Ingredients
Base Ingredients
- 6 tablespoons butter
- 2 (10 ounce) bags mini marshmallows
- 1 teaspoon vanilla extract
- 6 cups Rice Krispies cereal
Additional Mix-Ins & Topping
- 2 cups crushed kettle cooked potato chips
- 2 ounces dark chocolate, melted
Instructions
- Prepare the Pan: Spray a 9×13 inch pan thoroughly with nonstick baking spray to ensure easy removal of the treats later.
- Melt Butter and Brown: Place the butter in a large pot over medium heat. Let it melt completely and continue cooking until you see brown bits forming on the bottom of the pan, indicating the butter is browning. Swirl the pan occasionally to prevent burning. Once browned, reduce heat to low.
- Melt Marshmallows: Immediately add one full bag of mini marshmallows plus 1/4 of the second bag to the browned butter. Stir continuously over low heat until the marshmallows melt completely, creating a creamy, gooey mixture. Turn off the heat and stir in the vanilla extract for added flavor.
- Combine Cereal and Chips: Add the Rice Krispies cereal to the mixture and stir with a large spatula until the cereal is about halfway incorporated. Then fold in the crushed kettle-cooked potato chips, ensuring they are evenly mixed throughout.
- Fold in Remaining Marshmallows: Add the remaining marshmallows from the second bag and gently stir them into the mixture so they become studded throughout, adding extra texture and pockets of gooeyness.
- Press into Pan: Transfer the mixture to the prepared pan. Use a piece of wax or parchment paper to press down and smooth out the top evenly without sticking to your hands.
- Melt and Drizzle Chocolate: Melt the dark chocolate in the microwave in 30-second increments, stirring after each until fully melted and smooth. Drizzle the melted chocolate evenly over the top of the pressed treats.
- Set and Serve: Allow the chocolate to set at room temperature or in the refrigerator until firm. Once set, cut into 12 squares and enjoy your sweet and salty treat!
Notes
- For an extra salty kick, you can lightly sprinkle additional crushed potato chips on top before the chocolate sets.
- Use wax or parchment paper when pressing the mixture to prevent sticking and help flatten the treats evenly.
- Store leftover treats in an airtight container at room temperature for up to 3 days.
- Dark chocolate adds richness and slight bitterness that beautifully balances the sweetness; feel free to use semi-sweet chocolate if you prefer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
