Candy Bar Rice Krispie Treats Recipe

candy bar rice crispy treats cut into squares on cooling rack

4.80 from 10 votes

Candy Bar Rice Krispie Treats Recipe

These Candy Bar Rice Krispie Treats are the perfect Halloween treat, or a great way to use up your Halloween candy! Easy and quick to make with simple pantry ingredients, they're perfect to serve at parties!

Prep Time15

Cook Time10

Cool1

Total Time1 25

Course: Dessert

Cuisine: American

Servings: people

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
9x13 Baking Pan
Dutch Oven

Ingredients

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
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

Spray a 9x13-inch baking pan with nonstick cooking spray.
Make one aluminum foil sling by cutting one piece of foil 18 inches long and folding it 8 inches wide. Fit the foil into the length of the pan, pushing it against the sides and corners of the pan. The excess should hang over about 2 inches on the sides.
Cut another piece of foil 14 inches long (if using extra-large foil, fold it to a 12-inch width) and fit it, perpendicular, over the first sheet. Again, the foil should have an excess of a couple of inches on each end.
Spray the foil pieces with nonstick cooking spray and spray a rubber spatula with nonstick cooking spray.
Combine all candy in a medium-size mixing bowl. Mix well.
10 mini Twix candy bars, 10 mini Snickers candy bars, ¾ cup mini M&M’s, ¾ cup mini Reese’s Peanut Butter Cups
Melt the butter in a large Dutch oven set over medium-low heat. Add marshmallows, vanilla, and salt. Cook and stir with the sprayed spatula (re-spraying as needed) until the marshmallows are just melted, about 3 minutes.
8 tablespoons unsalted butter, 20 ounces jumbo marshmallows, 2 teaspoons pure vanilla extract, ¼ teaspoon kosher salt
Remove from the heat and stir in cereal and half of the candy mixture. Stir until the candy is fully incorporated.
10 cups Rice Krispies cereal
Spray the spatula or spray your hands and pour the mixture into the prepared pan. Press the Rice Krispie/marshmallow mixture evenly into the pan. Top with the remaining candy and lightly press the candy into the cereal mixture.
Set the Krispie Treats on a cooling rack and let sit for 1 hour to firm. After an hour, lift the Krispies by the foil sling and return to the cooling rack to cool completely. Cut into 24 equal-sized bars.

Video

Notes

Feel free to whatever chocolate-based candy you have left over!
Line a pan with foil and spray with cooking oil for easy removal.
Allow the krispies to cool completely before serving.

Storage: Store candy bar rice krispie treats in an airtight container at room temperature for up to 1 week.

Nutrition