Popcorn and Rice Krispie Fudge
Popcorn and Rice Krispies give this fudge a great crunchy texture and a nice buttery salty flavor.
- 12 Ounces Semi Sweet Chocolate Cips
- 14 Ounces Sweetened Condensed Milk
- 3 Tablespoons Butter (for fudge)
- 3 Tablespoons Butter (for popcorn)
- 1.5 Cups Popped Popcorn
- 1.5 Cups Rice Krispies
- Mix the chocolate chips, condensed milk, and butter in a double boiler and cook on medium, stirring often, until melted. Remove from heat and allow to cool slightly.
- Pop the popcorn on the stove or in a bag if that's your thing. Break up the popcorn a little with your hands into smaller sized pieces, about 3-4 pieces per kernel. Set aside the 1.5 cups needed for this recipe and toss in the butter along with some salt.
- Mix the fudge mixture with the popcorn and the rice krispies and stir well to combine. Pour the mixture into a greased 9X9 baking dish that is lined with parchment paper and greased again.
- Allow to cool in the fridge for a few hours before cutting and serving.
My friend Jess was pretty much eating Crunch bars nonstop the week of Halloween. After a trip to the movies she was telling me how much she loves the combo of Crunch bars and popcorn so I thought it would be fun to combine the flavors into one dessert. The popcorn and rice krispies actually go great in a fudge like this because they add a fun texture and a nice saltiness that is so popular in desserts right now. This unique dessert could be the talk of your Thanksgiving dinner, and it is easy enough to whip up in a few minutes.
For the base fudge recipe I went to my favorite source for everything sweet, my friend Bianca. She led me to a super easy fudge recipe that uses sweetened condensed milk, which is often Bianca’s secret weapon.
I broke up the popcorn a little so it would be smaller peices, and then I tossed it in a very excessive amount of butter to really drive home the buttered popcorn flavor.
Mix it all up good and toss it into the fridge to set. Told you it was easy.
After it comes out of the fridge it is nice and firm but easy enough to cut into squares.
I love these guys, I ate about 7 of them the day I made them. They are just so packed with popcorn and rice krispies! Make sure you add plenty of salt. I actually finished these with a few larger salt flakes just to give them that final salt kick.
These will kill at your Thanksgiving party because everyone is full after dinner and they just want a little bite of something so a piece of fudge is less intimidating than a slice of pie. The only thing is after you have one you end up going back for 2 more.
Speaking of Thanksgiving, I am part of a big group of bloggers sharing Thanksgiving food this week. Meghan from Cake ‘n Knife and Susannah from Feast + West are hosting Blogsgiving Dinner. There are more than 60 blogs involved!
The idea is based on an old-fashioned potluck dinner party. Each blogger is bringing one or more dishes to the party, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. We’ll be posting to social media with the hashtag #blogsgivingdinner, but you can see the whole menu in Part 1 and Part 2 of the recipe round-up.