Sweet and Salty Potato Chip Marshmallow Treats

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Salty, crunchy, gooey, and sweet all at once, with no oven in sight? Yes please. These potato chip marshmallow treats are a sweet-and-salty spin on the classic Rice Krispies treat: you melt butter and marshmallows, fold in crushed potato chips instead of cereal, press it all into a pan, and finish with a dark chocolate drizzle. Four ingredients, zero baking, and that salty-crunchy-gooey combo in every single bite. SO good.

I have a serious weakness for anything that hits sweet and salty at the same time, and this might be my favorite way yet to satisfy that combo. Rice Krispies treats are already a comfort classic, but swapping the cereal for potato chips? That takes them somewhere ridiculous, in the best possible way.

I’m always messing around with different marshmallow treat variations, and I’ll just say it: these might be better than the original. The gooey marshmallow holds everything together, the chips bring the crunch and the salt, and that dark chocolate on top ties the whole thing up.

Get Recipe Ingredients

It’s also part of my 3 Must-Try Rice Krispies Treats Recipes, if you want more delicious inspo.

It’s also part of my 12 Easy Rice Krispies Treats Variations, if you want more delicious inspo.

What Makes These Potato Chip Marshmallow Treats So Good

It’s all about contrast. You get the pull of gooey marshmallow, the crunch of potato chips, and a bittersweet snap of dark chocolate, all in one bite. That salty edge is the whole trick. It keeps them from tasting one-note sweet, so good luck stopping at just one square.

If sweet and salty is your thing, this is the same move behind my Cheez-It marshmallow treats, which swap the cereal for cheesy, salty crackers. Chips just push the crunch and the saltiness even further.

Can You Make Rice Krispies Treats with Potato Chips Instead of Cereal?

Yes, and they’re fantastic. Potato chips stand in for the cereal one-to-one, bringing that same crisp texture plus a savory, salty punch that plain cereal just can’t. The marshmallow coats the chips exactly the way it coats Rice Krispies, so the method stays the same. The Kitchn tried a similar idea with their Ruffle Krispies, and yep, the salty-sweet payoff is real.

What Kind of Chips Work Best?

Sturdy, ridged chips like Ruffles hold up best because they keep their crunch under the warm marshmallow. Thin, greasy chips can go soft and slick, so skip those. Kettle-cooked chips are great too if you want an even heartier crunch. And if you’d rather go the full cereal route, my Special K marshmallow treats are a lighter, crispier take.

Tips for Making Potato Chip Marshmallow Treats

Crumble, do not crush the chips

Gently squeeze the bag so the chips break into bite-sized pieces, not powder. Those visible shards are exactly what give every square its crunch, so you want to see them.

Work quickly once the marshmallow melts

Melted marshmallow starts stiffening the second it comes off the heat, so move fast. Have your chips already waiting in the bowl so you can fold and press before it sets on you.

Butter your hands to press it flat

Lightly buttered hands (or a sheet of parchment laid on top) let you press the mixture down nice and even without turning it into a sticky mess.

Let the chocolate set before slicing

Give the dark chocolate drizzle a few minutes to firm up so it doesn’t smear when you cut. Dark chocolate keeps things from tipping too sweet, but semisweet works too.

How Do You Keep Potato Chip Treats from Getting Soggy?

Store them in an airtight container at room temperature so the chips stay crunchy, and they’ll keep for about 3 days. Skip the fridge, which draws out moisture and softens the chips. For the best texture, use fresh chips (not a bag that’s been sitting open for a while) and press the treats while the marshmallow is still warm. And if you love a sweeter cookie-based version too, my Biscoff marshmallow treats are a great one to keep in your back pocket.

Equipment

• large pot
• mixing bowls
• baking pan
• parchment paper

Ingredients

• 4 tbsp Unsalted Butter
• 10 oz Mini Marshmallows (1 bag)
• 5 cups Ruffles potato chips, lightly crumbled
• 3 oz dark chocolate, melted

Instructions

1. Melt the butter over low heat in a large pot.
2. While it melts, gently squeeze the potato chips in the bag to break them into smaller pieces (not dust), then dump them into a large mixing bowl.
3. Pour the marshmallows into the pot and stir occasionally until completely melted, then remove from the heat.
4. Add the potato chips and stir until everything is evenly coated in marshmallow.
5. Transfer to a parchment-lined baking pan. Butter your hands lightly and press the mixture down flat.
6. Let it cool. Melt the dark chocolate in 30-second bursts until smooth, then drizzle it over the top with a spoon or a snipped ziploc bag.
7. Once the chocolate sets, cut into squares and enjoy.

If you whip up a batch of these potato chip marshmallow treats, let me know how they turn out! Leave a star rating on the recipe card below and drop a comment with your go-to chip. It really does help other readers.

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