Crunchy, salty potato chips and Corn Chex coated in a buttery marshmallow mixture, finished with a drizzle of dark chocolate.
These no-bake treats bring together sweet, salty, and crunchy in one easy dessert.
Ingredients
1 (13 oz) bag Ruffles potato chips
1 (12 oz) bag Corn Chex cereal
1 (10 oz) bag mini marshmallows
1 stick (½ cup) unsalted butter
2 tsp vanilla extract
⅓ cup dark chocolate, for drizzling
Instructions
1. Melt the butter. In a large 6-quart Dutch oven or heavy-bottomed pot, melt the butter over low heat.
2. Add the marshmallows. Stir in the mini marshmallows until melted and smooth. Keep the heat low to avoid scorching the mixture.
3. Stir in the vanilla. Remove the pot from the heat and mix in the vanilla extract.
4. Fold in the chips and cereal. Add the Ruffles and Corn Chex gradually, gently folding until coated. Try to keep some of the chips and cereal intact.
5. Spread and cool. Transfer the mixture to a large, lightly greased sheet pan. Gently spread it into an even layer without packing it down too firmly.
6. Drizzle with chocolate. Melt the dark chocolate and drizzle it over the top. Let the chocolate set before cutting or breaking into pieces.
7. Serve. Once cooled, cut or break into portions and serve.
Recipe Notes
Watch the consistency: The mixture should lightly coat the chips and cereal and hold them together without pooling butter or forming a thick, sticky layer.
Keep the crunch: Fold gently to avoid turning the Ruffles into crumbs.
Why You’ll Love These Ruffles and Chex Treats
Sweet and salty: Salty Ruffles balance the sweetness of the marshmallows and dark chocolate.
Two kinds of crunch: Potato chips and Corn Chex bring different textures to every bite.
Mix it up: A fun take on Ruffles Rice Crispy Treats
Easy to share: Make a big batch for parties, potlucks, or a casual dessert spread.
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