Sweet and Salty Rice Krispie Treats
Published on February 04, 2026
Quick Summary
These Sweet and Salty Rice Krispie Treats are an easy, no-bake dessert made with crispy rice cereal, gooey marshmallows, pretzels, potato chips, toffee bits, and chocolate chips. The combination of sweet and salty flavors makes them completely irresistible! Perfect for game day, parties, or an everyday treat, they’re always a crowd favorite.
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The Ultimate Sweet and Salty Rice Krispie Treats
If you know me, you know I have a serious love for Rice Krispie treats. They’re nostalgic, easy to make, and endlessly customizable.
I’ve made lots of fun twists on the classic like Oreo Rice Krispie Treats, S’mores Rice Krispie Treats, Biscoff Rice Krispie Treats…and many more, but I’m currently LOVING this sweet and salty version.
You get gooey marshmallows, crispy cereal, crunchy pretzels, salty potato chips, rich chocolate chips, and buttery toffee bits all in one bite. It’s the kind of treat where you keep going back for “just one more square.”
And if you are skeptical about the potato chips, trust me on this one. The salty crunch takes them to a whole new level, and pairing them with chocolate and toffee makes them feel extra special!
They’re a fun, no-bake dessert for birthday parties, game day or the Super Bowl, potlucks, after-school snacks, or anytime you’re craving that sweet-and-salty magic. I guarantee they will disappear quickly!
So grab a big pot and let’s make a batch! They are SO FUN!
Ingredients You Need (with Helpful Notes)
- Unsalted butter: Using unsalted butter lets you control the salt level, especially important with salty mix-ins like pretzels and chips.
- Crispy rice cereal: Stick with classic crispy rice cereal for the best texture and structure.
- Mini marshmallows: Mini marshmallows melt more evenly, and saving some to stir in at the end adds extra gooey pockets.
- Pure vanilla extract: A small amount adds warmth and enhances the sweetness.
- Flaky sea salt: Flaky salt gives pops of flavor without overpowering the treats.
- Pretzels: Chop them into bite-size pieces so every square gets crunch without being hard to cut.
- Plain potato chips: Use classic chips, preferably kettle-cooked or ridged so they hold up in the treats. Avoid flavored or overly thin chips.
- Toffee bits: These add buttery sweetness and a little crunch.
- Semisweet chocolate chips: Semisweet keeps the treats from becoming overly sweet.
- Toppings: Extra pretzels, chips, chocolate chips, and flaky sea salt make the treats look bakery-worthy and add texture.
Tips for Making the Rice Krispie Treats
- Use low heat when melting the butter and marshmallows to keep the mixture smooth and prevent hard treats.
- Don’t overmix once the cereal and add-ins go in, gentle folding keeps everything light and chewy.
- Let the mixture cool slightly before adding the chocolate chips so they soften instead of fully melting.
- Choose your pan wisely: a 9×9-inch pan gives thick, extra-gooey treats, while a 9×13-inch pan makes thinner, classic-style squares.
- Press gently into the pan, packing the mixture too firmly will lead to dense treats.
- Grease your knife for clean, easy slices.
How to Store Rice Krispie Treats
Store the treats in an airtight container at room temperature for up to 3 days. For the softest texture, place parchment paper between layers if stacking. I don’t recommend refrigerating them, as it can make the treats hard and less chewy.
Sweet and Salty Rice Krispie Treats
Ingredients
- 6 tablespoons unsalted butter, cut into tablespoon pieces
- 6 cups crispy rice cereal
- 8 cups mini marshmallows, divided
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon flaky sea salt
- 1 cup chopped pretzels
- 1 cup chopped plain potato chips
- 1/2 cup toffee bits
- 1/2 cup semisweet chocolate chips
- For topping: Extra chopped pretzels, potato chips, chocolate chips and flaky sea salt
Instructions
- Line a 9×9-inch baking pan with parchment paper and lightly grease. Set aside. I like to use a 9×9-inch pan for super thick rice krispie treats. Note, the pan will be full! You can use a 9×13-inch pan for thinner treats.
- In a large pot, melt the butter over medium-low heat. Add the marshmallows and cook, stirring constantly, until completely melted and smooth. Remove from heat.
- Stir in the vanilla extract and flaky sea salt.
- Add the crispy rice cereal, pretzels, potato chips, and toffee bits. Gently fold until evenly coated. Stir in the remaining 2 cups mini marshmallows. Let the mixture cool for 1 minute, then fold in the chocolate chips so they soften without fully melting.
- Transfer the mixture to the prepared pan and gently press into an even layer. Do not press too firmly, especially if using a 9×9 pan, to keep the treats soft and chewy. Sprinkle the top with additional pretzels, potato chips, chocolate chips, and a light pinch of flaky sea salt.
- Let the treats set at room temperature for 20 minutes before cutting into squares and serving.
Notes
- Pan size: A 9×9 pan yields thicker, bakery-style treats; a 9×13 gives thinner, classic squares.
- Clean slices: Lightly grease your knife before cutting.
- Storage: Store in an airtight container at room temperature for up to 3 days.
Nutrition
Have you tried this recipe?
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