Bacon, Pretzel, Potato Chip, Candy Coated Funfetti Rice Krispie Treats

These loaded Rice Krispie Treats are perfect for game day! I added Bacon, Pretzels, Potato Chips, Sprinkles and a Candy Coating on top of these treats, for the perfect Superbowl Snack.

If you love sweet and salty, you will love these!

They are sooo quick and easy and perfect for serving to a crowd. I added some rainbow sprinkles to make them a little more fun, but everyone seriously goes nuts over these!

I used some melted chocolate to make chocolate covered potato chips and pretzels, with the leftovers, for a really fun party tray.

Bacon, Pretzel, Potato Chip, Candy Coated Rice Krispie Treats

Yield: 32 thick bars (cut recipe in half for smaller bars)

  • 6 tablespoons butter
  • 2 tablespoons reserved bacon grease (or additional butter)
  • 2 (10 oz.) packages mini marshmallows 
  • 8 cups crispy rice cereal
  • 1/2 cup rainbow sprinkles, plus extra for topping
  • 16oz. bacon, cooked and roughly chopped, divided
  • 2 cups roughly chopped miniature pretzel twists (about 6oz.), plus extra for topping
  • 2 cups roughly crushed ruffled potato chips (about 3oz.), plus extra for topping
  • 12oz (2 cups) candy melts or chocolate chips (white, semisweet or milk), melted
  • 1/4 cup heavy cream

Line a 9x13-inch pan with parchment or wax paper and coat with cooking spray. Toss cereal in a large bowl with 1/2 cup sprinkles, 2/3 of the chopped bacon, 2 cups chopped pretzels and 2 cups crushed potato chips.

Melt butter in a saucepan. Stir in marshmallows over low heat, until just melted (Or do this in the microwave). Pour over cereal mixture, gently until well coated. Using a greased spatula, gently spread mixture into prepared pan (Do not press mixture in firmly).

Melt candy melts/or chocolate chips and cream in a shallow bowl, stirring until smooth. Pour melted chocolate on top of the cereal treats and spread evenly. Add extra chopped bacon, pretzels and chips and sprinkles on top for garnish. Let cool, about 1 hour, and cut into squares. Serve fresh, the same day.

Note: Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.