Reese’s Puff Krispies

January 9, 2014 § 1 Comment

Is it time for vacation yet? We’re not even a week into the new year and I feel like a vacation is in order. Maybe the holidays were more exhausting than I thought. Does that mean I’m getting older? I may be hitting another quarter life crisis here. Lets just move on to cereal and marshmallows.

The inspiration for these Reese’s Puff Krispies came while googling rice krispy recipes. There were a few other geniuses who had subbed other cereals. And regular rice krispies don’t really turn my crank so why not sub with my favorite cereal?

Side note. While googling “why does reese’s have an apostrophe I found out that that the creator of Reese’s, H.B. Reese, was once a dairy farmer and shipping foreman for Hershey. He was so inspired by Hershey he left his job and created his own candy company.

Back to the treats. We use the same recipe as Rice Krispies except we sub Reese’s Puffs. I like mine extra mashmallowy so I use a whole bag, if you like a little less feel free to leave a cup out. For the topping I simply melt chocolate chips and some coconut oil. The coconut oil helps it to harden a little more when chilled. Another tid bit? Line your pan with extra wax paper so you can use that to remove them when chilled. And use an extra sharp knife to cut them.

Reese’s Puff Krispies


  • 1, 10 oz bag of mini marshmallows
  • 1/4 cup butter (1/2 stick)
  • 7 cups Reese’s Puff cereal
  • 1 bag of semisweet chocolate chips
  • 2 tbsp coconut oil

To make

1) Line a 9×13 inch pan with wax paper, spray well with non-stick spray. In a large saucepan melt together butter and marshmallows over low heat. Stir frequently, until smooth. Remove from heat.
2) Stir in cereal until combined. Pour into pan evenly. Press down with spatula to condense.
3) Topping: in a medium size microwave proof bowl pour chocolate chips and coconut oil. Heat in microwave in 30 second intervals, stirring in between. Should take 1-2 minutes. Once the chocolate mixture is smooth pour over the krispies.
4) Let chill in refrigerator for 30 minutes. Remove from pan using edges of wax paper and cut using a sharp knife. Enjoy!


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