7 Layer Bar Rice Krispie Treats

These gooey 7 layer bar Rice Krispie treats take all your favorite flavors of a 7 layer bar and mash them up with a marshmallow Rice Krispie treat. Made with butterscotch chips, chocolate chips, coconut, walnuts, and graham crackers, these bars are packed full of flavor!

7 Layer Bar Rice Krispie Treats

Rice Krispie Treats, meet 7 Layer Bars. Now kiss. These 7 layer bar Rice Krispie treats are made with a gooey marshmallow Rice Krispie treat base and loaded up with all the components of a traditional 7 layer bar (coconut, butterscotch, chocolate, graham cracker and walnuts) in every bite. These bars are packed full of flavor, come together in a pinch and are perfect for sharing. Or not. Muahahahaha.

Sorry–I’ve eaten 4 of these and have a sugar rush, so I’m feeling a little unhinged.

Ingredients 7 Layer Bar Rice Krispie Treats

You’ll need all the same ingredients you’d need to make Rice Krispie treats and seven layer bars to whip up this mashup! If you don’t have one of the stir-ins (AKA the 7 layer bar ingredients) on hand you can always them out or omit them, but if you’re able to, getting all those flavors in there is absolutely delightful, so I highly recommend trying to get your hands on all of them!

Here’s your grocery list:

• Rice Krispies cereal: You can use any puffed rice cereal in place of name brand Rice Krispies, so feel free to use whatever you have on hand!
• Marshmallows: You’ll need marshmallows to melt down and hold everything together in all it’s gooey glory. We usually reach for large marshmallows, but mini ones will work fine here too–they’ll melt down completely so size doesn’t matter! I have also tried these treats before with vegan marshmallows and it works! I recommend going up on the salt as vegan marshmallows tend to be sweeter!
• Butter: The combination of butter and marshmallows will give your 7 layer bar Rice Krispie treats the perfect soft and chewy combo!
• Graham crackers: 7 layer bars are usually made with a graham cracker crust, so we wanted to get the flavor in here with crumbled up graham cracker pieces. I do feel like off-brand graham crackers can be kind of cardboard-y so if they’re accessible to you I highly recommend Honeymaid or Keebler!
• Butterscotch chips + Chocolate chips: 7 layer bars traditionally call for two different types of baking chips: semisweet and butterscotch! I know butterscotch can be a polarizing flavor, so if you don’t like it you can always swap them out for white chocolate or more regular chocolate chips!
• Shredded coconut: You can use sweetened or unsweetened shredded coconut in these Rice Krispie treats. If you can get your hands on it, we prefer an unsweetened shredded coconut because there is already so much sweetness from the other mix-ins. You’ll toast the coconut lightly before folding it into the batter which deepens the flavor and gives every bite a toasty coconut flavor!
• Walnuts: Walnuts give a fun salty-sweet crunch to these Rice Krispie treats, adding even more flavor and texture!
• Salt: I think this is the secret sauce to super sweet desserts like Rice Krispie treats. The salt will cut the sweetness and deepen the flavor to make these taste gourmet!
• Vanilla extract: You can omit this if you don’t have it on hand, but a splash of vanilla extract will level up the taste of these and really deepen the flavor.

Our top tricks for making homemade Rice Krispie treats

Regardless of the stir-ins, there are a few rules I like to follow when it comes to make homemade Rice Krispie treats. They’re a pretty easy dessert to whip up, but there are a few hacks that will make them a true walk in the park. So, from one Rice Krispie treats enthusiasts to another (I’m assuming you are if you’re reading this) here are my fav baking tricks:

• Don’t overcook the marshmallows. This is the worst mistake you can make when it comes to making Rice Krispie treats. If you cook the marshmallows for too long they’ll get SUPER sticky, which can make your bars almost painfully chewy (it will still be delicious, but it will give you a jaw workout).
• Work quickly. The only tricky thing about marshmallow bars is that the marshmallow mixture can get hard to work with real fast if the melted marshmallows start to harden. I recommend working quickly so that it’s easy to fold everything together and get it into your pan!
• Don’t over mix the bars once you’ve added the stir-ins: These 7 layer bar Rice Krispie treats have a whole bunch of flavors added in, so you’ll have to give it a few folds to get everything mixed together, but don’t overmix once everything is distributed. The chocolate can melt and turn your Rice Krispie treats into a muddy looking dessert.
• Press extra topping on top of your bars: Okay so this is totally personal, but I think when things look better they taste better. I like to press a few extra stir-ins on top because it will give all the flavor cues and make the treats look tastier!

How to store these Rice Krispie treats

These Rice Krispie treats will stay soft and gooey for days if stored properly! You can store them in an airtight plastic bag or container in the fridge for up to 9 days or on the counter for up to 5! If you do choose to store them in the fridge, just be sure to let them come back to room temperature before eating because they’ll get hard in the fridge!

Happy baking, my friends!

xxx

• Author: Sofi | Broma Bakery
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour and 25 minutes
• Yield: 16 servings
• Category: dessert
• Method: no bake
• Cuisine: american

7 Layer Bar Rice Krispie Treats

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These gooey 7 layer bar Rice Krispie treats take all your favorite flavors of a 7 layer bar and mash them up with a marshmallow Rice Krispie treat. Made with butterscotch chips, chocolate chips, coconut, walnuts, and graham crackers, these bars are packed full of flavor!

• Author: Sofi | Broma Bakery
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour and 25 minutes
• Yield: 16 servings
• Category: dessert
• Method: no bake
• Cuisine: american

Units: USM

Equipment

9 x 9-inch pan

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parchment paper

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rubber spatula

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Ingredients

• 1/2 cup shredded coconut
• 5 cups Rice Krispies cereal
• 16 ounces marshmallows
• 1/3 cup unsalted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup graham crackers pieces
• 1/2 cup butterscotch chips
• 1/2 cup chocolate chips
• 1/2 cup walnuts, finely chopped

Instructions

1. Preheat the oven to 350°F and line a small cookie sheet with parchment paper. Spread the shredded coconut it an even layer on the prepared baking and bake for 5 to 7 minutes, stirring midway through.
2. Line a 9 x 9-inch square baking pan with parchment paper on all sides and and grease the parchment with cooking spray. Pour the Rice Krispies cereal and the toasted coconut into an extra large mixing bowl. Set everything aside.
3. Place the butter in a medium saucepan and set it over medium low heat. Cook the butter, stirring occasionally with a silicone spatula, until the butter melts completely. Add in the marshmallows, vanilla extract, and salt and cook, stirring occasionally, until the marshmallows melt completely. Remove from the heat.
4. Pour the melted marshmallow into the bowl with the Rice Krispies cereal. Use the spatula to fold together until evenly combined. Fold in the graham cracker pieces, butterscotch chips, chocolate chips, and walnuts, reserving a few tablespoons of each to garnish on top.
5. Transfer the mixture into the prepared pan. Rinse off your spatula, then use it (still a little bit wet, this will help) to pat the mixture into an even layer. Top with the reserved topping and place in the fridge to set for 20 minutes, then remove and cut into 16 squares.