Candy Bar Krispie Treats
Okay, let’s be real for a second. Sometimes, you just need a treat that hits all the right notes – sweet, chewy, a little bit crunchy, and totally nostalgic. And if you’re anything like me, you’ve probably made a batch (or fifty) of classic Rice Krispie treats. They’re great, don’t get me wrong! But what if I told you there’s a way to elevate them? A way to make them go from “nice” to “OMG, I need that recipe NOW”? That’s where these candy bar krispie treats come in. Imagine your favorite chocolate bar, all gooey and delicious, swirled right into that crispy, marshmallowy goodness. It sounds decadent, I know, but trust me, it’s surprisingly easy and ridiculously satisfying. This isn’t just a recipe; it’s a little piece of childhood joy with a grown-up twist. It’s the kind of treat that makes your kitchen smell like pure happiness and disappears faster than you can say “second helping.”
What Are Candy Bar Krispie Treats?
So, what exactly are candy bar krispie treats? Think of them as the cool, more exciting cousin of the classic Rice Krispie treat. Instead of just marshmallows, butter, and crispy rice cereal, we’re going to sneak in some of your favorite chopped-up candy bars. This isn’t about making them overly complicated or super rich, but rather about adding those delightful pockets of chocolate, caramel, nougat, or whatever your candy bar of choice holds. It’s essentially taking that beloved crispy base and infusing it with the irresistible flavors and textures of a candy bar. The beauty of it is how it transforms the simple into something truly special. It’s that moment when you bite into a perfectly chewy, sweet treat and get that extra burst of chocolate or the gooey surprise of caramel. It’s the comfort of the familiar combined with a delightful, unexpected twist that makes these candy bar krispie treats so utterly addictive.
Why you
There are so many reasons why these candy bar krispie treats have become a staple in my kitchen, and I just know you’re going to love them too. Firstly, the flavor explosion is just out of this world. You get that classic sweet, marshmallowy base, but then you hit those pockets of melted chocolate, chewy caramel, or even little bits of peanut. It’s like a flavor party in your mouth! What I also adore about this recipe is its sheer simplicity. Seriously, if you can make regular Rice Krispie treats, you can make these. It takes just a few extra steps and a handful of ingredients to turn an everyday snack into something extraordinary. And let’s talk about cost-efficiency – these use pretty basic pantry staples, plus a few candy bars, which, honestly, are pretty affordable, especially when you consider how many treats you get out of one batch. They’re perfect for bake sales, potlucks, or just a special weekend treat without breaking the bank. Plus, the versatility is amazing! You can swap out the candy bars based on what you have in your pantry or what your family’s favorites are. Want a Snickers vibe? Add some peanuts and caramel. Craving something with cookies and cream? Chop up some Oreos and mix them in. The possibilities are endless! Compared to other elaborate desserts, these candy bar krispie treats are a lifesaver on busy nights when you need something sweet and impressive without spending hours in the kitchen. They’re a guaranteed crowd-pleaser, and my kids ask for them all the time, especially when there’s a birthday coming up and they want to bring something fun!
How to Make Candy Bar Krispie Treats
Quick Overview
Making these candy bar krispie treats is a delightful dance of melting, stirring, and pressing. You’ll start by gently melting your butter and marshmallows, then stir in your crispy rice cereal and your chopped candy bars. The magic happens when you press this mixture into a prepared pan, letting those gooey candy bits create wonderful swirls. It’s a straightforward process that yields incredibly rewarding results. The key is to work quickly once the marshmallows are melted, ensuring everything is well combined before it sets.
Ingredients
For the
6 tablespoons unsalted butter: I always opt for good quality butter; it really makes a difference in the overall flavor. If you only have salted, you can still use it, just be mindful of the saltiness. You’ll need about 3/4 of a standard stick.
