Popcorn Krispie Treats
Too many marshmallows left over from a s’mores night or baking project? These Popcorn Krispie Treats are the perfect way to use them up—no rice cereal needed. Made with lightly browned butter, gooey mini marshmallows, and air-popped popcorn, this sweet-and-salty snack is a creative twist on the classic krispie bar. It’s also naturally rice-free, making it a great option for those with allergies. Add chocolate chips, sprinkles, or a drizzle of caramel to make it your own. Chewy, crunchy, and nostalgic—without the rice.
Popcorn Krispie Treats
Yield: 1 9x13 inch baking pan, about 12 servings
Ingredients:
-1/4 cup popcorn kernels, or 10 cups already popped popcorn
-2 Tbsp butter
-10oz bag of mini marshmallows
-1/2 tsp salt
-1 tsp vanilla
Steps:
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Thoroughly grease a 9x13 inch baking pan, this can be done with butter or nonstick cooking spray.
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If staring with popcorn kernels, pop in your preferred way. I used the air popper. Place in a large bowl and set aside.
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Add the butter to a saucepan and brown over medium heat. The butter will eventually develop a light amber color and give off a nutty aroma. Make sure to stir it every once in a while, to prevent burning.
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Pour the mini marshmallows into the butter. Mix frequently until the marshmallows are all melted.
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Turn off the heat and mix in the salt and vanilla extract.
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Mix together the marshmallow mixture and the popcorn. Rember to work quickly, because the marshmallow will firm up quickly.
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Spread the mixture into an even layer in the prepared pan.
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Allow the bars to fully set before slicing, this should only take about 30 to 60 minutes.
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Store at room temperature in an airtight container.
*Note: Feel free to add mix-ins to the bars, like sprinkles or chocolate chips. You can also drizzle melted chocolate or caramel on top of the bars.
