I have never been a huge fan of plain krispie treats. They’re just so… boring.
Well, and sugar. Let’s be honest.
I just can’t bring myself to make them plain. I’m always thinking of something to put with them to make them more interesting.
My favorite thing to mix into krispie treats, honestly, is popcorn.
Hear me out.
The popcorn makes the treats chewier. And, strangely, kind of creamy.
Your friends will think they are marshmallows. Only you will know the secret.
I made these krispie treats with mint m&m’s because it’s March and because I like mint. I added green food coloring to the white chocolate because it’s March and because I like green.
I was sort of amazed by how quickly these disappeared. I think I ate three of them in a row, and when I went back to the fridge a little while later, the pan was empty.
Someone ate the last one but left the pan in the fridge. Does this happen at your house too?
I wish I had secretly made a second batch and put them in the secret fridge. How can I hide an entire fridge?
Popcorn Krispie Treats
Simple krispie treats with popcorn and chocolate topping.
- 6 tablespoons butter
- 1 package mini-marshmallows (10-ounce)
- 3 cups crisp rice cereal
- 3 cups popped popcorn
- 1 cup chocolate candies (*optional)
- 1 cup chocolate chips
- 2 ounces white chocolate
- food coloring, (*optional)
In a saucepan on the stove, melt butter. Add marshmallows and stir until melted.
Place cereal and popcorn in a large bowl. Pour melted marshmallows over cereal. Stir until coated.
Mix in chocolate candies. Pour mixture into a greased 9x13 pan and flatten.
Place chocolate chips in a microwave-safe dish and microwave in 30-second intervals, stirring between each, until melted. Pour melted chocolate over krispie treats and spread evenly.
Place white chocolate in a microwave-safe dish and microwave in 30-second intervals, stirring between each, until melted. Drizzle a small amount of melted white chocolate over the chocolate topping.
Use food coloring to color remaining white chocolate. Drizzle over top. Use a knife or toothpick to swirl white chocolate.
Chill for about an hour. Cut into 16 large or 32 small bars.
* I used mint m&m's in these bars, which gave them a great mint flavor.