Yield: 12 servings
Ingredients:
- 1 stick salted butter, plus more for greasing
- 2 12 oz. bags marshmallows
- 1/4 tsp. kosher salt
- 5 cups rice cereal
- 6 cups coarsely crushed ridged potato chips
- 1/2 cup semisweet chocolate chips
Directions:
- Butter a 9-by-13-inch baking dish and then line it with parchment paper, leaving a 1-inch overhang on two sides.
- In a large pot, melt the butter over medium-low heat. Stir in the marshmallows until they’re melted, about 5 minutes. Stir in the salt. Remove from the heat.
- Gently fold in the cereal and 5 cups of the potato chips until combined.
- Transfer the mixture to the prepared dish and press flat into an even layer with damp or greased fingers. Microwave the chocolate chips in a medium microwave-safe measuring cup or bowl at 50% power in 10-second turns until melted and smooth.
- Transfer the chocolate to a plastic bag and snip off the corner. Drizzle three-quarters of the chocolate in a zig-zag pattern over the treats. Top with the remaining cup of potato chips. Drizzle with the remaining chocolate.
- Let the treats set up at room temperature for at least 3 hours or in the refrigerator for at least 1 hour. Use the parchment paper to gently lift the bars out of the pan. Cut the bars into three rows lengthwise by four rows crosswise to get 12 pieces.
