The classic Rice Krispie gets an upgrade with potato chips, pretzels, and stout.
I am just as crazy about Rice Krispie treats made from the back-of-the-cereal-box recipe as I was when I was 10. They're buttery, chewy, sweet, and crispy—what's not to love? But that doesn't mean we can't take that idea and give it a major upgrade. That mission led me on a snack-foods shopping spree and a liquor store splurge that probably made the cashier wonder if I needed an intervention.
I also mixed additional stout with plenty of gelatin and combined it with the hot syrup to help stabilize the candy mixture. After 10 minutes of beating, I had a texture that resembled the super-sticky melted marshmallow that I was used to working with when making Rice Krispie treats in the past, but slightly thicker. A bit of butter and vanilla extract made it just smooth enough to fold in plenty of pretzels and potato chips.
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