This is one of those rare moments when you’re looking at a recipe on this page that didn’t originally come from my own head…well, it did..but it came out of someone else’s head first..haha! And even though I was slow in making this a reality..it’s totally ok! Why? Because THIS treat is beyond amazing..and So worth the wait!
The sweet and salty combo of flavors, the crunchy and gooey love that’s going on in here is to die for! I literally thought about eating the entire pan of these, but thankfully I had to run out the door or I’d still be at home in my closet looking for pants that fit! The Ruffles compliment the marshmallows in a way that can only be experienced by tasting them for yourself..really!
Trust me~ GO make a batch of these, it only takes minutes!
What you’ll need:
a 9×13 (or 9×9 pan, for thicker Krispie treats) lined with parchment paper
3 tbsp. butter
4 1/2 cups mini marshmallows OR 40 regular sized..a generous reader sent me these unique and yummy marshmallows!
1 tsp. vanilla
6 cups crushed Ruffles Chips
Melt butter in large pot over medium low heat. Stir in marshmallows and melt completely. Remove from heat and add in vanilla and crushed chips. Coat completely in marshmallows and pour into greased 9×9 dish. Press to flatten using greased fingers and cool to room temperature. Cut into squares and serve.
~inspired by lauren’s latest! < love her!
The ingredient list calls for a 9×13 inch pan but the recipe says to pour into a greased 9×9 pan, which should it be please? 🙂
Either will work~ the 9×9 will give you a thicker result!
This may be a silly question but do you crush the chips before you measure them?
I crushed them into a rough-crush..lol! It’s up to you! 🙂
This sounds absolutely delicious! Gonna try it this weekend. I’m just wondering – – could we take it up to the next level by adding a cup of chocolate chips into the marshmallow/butter mixture and melt them also and then stir in the chips? What do you all think? Salty/sweet/chocolate – can’t be beat!
Yes, yes and..yes!!! 🙂
I made a batch with just the marshmallows, and I made a batch with the marshmallows and mini chocolate chips. Both are absolutely delicious! I did change the quantities of the ingredients a bit – used 8 cups of the crushed potato chips (one “family size” bag exactly), used a whole stick of butter, and used 6 cups of marshmallows. For the chocolate ones, I did the above and added 1 cup of mini semi-sweet chocolate chips and melted them with the marshmallows – for us chocolate lovers. This is definitely a make-again, unfortunately probably many times. It is so quick and easy. Thanks for the tip about the parchment paper – an absolute must-have for this recipe and I had no problems with the treats sticking at all.
Oh, and I used the 9×13 size pan – definitely want to do this if increasing the recipe as I did.
My stomach hurts. It took a total of 18 minutes to make the recipe and 26 minutes of me watching Price Is Right to finish the entire 9×9. Not smart. Damn good though.
Happened to me too..lol! 🙂
Hmmmmm. I’m thinking sweet potato chips for an ersatz candied yams….
And now I’m thinking how to reproduce an entire Thanksgiving dinner in Krispie Treat form.
9×9 or 9×13? It first says to live a 9×13 pan with parchment but then says pour into a greased 9×9…
I just made these and added 1/2 cup crunchy pb. Super delicious sweet & salty treat. Ty for the recipe.
Question: approximately how many bags of chips constituted 6 cups? I want to make a couple of batches for a thing this weekend and I want to make sure I buy enough.
Yum yum yum! Even better after 24 hours, makes them juuuust a bit chewier! Next time I’ll melt the base in the microwave and stir in some peanut butter chips, to melt a tad, before adding the ruffles. Kudos for the recipe!
These are pretty much the most delicious treats I’ve ever eaten – the perfect mix of salty and sweet! My tastebuds thank you 🙂
LOL~ Thank YOU! 🙂