Tuesday, July 15, 2014

Potato Chip Rice Krispies

Oh yes I did.  Potato Chips in the Rice Krispies.  We all understand this concept because whether you want to admit it or not, we all dipped our french fries in our milkshakes when we were younger.

Don't even deny it.  I KNOW YOU DID TOO.

And it kinda worked right?  There was something delicious about the bland salty potato being covered in cold sweet milkshake.  Because even as 7 year olds we understood that salty + sweet = heaven.

Trust your inner 7 year old.


Because if I were to just sprinkle sea salt on the top of these Krispies, you wouldn't huff and puff right?  So what's the big deal?  It's not like I'm suggesting BBQ Potato Chips.  Or Salt and Vinegar.

Wait.

Salt and Vinegar might be perfect here.  (>>adds another recipe idea to the list)
At the very least, you need plain, salted, thick, wavy chips.  Some sturdy chips to stand up to the mounds of Rice Krispies and melted marshmallow.  I also added plenty of full un-melted marshmallows right before pouring into the pan so they stayed whole and made delectable little pockets of sweet pillowy goodness.

I'm pure evil.
Oh, also, I made a double batch so they're huge and thick.  If you're gonna put potato chips in your Rice Krispies, you might as well do it right.

You're inner 7 year old would approve.

Here's the recipe!

Potato Chip Rice Krispies
makes approximately 16 squares

Ingredients

  • 5 tablespoons butter, melted
  • 11 cups mini marshmallows, divided
  • 1 teaspoon vanilla extract
  • 7 cups Rice Krispies
  • 4 cups salted wavy potato chips, roughly crushed
  • [optional] sea salt, for sprinkling
Directions
1.  Spray a 9"x13" with cooking spray and set aside.  
2.  In a large pot, melt the butter.  When fully melted, add 9 cups of marshmallows to the pot and stir to coat in butter.  Allow the marshmallows to begin melting, watching for them to become puffy and still hold a little shape.  Once almost melted, remove from the heat and add vanilla extract.  Add Rice Krispies and potato chips, stirring gently and being careful not to crush the potato chips too much.  Add the remaining 2 cups of mini marshmallows, stirring gently to combine.  Some will become melty but most should hold their shape.  
3.  Pour into the prepared pan and, used greased hand, gently coax into the corners of the pan.  I like to leave the surface of my Krispies slightly rough.  If desired, sprinkle lightly with sea salt.  Allow to cool and set before slicing, about 60 mins.  

Enjoy! 

An Annie's City Kitchen Original 
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