Curated and considered for the modern primal life

Paleo Rice Krispie Treats - Sweet Potato Krispies

Posted on May 03, 2017 by Alyssa Cassidy

Paleo Rice Krispie Treats - Sweet Potato Krispies 

Ah, the Rice Krispie Treat. The favorite snack of the 90's after-school playdates, roller rink parties, and junk food binges of my youth. I swear it's probably been at least 8 years since I've had anything similar but the talk of them brings back some pretty delicious memories. Until I think about the ingredients in those sweet treats of yore. So. Much. Processed. Junk.

Browsing Instagram recently, a friend sent me a post from  @jeneatslife who brilliantly created Sweet Potato Krispie Treats using chips instead of rice puffs for the base of this traditional treat. GENIUS. I had to paleofy it. Sure it still has a lot of sugar. Sure, it's not "healthy" but if you're looking for a sweet treat and yearn for something fun and new, this is your JAM. 

I knew it could be done because I've made paleo marshmallows before (there are some awesome recipes out there- I love the Urban Poser's ) and all the recipes are pretty similar, so if you've made them before, you'll whip these up in a flash. I bared down the ingredient list from all the marshmallow recipes I could find, to come up with the least amount of ingredients needed to make this dish (simple = better, for me) and I think I nailed it! What makes these so great is that the sweet potato chips are pretty savory so it gives you this sweet/savory thing which works reallllly well. I'll admit, I did a SUPER marshmallow heavy version, so if you'd like less mallow, cut the recipe (minus the chips) in half. 

Here's how to make them

You'll need:

2 bags sweet potato chips

1 Cup honey <- (this one is the best!)

1 1/4 Cup water

3 Tbsp gelatin

cinnamon, optional


In a stand mixer, add 3 Tbsp gelatin and 1/2 cup warm water and stir. 

In a medium sized pan, add 3/4 cup of warm water and 1 cup honey and bring to a boil.

Meanwhile, line a small casserole dish with parchment paper. Pour chips onto a baking sheet, and crush using the flat side of another baking sheet. I crushed mine to somewhat large pieces, about 1/2 inch. Not too fine, but not too large 

When honey and water mix have reached 240 degrees, turn off heat. 

Turn the mixer on low and begin to mix up the gelatin and water that was already in there, while slowly adding the honey mixture. Increase the speed carefully as not to splash. Once you've poured all the liquids in, turn on high heat, slowly. Mix for about 3-5 minutes until mixture becomes fluffy and starts to hold shape (soft peaks, like whipping eggs!) At this point, remove the bowl from the mixer and start adding chips, stirring every few cups. 

Combine all chips and mixture, then pour into the lined dish. Spread to the edges of the dish and refrigerate. I let mine set for about 4 hours, and they turned out great, as pictured above. 

So next time you start craving a nostalgic treat like a Rice Krispie, give it a real food twist and think of these. 


Posted in glutenfree, paleo, primal, recipe



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