Ingredients

The following ingredients have 4 Servings
  • 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))

Instruction

  • 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.
  • 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.
  • Remove from the heat and stir in cereal and half of the candy mixture. Stir until the candy is fully incorporated.
  • 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.