Captain Crunch Treats

Reasons to Love This Recipe

• With a bit more butter than the official "Krispies treats" recipe dictates, these Cap'n Crunch treats also include vanilla extract and salt for a very well-rounded flavor.
• There's no getting around it: this cereal may or may not have a reputation for being rough on the roof of your mouth. Reserving some marshmallows to mix in with the cereal at the end leaves pillow-y soft and squishy bursts throughout to soften your biting experience.
• It's super easy to switch up variations by using different varieties of Cap'n Crunch: Original, Berries, All Berries, or Peanut Butter.

Recipe Ingredients

• Cap'n Crunch: Any variety works for these treats, but I will usually go for the "with Berries" type for the fun pops of color. Peanut butter works with the addition of cocoa powder and chocolate chips (recipe also below).
• Marshmallows: Classic! Use the mini size as they melt more quickly than jumbo.
• Butter: Adds richness. Salted butter can be used if you omit the added salt.
• Vanilla Extract: A little bit makes these Captain Crunch treats taste more fancy and dessert-like.
• Salt: Counters the sweetness.

Step-by-Step Instructions

1. Melt butter in a large pot over low-medium heat. Add marshmallows and heat until they lose their shapes and melt.
2. Stir in the vanilla extract and salt off the heat, then stir in the cereal and reserved marshmallows.

3. Press cereal mixture into a parchment-lined 9-inch square baking dish until it's in an even layer.
4. Let it sit at room temperature until completely hardened and cooled, about one hour.

5. Slice Captain Crunch treats into pieces with a sharp knife. Pictured are nine large squares, but you can also slice them into 12 or 16 pieces.

Chocolate Peanut Butter Variation

Looking for a chocolate fix? It's SO easy to switch up the flavor of these Cap'n Crunch Treats and make a chocolate peanut butter variety. My household couldn't decide on a favorite.

To make chocolate peanut butter Captain Crunch treats, you'll need all of the base ingredients, plus two extra:

• Use Peanut Butter Cap'n Crunch
• Add ⅓ cup chocolate chips (semisweet, milk, or dark all good)
• Add ¼ cup unsweetened cocoa powder (natural or Dutch-process fine)

Follow the same procedure as the base recipe, adding the chocolate chips and cocoa powder at the same time you do the vanilla extract and salt (once the pot is off the heat).

The chocolate chips will melt and give another level of chocolate-y depth to the marshmallow mixture. This coats the peanut butter cereal to result in a nicely-balanced PB and chocolate cereal bar that toes the line between snack and dessert perfectly.

Recipe Tips and Tricks

• Use Fresh Marshmallows - I'm guilty of stashing some away in my pantry for months so I'll always have some on hand for spur-of-the-moment cereal treats (chocolate Rice Krispie treats are another favorite). However as time goes by they harden, lose their sweet aroma, and don't melt as easily. Using fairly freshly-purchased marshmallows make these Captain Crunch treats extra delicious.
• Pan Size - While some marshmallow cereal treat recipes call for a 9-inch by 13-inch baking dish, I prefer to make taller bars by using a 9-inch square baking dish. That said, use the larger size if you prefer thinner bars.
• Parchment Paper - The marshmallow mixture is sticky, so this is necessary in order to cleanly lift the treats out of the pan for slicing. To get your sheet of parchment to easily lay in the pan, really crinkle and scrunch it up, then unfold it. It should now mold more easily into the pan size.