1 (10-ounce) package marshmallows (about 40 regular marshmallows or 4 cups mini marshmallows): Fresh marshmallows are definitely the way to go. Stale ones can make your treats tough. Mini marshmallows melt a bit faster and more evenly, but regular ones work perfectly fine.
6 cups crispy rice cereal: This is the base for our krispie treats! Make sure you’re using the puffed rice cereal, not flakes. The texture is crucial here.
1 teaspoon vanilla extract: This is a little secret ingredient that really enhances the sweet, marshmallowy flavor and adds depth. Don’t skip it!
For the Filling:
1 to 1 1/2 cups chopped candy bars: This is where the fun really begins! I love using a mix of my favorites. Snickers, Milky Way, Reese’s Peanut Butter Cups, Butterfinger, Twix – the more variety, the better! Just make sure to chop them into relatively small, bite-sized pieces so they distribute evenly. If you’re using very soft bars, you might want to chill them in the freezer for about 15-20 minutes beforehand; it makes them easier to chop cleanly.
For the Glaze (Optional but Recommended!):
1/2 cup chocolate chips (milk, semi-sweet, or dark): I usually go with semi-sweet because it balances the sweetness of the treats perfectly, but milk chocolate is great if you have a super sweet tooth. Feel free to use your favorite!
1 tablespoon vegetable oil or coconut oil: This is essential for getting that smooth, pourable consistency for the glaze. It prevents the chocolate from seizing up.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Grab a 9×13 inch baking pan. The best way to prepare it so nothing sticks is to lightly grease it with butter or cooking spray, or even better, line it with parchment paper, leaving some overhang on the sides. This makes lifting the whole slab out so much easier later. I usually give the parchment paper a quick spray or grease too, just to be safe. Set this aside while you work.
Step 2: Mix Dry Ingredients
In a large bowl, gently add your 6 cups of crispy rice cereal. If you’re using chopped candy bars that might stick together (like caramel-heavy ones), you can toss them with the cereal now. This helps prevent them from clumping up too much when you add the melted marshmallow mixture. Just a light toss is all you need. Make sure your bowl is big enough to accommodate everything!
Step 3: Mix Wet Ingredients
In a large saucepan over low heat, melt the 6 tablespoons of butter. Once the butter is completely melted and just starting to bubble gently, add the entire bag (or 4 cups) of marshmallows. Stir continuously, scraping the bottom and sides of the pan, until the marshmallows are completely melted and smooth. This is where low and slow is key – you don’t want to scorch your marshmallows! Once smooth, stir in the 1 teaspoon of vanilla extract. Remove the pan from the heat immediately.
Step 4: Combine
Pour the melted marshmallow mixture over the cereal and chopped candy bars in your large bowl. Now, this is where you need to work a little quickly but also gently. Use a sturdy spatula (a silicone one is great) to fold and stir everything together. You want to coat all the cereal and distribute the candy bar pieces as evenly as possible without crushing the cereal too much. Don’t overmix; just until everything is coated and combined. If your candy bar pieces are still a bit solid, that’s okay; they’ll soften up as the treats cool.
Step 5: Prepare Filling
This step is actually already done by adding the chopped candy bars directly into the cereal mix! The idea is to have those lovely candy bar pockets distributed throughout the krispie treats. If you wanted a more distinct layer or swirl, you’d prepare the candy separately, but for these, they’re mixed right in for that integrated flavor experience.
Step 6: Layer & Swirl
Transfer the mixture from the bowl into your prepared 9×13 inch pan. This is the part where a little bit of greased hand or spatula action comes in handy. Lightly grease your hands with butter or cooking spray, or use the back of a greased spatula, to gently press the mixture evenly into the pan. Don’t press down too hard, or your treats will be tough and dense. Just press enough so it holds its shape. If you want those beautiful swirls, you can gently press down, then use the spatula to create some indentations or wavy patterns on top before it sets.
