Description
Loaded Rice Krispie Treats combine classic puffed rice cereal with cocoa and graham cracker cereals, mixed with crunchy potato chips, nuts, pretzels, and milk chocolate chips for an irresistible sweet and salty snack. These no-bake treats are coated in a smooth marshmallow-butter mixture and pressed into a pan for easy slicing and sharing.
Ingredients
Base Ingredients
- 8 tablespoons unsalted butter
- 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
Cereals and Mix-Ins
- 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 ¼ 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 paper, leaving a 2-inch overhang on two sides. Set this aside for easy removal of the treats later.
- Melt the Butter and Marshmallows: In a large, heavy pot such as an enameled cast iron Dutch oven, melt the butter over medium heat. Once melted, reduce the heat to low and stir in the salt and ground cinnamon to infuse flavor.
- Add Marshmallows and Vanilla: Stir in the mini marshmallows until they are about three-quarters melted. Turn off the heat, add the vanilla extract, and continue stirring until the mixture is completely melted and smooth.
- Add the Cereals: Remove the pot from the heat and gently fold in the puffed rice cereal, chocolate puffed rice cereal, and graham cracker cereal with a rubber spatula. Be careful not to stir vigorously to avoid crushing the cereals.
- Fold in the Mix-Ins: Add the crushed potato chips, chopped mixed nuts, and mini pretzels. Gently fold these into the cereal mixture. Let it rest for 1 to 2 minutes, then fold in the milk chocolate chips with just a few turns of the spatula to distribute them evenly without melting.
- Press into the Pan: Transfer this mixture into the prepared pan. Press gently into an even layer using the butter wrapper, a greased spatula, or parchment paper to keep the mixture from sticking to your hands. Avoid pressing too firmly to maintain a light texture. Optionally, sprinkle additional pretzels and chocolate chips on top for decoration.
- Cool and Slice: Allow the treats to cool at room temperature for at least 1 hour, though 2 to 3 hours will yield the cleanest cuts. Use the parchment overhang to lift the cooled treats from the pan, and cut into 9 large or 16 smaller squares using a sharp knife.
- Storage: These treats are best enjoyed the day they're made. Store any leftovers in an airtight container at room temperature for up to 3 days. Refrigeration is not recommended as it affects texture.
Notes
- Using a heavy pot like an enameled Dutch oven helps evenly melt the butter and marshmallows without burning.
- Press the mixture gently into the pan to keep the treats light and chewy instead of dense.
- Do not overstir when adding cereals and mix-ins to preserve their crunch and shape.
- The optional toppings of pretzels and chocolate chips add extra texture and visual appeal.
- Storing at room temperature maintains the best texture; refrigeration can make treats hard and sticky.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American