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Autumn Popcorn Rice Krispie Treats

Autumn Popcorn Rice Krispie Treats

Our love of Rice Krispie treats is strong. Crispy cereal, gooey marshmallow, maybe some sprinkles. What's not to love, right? Except maybe we want a little more texture, a little more crunch, something more robust. Something like...popcorn! And so, following our S'mores treats and Valentine's treats, we've now made autumn popcorn Rice Krispie treats.

The principle is the same in that we cook butter and marshmallows together until they're all melty and gooey. Then we add in popcorn instead of the cereal. We used our Baby White kernels for this because the smaller popped corn made it easier to cut these into bars. The baby white is a small, hulless kernel that pops with a tender texture and mild corn taste.

We stirred in some fun autumn sprinkles as well for a little pop of color and sweetness. But then we went one better, actually two better, because we drizzled on both white and semi-sweet chocolate before hitting these treats with even more fun sprinkles. You can use milk or dark chocolate if you prefer. We like the semi-sweet for this because it balances out the sweetness of the marshmallows.

The trick to getting this sticky mess flat in the baking dish is to lightly wet your hands when you're pressing down. Or, of course, you can use gloves. Once it sets up, lift it out of the pan (yet another reason we love parchment paper) and use a large, sharp chef's knife to slice it into bars. Then drizzle (or dip if you prefer more chocolate) and sprinkle and enjoy.

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