Step 7: Bake
Here’s a little secret: these candy bar krispie treats don’t actually need to be baked! They set up at room temperature. So, once you’ve pressed them into the pan, you can move straight to cooling. If you *really* wanted to bake them for a slightly different texture, you’d pop them into a preheated oven at 350°F (175°C) for about 5-8 minutes, just until the marshmallows look slightly puffed and maybe a little golden. But honestly, I find they’re best without baking; it keeps them wonderfully chewy and gooey.
Step 8: Cool & Glaze
Let the treats cool in the pan for at least 30 minutes, or until they’re firm enough to handle. While they’re cooling, you can prepare the optional chocolate glaze. In a microwave-safe bowl, combine the 1/2 cup of chocolate chips and 1 tablespoon of oil. Microwave in 30-second intervals, stirring in between, until the chocolate is smooth and melted. Be careful not to overheat it. Once the treats are cool and set, drizzle the melted chocolate over the top. You can use a spoon or a piping bag for this. Let the glaze set completely before slicing.
Step 9: Slice & Serve
Once everything has cooled and the glaze (if you used it) has set, it’s time for the best part! If you used parchment paper, lift the whole slab out of the pan. Using a sharp knife, cut the treats into your desired squares or rectangles. I find that wiping the knife clean between cuts helps keep the edges neat. Serve them at room temperature for the best chewy texture, or slightly chilled if you prefer a firmer bite. Enjoy the magic!
What to Serve It With
These candy bar krispie treats are pretty much a dessert all on their own, but that doesn’t mean you can’t get creative with how you present and pair them! For a special breakfast or brunch, I love cutting them into smaller, bite-sized squares and arranging them on a platter with some fresh berries – the tartness of the berries cuts through the sweetness beautifully. A nice hot cup of coffee or a mimosa alongside them makes for a decadent start to the day.
As a dessert, these are a showstopper. I often serve them with a scoop of vanilla bean ice cream. The contrast of the warm, gooey treat with the cold, creamy ice cream is heavenly! For a more elegant presentation, you could drizzle them with a little extra chocolate sauce or even a caramel sauce. A small glass of milk is, of course, a classic for a reason!
And for those cozy snack times? Well, these are perfect just as they are. Grab a tall glass of cold milk, put on your favorite movie, and dive in! They’re also fantastic for packing into lunchboxes – just make sure you wrap them well so they don’t get squished. My family also loves them for “dessert movie night,” where we pile them onto a plate and eat them straight from the pan with our fingers!
Top Tips for Perfecting Your Candy Bar Krispie Treats
I’ve made my fair share of these, and over time, I’ve picked up a few tricks that I think make all the difference. For the candy bars, my biggest tip is to chop them uniformly. If you have huge chunks of one thing and tiny bits of another, you get an uneven texture. Also, don’t be afraid to experiment with different candy bar combinations! A classic Snickers (chocolate, caramel, nougat, peanuts) is amazing, but so is a Reese’s Peanut Butter Cup version, or even Butterfinger for that extra crunch. I’ve also found that if you have super sticky candy bars, like those with lots of caramel, chilling them in the freezer for about 20 minutes before chopping makes them much easier to cut and prevents them from getting too gooey during the mixing process.
When it comes to mixing, the key is to be quick but gentle. Once the marshmallows are melted, you have a limited window before they start to set. Stir just until everything is coated. Overmixing can make your treats tough and dense, whereas under-mixing means you’ll have dry pockets of cereal. So, aim for that sweet spot where everything is combined without being overworked. Pressing them into the pan is another area where a little technique goes a long way. Don’t jam them down! A light, even pressure is all you need. If you’re using the parchment paper method, gently pressing with a greased spatula works wonders. If you want those pretty swirls of chocolate or caramel from the candy bars to be more visible on top, you can reserve a few small pieces to press gently onto the surface after you’ve pressed the main mixture down.
