Potato Chip Rice Krispie Treats are a sweet and salty twist on classic marshmallow treats made with crunchy potato chips instead of rice cereal. Ridged potato chips are coated in buttery melted marshmallows and finished with a chocolate drizzle for an easy no-bake dessert with plenty of crunch.
The sweet and salty combination is what makes these so much fun. The salty potato chips balance the gooey marshmallows and chocolate, and using ridged chips gives the treats plenty of crunch without making them complicated to prepare.
Why I Love This Recipe
Ingredient Notes
- Unsalted Butter: Helps melt the marshmallows smoothly and gives the treats that classic buttery flavor.
- Marshmallows: Two 10-ounce bags create the gooey mixture that holds the potato chips together. Regular or mini marshmallows will both work.
- Wavy or Ridged Potato Chips: I recommend sturdy ridged chips because they hold up better when mixed with the marshmallows. Lightly crush them, but leave plenty of larger pieces for crunch.
- Chocolate Melting Wafers: Melted chocolate is drizzled over the finished treats for an extra layer of sweetness that balances the salty chips.
Be sure to check out the full recipe and ingredient list below
How To Make Potato Chip Rice Krispie Treats
- Lightly grease a 9×13-inch pan with non-stick spray or butter. Set it aside.
- Melt the butter in a large pot over low heat. Once melted, add the marshmallows and stir constantly until smooth and entirely melted. Remove from heat.
- Pour the crushed potato chips into the marshmallow mixture, folding gently until the chips are evenly coated. Start with 8 cups of chips and add more as needed to ensure the mixture holds together but isn’t overly sticky.
- Quickly spread the mixture into the prepared pan. Use a greased spatula or buttered hands to press it down evenly into the corners, ensuring the surface is smooth and the treats are compact but not crushed.
- Melt the chocolate wafers according to their package instructions, either in a microwave-safe bowl in 15-20-second intervals or over a double boiler. Stir until smooth.
- Drizzle the melted chocolate over the cooled treats using a spoon or a piping bag. Allow the chocolate to set completely, about 15-30 minutes at room temperature or quicker in the fridge.
- Once the chocolate is firm, slice the treats into squares or bars. Serve and enjoy!
Tips I Found Helpful
- Use sturdy potato chips: I prefer wavy or ridged chips because they hold up better when mixed with the warm marshmallow mixture.
- Don’t crush the chips too much: Lightly break them into pieces, but leave some larger pieces so the treats have plenty of crunch.
- Melt the marshmallows over low heat: Lower heat helps them melt smoothly without scorching or becoming too sticky.
- Start with 8 cups of chips: Mix those in first, then add more as needed until the chips are well coated without having too much marshmallow mixture.
- Fold gently: I gently fold the chips into the melted marshmallows instead of stirring aggressively so the chips don’t turn into crumbs.
- Don’t press too firmly: Lightly press the mixture into the pan. Packing it down too hard can make the treats dense instead of light and crunchy.
- Let them set before cutting: Give the treats time to cool and firm up so they’re easier to cut into squares.
- Let the chocolate set: After drizzling the chocolate over the top, let it completely set before slicing or storing. 🥔🍫💙
Frequently Asked Questions
More Desserts I Love
Yield: 12
Potato Chip Rice Krispie Treats
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Potato Chip Rice Krispie Treats are a sweet and salty twist on classic marshmallow treats made with crunchy ridged potato chips, gooey marshmallows, butter, and a chocolate drizzle.
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 4 tablespoons unsalted butter
- 2 (10 ounce) bags marshmallows
- 8-10 cups lightly crushed wavy or ridged potato chips
- 1 cup chocolate melting wafers
Instructions
- Lightly grease a 9x13-inch pan with non-stick spray or butter. Set it aside.
- Melt the butter in a large pot over low heat. Once melted, add the marshmallows and stir constantly until smooth and entirely melted. Remove from heat.
- Pour the crushed potato chips into the marshmallow mixture, folding gently until the chips are evenly coated. Start with 8 cups of chips and add more as needed to ensure the mixture holds together but isn’t overly sticky.
- Quickly spread the mixture into the prepared pan. Use a greased spatula or buttered hands to press it down evenly into the corners, ensuring the surface is smooth and the treats are compact but not crushed.
- Melt the chocolate wafers according to their package instructions, either in a microwave-safe bowl in 15-20-second intervals or over a double boiler. Stir until smooth.
- Drizzle the melted chocolate over the cooled treats using a spoon or a piping bag. Allow the chocolate to set completely, about 15-30 minutes at room temperature or quicker in the fridge.
- Once the chocolate is firm, slice the treats into squares or bars. Serve and enjoy!
Notes
Use sturdy wavy or ridged potato chips and lightly crush them, leaving plenty of larger pieces for crunch. Start with 8 cups of chips and add more as needed. Fold the chips gently into the marshmallow mixture and lightly press into the pan without packing them too firmly. Store in an airtight container at room temperature for up to 3 days.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 151Total Fat: 10gSaturated Fat: 6gUnsaturated Fat: 4gCholesterol: 15mgSodium: 18mgCarbohydrates: 13gFiber: 1gSugar: 11gProtein: 2g
