Food Recipes Potato Chip Crispy Treats 5.0 (1) 1 Review Crispy treats are all grown up in this indulgent version of the classic kids' snack. By Pam Lolley Pam Lolley Pam Lolley has more than 30 years of experience in the culinary industry. She was the owner and operator of a catering and baking company for eight years prior to joining Southern Living Magazine in their test kitchen in 2003. While at Southern Living, Pam developed nine of the iconic Big White Cakes for the Christmas issue along with several desserts, cakes, and pies that have been featured on Southern Living covers through the years. Real Simple's Editorial Guidelines Published on February 16, 2022 Rate PRINT Share Hands On Time: 15 mins Total Time: 1 hr 15 mins Servings: 16 It turns out, there are endless flavor possibilities when it comes to a Rice Krispie treat recipe. This sweet and salty version borrows some cues from a white chocolate macadamia cookie, yet takes it an indulgent step further thanks to a white chocolate drizzle and crushed wavy potato chips. The chips keep this easy dessert from being cloyingly sweet like the crispy treats you devoured as a kid. But don't worry, you'll still get all the gooey, marshmallow-y pleasure you remember. Ingredients Cooking spray 4 cups crisp rice cereal (such as Rice Krispies) 2 cups coarsely crushed wavy potato chips ¾ cup coarsely chopped sea salt macadamia nuts 1 ⅓ cups white baking chips, divided ¼ cup (1⁄2 stick) unsalted butter 1 10-oz. pkg. miniature marshmallows 1 teaspoon vanilla extract Directions Coat a 9-inch square baking dish with cooking spray. Gently stir together cereal, potato chips, macadamia nuts, and 1 cup white baking chips in a large bowl. Melt butter in a large saucepan over medium. Add marshmallows; cook, stirring constantly, until melted and smooth, about 2 minutes. Remove from heat and stir in vanilla. Immediately pour over cereal mixture and gently stir until thoroughly combined. Transfer mixture to prepared baking dish and smooth top. Place remaining 1⁄3 cup white baking chips in a small microwaveable bowl. Microwave chips on medium (50 percent) power in 30-second intervals, stirring after each interval, until melted and smooth, 1 to 1 1⁄2 minutes total. Drizzle over cereal mixture. Let stand until completely cool and set, about 1 hour. Store bars in an airtight container at room temperature for up to 3 days. Antonis Achilleos Rate It Print