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Rice Krispie treats Tagalong-style

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A nod to favorite Girl Scout cookies

My daughter Margo recently concocted two versions of Rice Krispie treats in honor of her favorite Girl Scout cookies: Samoas and Tagalongs. Margo started with Deb Perelman's (Smitten Kitchen) Salted Brown Butter Crispy Treats then she re-imagined them as Girl Scout cookies. I had to laugh when I read Deb Perelman's recipe. She ends her recipe with "Let cool, cut into squares and get ready to make new friends." Which reminded me of the old Girl Scout song:

Make new friends, but keep the old
One is silver and other's gold

How appropriate!

Browning the butter

Browning butter is a little tricky the first time you do it. Margo uses a large Le Creuset Dutch oven to make these bars. The heavy-bottomed pan does a good job of evenly browning the butter and is large enough to hold all the Rice Krispies, making this a one-pot dessert. More importantly, the Le Creuset pan has a light-colored interior which is essential in browning butter because it allows you to very clearly see the color of the butter. This is important because the butter can go from brown to burnt very quickly. Buzzfeed food has a very good demonstration on how to brown butter here. I highly recommend you check it out before you brown your butter.

Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star


These bars are gluten-free.

More Rice Krispie recipes

If you like these you might be interested in Margo's Rice Krispie treats Samoas-style or my friend Denise's Rice Krispy treats.


Rice Krispie treats Tagalong-style

Rice Krispie treats reincarnated as Tagalongs Girl Scout cookies.

  • Author: Something New For Dinner
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 16 2" square bars 1x


  • 1 stick unsalted butter (1/4 pound)
  • 10 ounces miniature marshmallows
  • 1/4 t Maldon sea salt
  • 6 cups Rice Krispies
  • 1 cup chocolate chips
  • 1 cup peanut butter
  • 1 cup miniature Reeses peanut butter cups, roughly chopped


  1. Butter an 8″ square baking pan. In a large light-colored, heavy-bottomed pan melt the butter over medium-low heat, stirring constantly. About 30 seconds after the butter melts it will begin to foam. Keep stirring. Now the butter will start to take on color. When the butter is a bit lighter than you want it, remove the pan from the heat and quickly stir in the marshmallows, stirring until they are melted and smooth. Sprinkle in salt and stir to incorporate.
  2. Stir in Rice Krispies until combined. Spread the mixture in the bottom of buttered baking pan and use your hands to press the mixture down and create a flat surface. Set aside.
  3. In the microwave, melt the chocolate chips by heating in 30-second intervals and stirring after each 30-second period until the chocolate is melted and smooth. Quickly stir in peanut butter until combined and smooth. Spread over Rice Krispies. Top with chopped Reeses peanut butter cups. Cool and cut into squares.

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