For the optional glaze, the secret to a smooth, pourable consistency is that little bit of oil. Without it, melted chocolate can seize up and become clumpy. If you don’t have oil, a tiny bit of butter can work in a pinch, but oil is preferred. If your glaze gets too thick, just pop it back in the microwave for 10-second intervals, stirring well each time, until it’s smooth again. And remember, the best time to add the glaze is when the treats have cooled down significantly but are still slightly warm. This helps the glaze adhere nicely without melting away completely or making the treats too soft.
Storing and Reheating Tips
These candy bar krispie treats are best enjoyed fresh, but they do store quite well! At room temperature, I find they stay wonderfully chewy for about 2 to 3 days. The best way to store them is in an airtight container. If you have wax paper or parchment paper handy, you can layer sheets between the treats to prevent them from sticking together, especially if you’ve used a lot of gooey candy bars or a glaze. Just make sure the container is truly airtight; otherwise, they can dry out or absorb odors from your fridge or pantry.
If you need them to last a bit longer, the refrigerator is your friend. They’ll keep well in an airtight container for up to a week. They tend to be a bit firmer when cold, so if you plan to serve them chilled, that’s perfect! If you prefer them softer, just let them sit at room temperature for about 15-30 minutes before serving. For the best quality, I usually don’t recommend storing them in the fridge for more than 5 days, as they can start to lose some of their marshmallowy chewiness.
And yes, you can absolutely freeze these! This is my secret weapon for having treats on hand for unexpected guests or late-night cravings. Once they’re completely cooled and the glaze is set, cut them into individual portions. Wrap each one tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 2 months. To thaw, simply remove them from the freezer and let them come to room temperature for about an hour, or if you’re impatient like me, you can microwave them for about 10-15 seconds for a wonderfully warm and gooey treat. Make sure they are completely defrosted before unwrapping them to avoid condensation.
Regarding the glaze and storage: If you’ve glazed your treats, it’s best to wait until they’ve cooled completely and the glaze has set before covering them. If you’re freezing them with glaze, wrapping them individually is key to preventing the glaze from sticking to other treats or the container. If you know you’ll be freezing them, sometimes it’s easier to add the glaze *after* thawing and bringing them back to room temperature, just to ensure the freshest possible glaze topping.
Frequently Asked Questions
Final Thoughts
There you have it – the recipe for candy bar krispie treats that I honestly can’t get enough of. They’re more than just a sweet snack; they’re little parcels of joy, packed with nostalgia and that irresistible combination of chewy, crispy, and melty goodness. They are the perfect blend of simple comfort and decadent indulgence, and the fact that they’re so easy to customize makes them a winner every single time. Whether you’re looking for a quick dessert for a family movie night, a crowd-pleasing treat for a party, or just a little something to brighten your own day, these candy bar krispie treats will not disappoint. They’re a testament to how a few simple additions can totally transform a classic. If you love this recipe, you might also enjoy my [link to another recipe, e.g., Double Chocolate Fudge Brownies] or my [link to another recipe, e.g., No-Bake Peanut Butter Balls] for more easy, delicious treats. I truly hope you give these candy bar krispie treats a try. I can’t wait to hear how yours turn out and what your favorite candy bar combinations are! Happy baking, and more importantly, happy eating!
Butterfinger Krispie Treats
Ingredients
Method
- Line a 9x13 inch pan with foil and spray well with cooking spray. The foil is optional, but it makes it easy to remove the bars to slice.
- Place butter and marshmallows in a large microwave-safe bowl. Heat on 50% power in 1-minute increments, stirring after each, until melted and smooth (for about 2-3 minutes in an 1100W microwave). While the mixture is heating, measure the cereal into another bowl.
- Working quickly once the marshmallows are melted, stir the vanilla into the marshmallow mixture. Add the cereal and Butterfinger bars and stir until all are combined with the melted marshmallow. Pour into prepared pan. Spray your hands with cooking spray and carefully press to compact. (The mixture is hot; be careful not to burn yourself!) Cool before cutting into squares.
