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candy bar rice crispy treats cut into squares on cooling rack

Candy Bar Rice Krispie Treats Recipe

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Cool: 1 hour
Total Time: 1 hour 25 minutes
Servings: 24 people
Calories: 272kcal
These Candy Bar Rice Krispie Treats are the perfect Halloween treat, or a great way to use up your Halloween candy! Easy and quick to make with simple pantry ingredients, they're perfect to serve at parties!
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  • 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)


  • 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.
    10 mini Twix candy bars, 10 mini Snickers candy bars, ¾ cup mini M&M’s, ¾ cup mini Reese’s Peanut Butter Cups
  • 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.
    8 tablespoons unsalted butter, 20 ounces jumbo marshmallows, 2 teaspoons pure vanilla extract, ¼ teaspoon kosher salt
  • Remove from the heat and stir in cereal and half of the candy mixture. Stir until the candy is fully incorporated.
    10 cups Rice Krispies cereal
  • 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.



  • Feel free to whatever chocolate-based candy you have left over!
  • Line a pan with foil and spray with cooking oil for easy removal.
  • Allow the krispies to cool completely before serving.
Storage: Store candy bar rice krispie treats in an airtight container at room temperature for up to 1 week.


Serving: 1bar | Calories: 272kcal | Carbohydrates: 44g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 158mg | Potassium: 68mg | Fiber: 1g | Sugar: 27g | Vitamin A: 921IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 4mg