Sweet & Salty Cereal Bars (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 cups Rice Krispies Cereal
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7-8 ounces wavy or rippled potato chips
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6 tablespoons salted butter*, plus more to grease the bowl, spatula, and pan
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16 ounces marshmallows
# Instructions:
01 -
Grease a large mixing bowl, a silicone spatula or wooden spoon, and a 9x13-inch baking pan liberally with butter (or baking spray) to prevent sticking.
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Pour the Rice Krispies Cereal into the large mixing bowl. Break the larger potato chips into smaller pieces about 1 to 2 inches in size. Measure out ½ cup of potato chip pieces and set them aside for decorating the top later. Pour the remaining potato chips into the bowl with the cereal.
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Cut the butter into slices and place it in a medium-large saucepan. Set the pan on the stove over LOW heat. Allow the butter to begin melting, then stir in the marshmallows. Heat slowly, stirring often, until the marshmallows are about 75% melted. Remove the pan from the heat, and stir until all of the marshmallows have melted and are smooth and creamy.
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Alternatively, you can melt the butter and marshmallows in a microwave-safe bowl on high power for 1 minute. Then, let the bowl rest in the warm microwave for 2-3 minutes before stirring. If the marshmallows aren't fully melted, heat for another 10-15 seconds, rest, then stir until melted.
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Pour the melted marshmallows over the bowl of cereal and chips. Stir until well-coated. Some of the potato chips will break into smaller pieces but be careful not to smash them into tiny pieces. Spread the mixture into the greased 9x13-inch pan.
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Sprinkle the reserved potato chip pieces on top. Set the pan aside for at least 45 minutes to cool and set. Then, remove the treats from the pan and cut them into 16 bars (approximately 2 inches by 3 inches).
# Notes:
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*Use salted European-style butter like President or Kerrygold for the best flavor. These brands of butter are made with less water and more butterfat (flavor) than American-made butter.
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Store your potato chip treats in an airtight container at room temperature for up to 5 days. Or, place them in a zip-top bag and freeze them for up to 3 months.
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The key to soft and chewy Rice Krispie treats is to melt the marshmallows slowly and not overheat them, which is why we remove them from heat before they're fully melted.
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Using wavy or rippled potato chips provides more structure and ensures they don't get completely crushed when mixing.