Description
Delight in these Candy Bar Rice Krispie Treats, a fun twist on the classic snack combining the crispy crunch of Rice Krispies with chopped Twix, Snickers, mini M&M’s, and mini Reese’s Peanut Butter Cups. Perfect for parties or a sweet treat to share, these bars are easy to make and bursting with rich flavors and textures.
Ingredients
Scale
Candy Mix
- 10 mini Twix candy bars (100 grams, chopped, about 1¼ cups)
- 10 mini Snickers candy bars (90 grams, chopped, about 1¼ cups)
- ¾ cup mini M&M’s (133 grams)
- ¾ cup mini Reese’s Peanut Butter Cups (104 grams, halved)
Binding and Base
- 8 tablespoons unsalted butter (113 grams, 1 stick)
- 20 ounces jumbo marshmallows (567 grams, 2 packages)
- 2 teaspoons pure vanilla extract (8 grams)
- ¼ teaspoon kosher salt
- 10 cups Rice Krispies cereal (283 grams, 10 ounces)
Instructions
- Prepare the Pan: Spray a 9×13-inch baking pan with nonstick cooking spray to prevent sticking.
- Create Foil Sling: Cut an 18-inch long piece of aluminum foil, fold it 8 inches wide and fit it into the pan lengthwise, pressing against sides and corners; leave about 2 inches excess on the sides.
- Add Second Foil Layer: Cut another foil piece 14 inches long (or fold extra-large foil to 12-inch width), place it perpendicular over the first piece, with a couple of inches excess on each end; spray both foil pieces with nonstick spray.
- Prepare Spatula: Spray a rubber spatula lightly with nonstick spray for easier mixing and stirring.
- Mix Candy: In a medium bowl, combine all chopped candy bars and candies, mixing well to evenly distribute.
- Melt Butter and Marshmallows: In a large Dutch oven over medium-low heat, melt the butter. Add marshmallows, vanilla extract, and kosher salt. Stir continuously with the sprayed spatula until marshmallows are just melted, approximately 3 minutes.
- Combine Cereal and Candy: Remove from heat and immediately stir in the Rice Krispies cereal and half of the prepared candy mixture until fully blended.
- Press Into Pan: Spray spatula or hands with nonstick spray and pour the mixture into the foil-lined pan. Press evenly to compact. Sprinkle remaining candy on top and lightly press it into the mixture.
- Cool and Set: Place the pan on a cooling rack and allow to sit for 1 hour to firm up. Use the foil sling to lift the treats from the pan, return to the cooling rack, and let cool completely before slicing into 24 bars.
Notes
- Use jumbo marshmallows for best melt and texture.
- Chopping candy bars into uniform sizes ensures even distribution.
- Spraying the spatula and hands prevents sticking while pressing the mixture into the pan.
- Allow the treats to fully cool for clean cutting and better structural integrity.
- For easier cleanup, the foil sling helps lift the bars out without breaking.
