Marry This Potato Chip Rice Krispie Treats recipe is a salty and sweet recipe, which is made with crunchy, ridged potato chips and gooey marshmallows. It’s the ultimate no-bake dessert, ready in about 20 minutes, plus setting time.
Jump to RecipePotato Chip Rice Krispie Treats Ingredients
The ultimate sweet and salty combination for an irresistible treat.
- 1/2 cup (1 stick) salted butter, plus more for greasing
- 2 (12-ounce) bags marshmallows
- 1/4 tsp. kosher salt
- 5 cups rice cereal (such as Rice Krispies)
- 5 3/4 cups coarsely crushed ridged potato chips (such as Ruffles), divided
- 1/2 cup semisweet chocolate chips
How To Make Potato Chip Rice Krispie Treats
A step-by-step guide to this incredibly easy and addictive no-bake dessert.
- Prep the Pan: Butter a 9×13-inch baking dish, then line it with parchment paper, leaving a 1-inch overhang on the two long sides to act as handles.
- Melt the Marshmallows: In a large pot or Dutch oven, melt the butter over medium-low heat. Add the marshmallows and stir continuously until they are completely melted and smooth, about 5 minutes. Stir in the salt and remove the pot from the heat.
- Mix the Treats: Gently fold the rice cereal and 5 cups of the crushed potato chips into the melted marshmallow mixture until everything is just combined.
- Press into Pan: Transfer the mixture to the prepared dish. Use damp or greased fingers to press it firmly and evenly into the pan.
- Add the Chocolate Topping: Melt the chocolate chips in the microwave at 50% power in 10-second intervals until smooth. Drizzle about three-quarters of the melted chocolate over the treats. Sprinkle the remaining ¾ cup of potato chips on top, then drizzle with the rest of the chocolate.
- Set and Serve: Let the treats set at room temperature for at least 3 hours, or in the refrigerator for at least 1 hour, until firm. Use the parchment paper overhangs to lift the entire block out of the pan, then cut into 12 squares.
Recipe Tips
For the perfect, gooey, sweet and salty treats every time.
- What are the best potato chips to use? It’s essential to use thick, ridged potato chips (like Ruffles). Their sturdy structure holds up to being mixed with the warm marshmallow and provides the best salty crunch in the finished treats.
- How to get the gooiest treats? The secret is to use fresh marshmallows and to melt them over a low heat. Overheating the marshmallows can cause them to become hard and sugary once they cool. Remove them from the heat as soon as they are melted.
- How do I press the sticky mixture into the pan without it sticking to my hands? Lightly greasing your fingertips with butter or cooking spray, or simply dampening them with a little water, is the magic trick. This will allow you to press the sticky mixture firmly into the pan without it sticking to you.
- Can I use a different kind of chocolate? Yes! Semi-sweet chocolate provides a nice balance, but you could also use milk chocolate for a sweeter treat or dark chocolate for a richer, more intense flavor. White chocolate would also be a delicious alternative.
What To Serve With Potato Chip Rice Krispie Treats
This sweet and salty treat is perfect on its own.
These addictive treats are the star of any bake sale, party, or casual get-together. They are perfect with:
- A tall glass of cold milk
- A scoop of vanilla or chocolate ice cream
- A hot cup of coffee or cocoa
How To Store Potato Chip Rice Krispie Treats
Keeping your treats fresh and chewy.
- Room Temperature: Store the treats in an airtight container at room temperature. Placing a sheet of wax paper between the layers will prevent them from sticking together. They will stay fresh and delicious for up to 5 days.
Potato Chip Rice Krispie Treats Nutrition Facts
An estimated guide per treat.
- Calories: 350 kcal
- Carbohydrates: 55 g
- Protein: 3 g
- Fat: 14 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, these are a perfect make-ahead treat. You can make them a day or two before you plan to serve them. Just store them properly in an airtight container at room temperature.
While Rice Krispies are classic, you could experiment with other plain cereals like Corn Flakes or Chex for a different texture.
Hard Rice Krispie treats are usually the result of two things: using stale marshmallows, or cooking the marshmallows for too long or at too high a temperature, which caramelizes the sugar. Always use fresh marshmallows and melt them gently over low heat.
Try More Recipes:
- Pepperoni Pizza Stuffed Potatoes Recipe
- Slow Cooker Mashed Potatoes Recipe
- Rosemary Garlic Fried Potatoes Recipe
Potato Chip Rice Krispie Treats Recipe
Course: DessertCuisine: AmericanDifficulty: Easy12
servings20
minutes5
minutes350
kcalThe ultimate sweet and salty no-bake treat, combining classic gooey Rice Krispie treats with the irresistible crunch of salty potato chips, all finished with a drizzle of chocolate.
Ingredients
1/2 cup (1 stick) salted butter
2 (12-oz.) bags marshmallows
5 cups rice cereal
5 3/4 cups coarsely crushed ridged potato chips, divided
1/2 cup semisweet chocolate chips
1/4 tsp kosher salt
Directions
- Butter and line a 9×13-inch pan with parchment paper, leaving an overhang.
- In a large pot, melt the butter over medium-low heat. Stir in the marshmallows and salt until completely melted and smooth.
- Remove from heat. Gently fold in the rice cereal and 5 cups of the crushed potato chips.
- Press the mixture firmly and evenly into the prepared pan using greased or damp hands.
- Melt the chocolate chips in the microwave. Drizzle three-quarters of the chocolate over the treats.
- Sprinkle with the remaining 3/4 cup of potato chips, then drizzle with the rest of the chocolate.
- Let set at room temperature for at least 3 hours or in the fridge for 1 hour until firm.
- Lift from the pan using the parchment and cut into 12 squares.
Notes
- Use thick, ridged potato chips for the best crunch and to prevent them from getting soggy.
- Fresh marshmallows are key to a soft and chewy texture; stale marshmallows will result in hard treats.
- Pressing the mixture firmly into the pan is essential for ensuring the treats hold their shape when cut.
- Store in an airtight container at room temperature for up to 5 days.
