The Rice Krispies Treat Upgrade You Need to Try

Unlike most places on the internet, I actually enjoy reading the comments section of Joanna Goddard’s blog, Cup of Jo. Her loyal readers are full of smart suggestions, and I always come away with several new recipes or cooking tricks to try.

Recently, as I was reading the comments on her post “What Crowdpleasing Recipes Do You Know?” I spotted something extra exciting: A reader named Erica wrote that she used to make “Ruffle Krispies,” which are simply Rice Krispies treats made with Ruffles potato chips instead of cereal. She said that after she brought them in to her coworkers once, she was never allowed to make anything else.

As a Rice Krispies treats super-fan, I knew I had to try them. Here’s what happened when I tried this salty take on classic Rice Krispies treats.

These marshmallow treats start just as the original does: by melting butter. Once the butter is fluid and golden, stir in the marshmallows. I like to use mini marshmallows because they melt more evenly than the larger puffs, but use what you have on hand.

Here’s where the change comes in: Instead of adding Rice Krispies cereal, stir in 6 cups of coarsely crushed Ruffles potato chips. Once the chips are completely coated in buttery mallows, transfer the mixture to a buttered dish. Press into an even layer and cool until the treats set. Cut into squares and enjoy.

I love updating classic Rice Krispies treats in new ways, and swapping the cereal for chips is brilliant. The rippled chips transform the sticky-sweet kids’ treat into something completely new, adding a crisp, crunchy texture and a salty balance to the super-sweet marshmallows. Read on for my tips for making the best-ever potato chip treats.

1. Don’t skip the salt. A pinch of kosher salt is still necessary — especially if you’re using unsalted butter. While the potato chips are already salty, the sweet marshmallows and richness of the butter still need salt for balance.
2. Buy the right-size bag. Six cups of coarsely crushed chips is just slightly more than a standard 8 1/2-ounce bag, so grab a family-sized bag — or opt for a slightly gooier treat.
3. Go halfsies. With fried potato chips subbing in for rice cereal, Ruffle Krispies are a decadent treat. If you’re not ready to go all-in, start with 3 cups of crispy rice cereal and 3 cups of crushed chips.
4. Cool completely before serving. Waiting is the most difficult part of the recipe. Even I wanted to dig in moments after pressing the treats into the pan, but wait and you’ll be rewarded with Ruffle Krispies that are crunchy, crisp, sweet, and salty.

This article originally published on The Kitchn. See it there: The Rice Krispies Treat Upgrade You Need to Try