Maple Bacon Rice Krispie Treats
Medically reviewed by Christiana George Updated Date: January 6, 2026
So I missed the bandwagon when maple bacon treats came around. ThenI must have dozed off when chocolate bacon treats were making the rounds. So I thought I’d make up for it by throwing it all together. This is by far my craziest Rice Krispie treat yet. It has cinnamon, maple syrup, bacon, chocolate and sea salt. If you think all these don’t belong together, then you will just have to make some for yourself to see that oh yeah baby, it does and you can’t each just one.
Yes that is a jug of wine in the picture. No it is not filled with wine, it’s my dad’s maple syrup. It’s just a convenient container. If you can’t find the Cinnamon Bun marshmallows, you can use 5 cups of regular mini marshmallows. Do try to get a good bacon though. Skip the turkey bacon, go for the real stuff.
Cook your bacon till crispy, not burnt. Otherwise you will have to pick out the burnt parts like I had to on a few pieces. Perhaps it would have been helpful if the kids had found a better place to play than in the kitchen between my legs. We have so many rooms, but they always choose the one I am in. “Sigh”
I used both pure maple syrup and maple essence. I wanted to make sure there was a good maple presence without adding too much liquid and making the bars to soft to hold together.
At this point it smelled like I was making french toast sprinkled with cinnamon along with a slice of bacon and drizzled it all with maple syrup. It smelled like Sunday morning breakfast.
Just look at all those little bits of bacon. You can go ahead and cut yourself a slice of this now or be wild and crazy like me and slather it with some chocolate.
I was trying to decide between dark chocolate and semi sweet, but the dark side always prevails.
This is my very fancy double boiler. Don’t mind the scratches on my Pyrex bowl. It’s had a lot of use over the past 13 years.
My husband did give me some weird looks when I was pouring chocolate over my treats. He still didn’t understand the bacon part. I told him, don’t worry, it will all work out.
He did believe me when he finally got to try a piece. The bacon does not overwhelm, it just blends in with the cinnamon and maple flavors to give a nice salty sweet combo. The chocolate and sea salt on top also add to the overall salty sweet taste. This is one treat to keep on the books. People may look at you funny when you tell them what is in it, but they will come back for more after they have tried it.
Maple Bacon Rice Krispie Treats
by The Sweet Chick
Prep Time: 20 minutes
Cook Time: 10 minutes
Keywords: no bake stove top dessert snack maple syrup bacon cinnamon chocolate bars rice krispie treats American
Ingredients (24 bars)
For the Rice Krispies
- 3 tablespoons butter
- 5 cups Jet Puffed Cinnamon Bun marshmallows
- 1/2 teaspoon cinnamon
- 1 tablespoon pure maple syrup
- 1 teaspoon maple essence
- 1/2 pound bacon, cooked and crumbled into small pieces
- 6 cups Rice Krispie cereal
For the topping
- 1 bag (12 oz.) Hershey’s Special Dark chocolate chips
Optional topping
- 1 teaspoon sea salt
Instructions
For the Rice Krispies
In a large sauce pan, melt butter and marshmallows over low heat. Stir until completely melted.
Remove from heat and add cinnamon, maple syrup, maple essence, and bacon pieces. Stir until completely mixed.
Then add the Rice Krispie cereal. Mix until all is well incorporated.
Then pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly with a piece of waxed paper.
Place in fridge to cool and set.
For the chocolate topping
Place chocolate chips in a double boiler (or a glass bowl that fits snugly over your pot) filled with water.
Bring water to a simmer on medium heat. Once chocolate starts melting, stir constantly with a rubber spatula until all chocolate is melted and had a smooth consistency.
Remove from heat and pour the chocolate over the cooled Rice Krispies and spread evenly with the spatula.
Allow the chocolate to cool a bit, then sprinkle lightly with sea salt if desired.
Place treats back in fridge to set completely.
Once the chocolate has solidified, cut into squares and enjoy!
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Brioche Hamburger Buns, Or Let’s Get That Grill Fired Up
I don’t know about you, but I’ve always viewed hamburger buns as purely functional things. They’re receptacles, carb-wrappers, so you don’t get your hands dirty while eating the truly desirable bits within. Cheese, for instance, and grilled onions, and sauteed mushrooms. Oh right, and the patty too.
Buns are integral to the entire structure of the burger, yet they’ve done little to niggle my desire, warrant my enthusiasm, or raise lustful thoughts (and shouldn’t they? Given their namesake and all). Until now, that is.
These buns—blogged about by Deb and later Sara—are dreamy: as in, they bake like a dream, come together in a cinch, and their ingredients can be found in most anyone’s pantry. They’re also versatile: I chose all-purpose, whole wheat, and rye flour to go in mine, and they came out hearty but light, soft but complex. But most importantly, they raise the hamburger bun to a higher echelon, one that will no longer be left until the end as an afterthought. And is there anything worse than forcing yourself to eat afterthoughts?
You’ll be ready to fire up your grill after making these.
BRIOCHE HAMBURGER BUNS
Adapted from Smitten Kitchen and Sprouted Kitchen
Makes 8 regular-sized buns
Ingredients:
3 Tbsp warm milk
2 tsp active dry yeast
2-1/2 Tbsp sugar
2 large eggs
1/2 cup whole wheat flour
1/2 cup rye flour
2-1/3 cups all-purpose flour
1-1/2 tsp salt
2-1/2 Tbsp unsalted butter, softened
sesame seeds (if desired)
Directions:
In a glass measuring cup, combine one cup warm water, milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.
In a large bowl, whisk the flours with the salt. Add the butter by rubbing it into the flour between your fingers, making crumbs. Stir in the yeast mixture and beaten egg until a dough forms. Scrape onto a clean, well-floured counter and knead (by scooping it, slapping it onto the counter, and turning) until smooth and elastic (8 to 10 minutes). It should be sticky, so try not to knead in too much flour.
Shape the dough into a ball and return it to the bowl. Cover it with plastic wrap and let it rise until doubled (1 to 2 hours).
Line a baking sheet with parchment paper. Divide the dough into 8 equal balls. Gently roll each ball and arrange them 2 to 3 inches apart. Cover the baking sheet loosely and let the dough rise until doubled (1 to 2 hours).
Set a shallow pan with water in it on your oven floor or lower rack. Preheat the oven to 400 degrees Fahrenheit. Beat the other egg with 1 Tbsp of water and brush the egg wash onto the buns. Sprinkle sesame seeds on top, if using. Put the baking sheet in the oven and bake for about 15 minutes (turning halfway through), until the buns are golden-brown. Transfer to a rack and cool.
Note: I kept them in the fridge for about a week after I baked them and they still tasted good. Just heat them up on the grill or toast them right before eating.
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