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Hello hello! I am really excited about this recipe. Last year I made this INCREDIBLE German Chocolate cake by Cake by Courtney for my dad’s birthday. I believe it was adapted from a Milkbar recipe which automatically makes it good. And oh my mama, yes, it was so amazing and it weighed like 8 pounds I swear. (You should definitely make it.) Anyway, my favorite part of the cake was this super delicious salty-sweet crunchy pecan/chocolate wafer cookie layer. I’m a sucker for the salty-sweet combo. Since the cake was time consuming and massive, I’ve been thinking about how I could repurpose components from it to just get a quick little taste of that good-good. This is how Pecan Crunch Rice Krispie Treats were born.
Not to toot my own horn, but this was an amazing idea. SO yum. Rice Krispie Treats are so easy but I always forget about them. Maybe because I hate the part where you have to mix up the marshmallows and the Rice Krispies because it feels like my arm is going to fall off and it’s so hard to mix. I am here to tell you that it was worth the effort!!
Let me tell you the deets about this recipe. First, we have to toast our pecans. You HAVE to toast them. It really heightens the pecan flavor. While you toast them, pulse chocolate wafer cookies in a food processor or finely chop with a knife. When I say chocolate wafer cookies, I mean the long rectangle sandwich wafer ones with the waffle print. The brand at my local grocery store is Voortman’s but I think Keebler makes a similar cookie called “Sugar Wafers” as well. I remember eating strawberry ones as a kid. But we are using the chocolate ones here. Put crumbled cookies into a big bowl and add Rice Krispies. When pecans are done, put them in a food processor or blender (or finely chop with a knife) with 3 tablespoons of butter, brown sugar, and a teaspoon of salt. Pulse until crumbled but don’t go too far that it turns into paste. Mix crumbled pecan mixture with Rice Krispie & cookie mixture.
Then we make the sweet goo that holds this baby together. I had always made Rice Krispie treats in the microwave before this but I think the stovetop is the way to go. Plus, I have a much bigger pot than I do a bowl, and that helps when it’s mixing time. So we’ll melt some butter in the pot and then add SWEETENED CONDENSED MILK! I did some research and I found out that sweetened condensed milk can help keep your bars soft and gooey for longer. We don’t want hard, crusty bars! So, in goes sweetened condensed milk and vanilla, then you can add the marshmallows and stir until melted. Then we pour in our Rice Krispie mixture, mix it all up, and press into a greased 9×13 pan! Done. How easy is that??
I made these again last night for my sisters to make sure the recipe was good and before I made them, one of my sisters complained that she “doesn’t like nuts in desserts” but guess what?? She gobbled these babies up. My other sister said that they kind of taste like pecan pie. So if you’re a pecan pie fan, you gotta make these. But watch out! These Pecan Crunch Rice Krispie Treats are HIGHLY addictive. You’ll probably eat the whole pan in a couple of days. And you’ll love every minute of it. 🙂Print
Roasted pecans, chocolate wafer cookies, extra salt, and sweetened condensed milk make these Rice Krispie Treats salty-sweet and extra gooey. They’re addictive!
Pecan Crunch adapted from Cake by Courtney
- 2 cups raw unsalted pecans
- 1 teaspoon kosher salt
- 1 tablespoon brown sugar
- 6 tablespoons butter, divided
- 2 cup chocolate wafer cookies, chopped
- 6 cups Rice Krispies
- ½ teaspoon vanilla extract
- ½ cup sweetened condensed milk
- 1 (16-ounce) package mini marshmallows (regular ones are fine too but minis melt faster)
- Preheat oven to 325°.
- Toast pecans on a sheet pan in the oven for 12–15 minutes. They are done when they are fragrant and a little more brown than before.
- Meanwhile, pulse chocolate wafer cookies in a food processor until crumbly, or use a knife and coarsely chop. Pour into a large bowl. Add Rice Krispies to this bowl and mix.
- When the pecans are done, add them to the food processor with 3 tablespoons melted butter, brown sugar, and salt. Blend until crumbly—just a few pulses. Or use a knife to mince pecans. Add to Rice Krispie bowl and mix until combined.
- In a pot over the stove on medium heat, add remaining 3 tablespoons of butter and sweetened condensed milk. Bring to a boil and then turn heat to low and stir in marshmallows and vanilla. Work quickly and stir constantly so the mixture doesn’t burn. Stir until marshmallows are melted, then turn off heat and pour over Rice Krispie bowl. (Or pour Rice Krispie mixture into marshmallow pot—whichever is larger.)
- Mix until combined, then pour mixture into a greased 9×13 inch pan and push down so they’re flat in the pan. Let cool completely before cutting or they won’t hold their shape.
- The equipment section above contains affiliate links to products that could help you make this recipe!
Keywords: pecans, rice krispies, marshmallows, cookies
Hungry for more dessert? Oreo Cheesecake Brownies are super easy and UHHMAZING.