Here’s an easy-to-make, family pleasing treat! We love potato chips. We love Rice Krispies Treats. Put ’em both together and we have a… happy snowman! The salty, crispy chips married with sweet, chewy marshmallow make the perfect something-for-everyone treat.
Non-ridge chips make the treats too dense, but which style of ridges work best? I tested Lays and Ruffles on the family and got mixed results. Both were incredibly delicious and it came down to personal preference. The Ruffles where a touch more dense, therefore a bit more salty and savory. The Lays kept their shape better and allowed more space for the marshmallow sweetness.
Measure chips in crushed mode. Don’t crush too much as mixing and pressing into dish will crush more.
I love my dutch oven. The even heat and large capacity makes simple work of melting butter and marshmallows. I used medium-low heat.
Just keep stirring. Just keep stirring. Then add vanilla and milk. It’s only a small amount of milk, but it’s the secret to keeping the treats soft, chewy and light. I use almond milk and it works just as well.
Mix chips into marshmallow mixture and stir to coat the chips completely.
Lightly press the chips in to buttered casserole dish.
Once these are cooled, stand back as the family attacks!
- 4 T butter
- 1 10oz bag marshmallows
- 1 T milk
- 1 t vanilla extract
- 6 cups crushed ridged potato chips (e.g. Ruffles or Lays)
- Grease 8x8 casserole dish using wrapper from butter
- Measure chips and slightly crush (not too much)
- Melt butter in a large pan
- Add marshmallows stirring constantly
- When melted add vanilla, milk and mix well
- Remove from heat and fold chips into marshmallow mix
- Press lightly into casserole dish
- Once cooled, slice, serve and enjoy!
Stick with ridged chips. Non-ridge chips will make these too dense.
They’re not photogenic, but they have a delicious personality!