Loaded Rice Krispie Treats
Sweet, salty, and irresistibly crunchy! These Loaded Rice Krispie Treats are packed with everything but the kitchen sink--pretzels, potato chips, nuts, and chocolate chips--for a playful twist on the classic no-bake favorite.
Servings: 9 to 16 treats
Ingredients
- 8 tablespoons unsalted butter (see note)
- 12 ounces Jet-Puffed mini marshmallows (10 ounce bag plus 1 cup; 6-1/2 cups total)
- ¼ teaspoon table salt
- ¼ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 2 cups puffed rice cereal (Rice Krispies, 2 ounces)
- 1 cup chocolate puffed rice cereal (Cocoa Krispies, 1.5 ounces)
- 1 cup graham cracker cereal (Golden Grahams, about 1.4 ounces)
- 1 cup roughly-crushed kettle cooked potato chips (2 to 2.4 ounces, sea salt variety)
- ½ cup roughly chopped lightly-salted mixed nuts
- ½ cup roughly-chopped mini pretzels (about 1 ounce), plus an additional 1/4 cup for topping (optional)
- ½ cup milk chocolate chips , plus an additional 3-4 tablespoons for topping (optional)
Instructions
- Prepare the Pan: Lightly mist an 8×8-inch square baking pan with cooking spray and line it with parchment, leaving a 2-inch overhang on two sides for easy lifting. Set aside.
- Melt the Butter and Marshmallows: In a large, heavy pot (such as an enameled cast iron Dutch oven), melt the butter over medium heat. Reduce the heat to low, and stir in the salt and cinnamon.
- Add the mini marshmallows and stir until they’re about three-quarters melted. Turn off the heat, stir in the vanilla extract, and continue stirring until the mixture is fully melted and smooth.
- Add the Cereals: Off the heat, gently fold in the Rice Krispies, Cocoa Krispies, and Golden Grahams with a rubber spatula until the cereal is evenly coated. Don't crush the cereal by stirring too vigorously.
- Fold in the Mix-Ins: Add the potato chips, pretzels, and nuts all at once and gently fold them in. Let the mixture rest for 1 to 2 minutes, then fold in the chocolate chips with just a couple of turns of your spatula until they're distributed throughout the cereal mixture. Don't overstir.
- Press into the Pan: Transfer the mixture to the prepared pan. Press gently into an even layer using the butter wrapper, greased spatula, or a piece of parchment to keep the marshmallow from sticking to your hands. Don’t press too firmly or the treats will be dense. Sprinkle a few extra pretzel pieces and chocolate chips on top, if desired.
- Cool and Slice: Let the treats cool at room temperature for at least 1 hour (2–3 hours for cleanest cuts). Use the parchment overhang to lift them out of the pan, then cut into 9 large or 16 smaller squares with a sharp knife.
- Storage: The texture is best the day they’re made. Store leftovers in an airtight container at room temperature for up to 3 days. Do not refrigerate.
Notes
Butter: Use American-style butter or a higher butterfat European-style butter such as Kerrygold or Plugrá. The European-style butter adds extra richness and flavor.
Nutrition Estimate based on cutting the recipe into 9 squares.
Nutrition
Serving: 1treat | Calories: 427kcal | Carbohydrates: 60g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 235mg | Potassium: 228mg | Fiber: 2g | Sugar: 31g | Vitamin A: 852IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 3mg
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