Krispie Treat Fudge
My worlds have collided. This Krispie Treat Fudge is the best of both fudge and gooey marshmallow treats!
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Today I pulled a fast one on my family. You see, they have a strict rule with me that I am no longer allowed to make Rice Krispie Treats.
It’s not because I make them poorly, it’s because I don’t share. They are my Achilles heel, so to speak. I will fight even the smallest child for the last, Perfect Rice Krispie Treat at a potluck. (don’t think I’m kidding). I have been caught eating an entire pan, by myself, before my children even arrive home from school. Guilty.
So, in an effort to get around their “rules”, I created this delicious Krispie Treat Fudge. And you guys, it’s even better than I imagined.
One of my favorite versions of a krispie treat is this Avalanche recipe. It comes from Rocky Mountain Chocolate Factory. It’s rich, and chewy, and mouthwatering. I kept the peanut butter out of today’s fudge recipe because I wanted the fudge to taste more like a classic krispie treat. However, adding peanut butter is on my ‘to do’ list for next time. And yes, there WILL be a next time!
Fortunately for my family, this fudge makes a whole pan of decadent, gooey fudge…and I’m willing to share. As each piece is so rich and satisfying, I won’t over indulge by eating all 64 pieces. (not to say I won’t eat my fair share, because I did. And then some, but a little goes a long way).
How to make Rice Krispie Treat Fudge:
- Line a 13×9 baking dish with parchment paper (not foil). It makes serving this fudge so much easier.
- Boil the mixture for the full 4 minutes, stirring constantly. If you do this I won’t make you use a candy thermometer.
- After you have beat in the white chocolate and marshmallow cream, and your mixture is smooth. Gently (but working quickly) fold in the marshmallows and cereal. Pour immediately into your prepared dish.
- Sprinkle your chocolate chips on top immediately so they stick to the warm fudge.
- After allowing the fudge to cool, remove from pan by lifting by the parchment paper. Place on a large cutting board and cut into small bite sized pieces. Store in an airtight container for up to 7 days. These taste best on day one and two…after that, the krispies soften and become more chewy. Still good, but a different texture! ENJOY.
If you love today’s marshmallow fudge recipe, here are some more tasty ideas:
- This swirled Tiger Butter Fudge recipe is incredibly easy, and also the answer when peanut butter and chocolate cravings hit!
- Rocky Road Fudge was my very first fudge making experience as a child. That’s how easy it is to make!
- Want another easy treat? Saltine Toffee. Family and friends will be surprised to know this all starts with a salty cracker!
- Melt in your mouth, Key Lime Fudge from Recipe Girl. So dreamy and perfect for spring!
- Take a look at this swirly Red Velvet Fudge from That Skinny Chick Can Bake! Saving this one for the holidays!
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Krispie Treat Fudge recipe:
Rice Krispie Treat Fudge
Yield: 64 servings
Prep Time:15 minutes plus chill time
Cook Time:5 minutes
- 3/4 cup heavy whipping cream
- 3/4 cup unsalted butter
- 2 cups granulated sugar
- pinch of salt
- 11 ounces white chocolate chips
- 7 ounces marshmallow cream
- 2 1/2 cups rice krispies
- 3 cups miniature marshmallows
- 3/4 cup mini chocolate chips
- In a large saucepan, add heavy cream, butter, sugar and salt. Heat over medium high and bring to a boil, stirring constantly. Once boiling, continue to stir and boil for a full 4 minutes (a good rolling boil). Remove from heat.
- To a large mixing bowl, add white chocolate morsels and marshmallow cream. Pour hot sugar mixture over this. Using an electric mixer, beat until white chocolate is melted and creamy (about 1 minute). Fold in mini marshmallows and cereal.
- Pour into an 13 x9-inch baking dish that is lined with parchment paper. Sprinkle immediately with mini chocolate chips Refrigerate for 3 hours, or overnight.
- Cut into 64 bite-sized pieces.
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**Today’s recipe for Rice Krispie Treat Fudge was originally published on Shugary Sweets on June 11, 2015 and has been republished in May 2018.
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