S'mores Rice Krispie Treats

Sticky marshmallows and melted chocolate transform classic Rice Krispie Treats into an irresistible s'mores inspired snack. This recipe layers crunch from graham crackers with chewy marshmallows and smooth chocolate for a treat that feels like a campfire memory in every bite. Perfect for after school, cookouts, or anytime you want a little sweet nostalgia.

I first made these treats for a camping trip and was surprised how much the kids loved having a s'mores flavor without the campfire. They quickly became a requested snack at home.

Ingredients

• Graham crackers: for that authentic s'mores crunch choose fresh crisp ones to avoid sogginess
• Rice Krispies cereal: gives the treats their signature light and crispy texture
• Mini marshmallows: to toast on top they melt and get golden with a lovely caramelized flavor
• Large marshmallows: melt into the butter creating the sticky base a key for chewiness
• Butter: adds richness and helps bind the treats avoid margarine for the best flavor
• Semisweet chocolate chips: melt perfectly to cover the top adding creamy chocolate sweetness
• Chocolate bar: Hershey's is the classic choice but feel free to try dark or white chocolate for a twist

Instructions

Scoop and Mix:

Place rice cereal and one and a half cups of lightly crushed graham crackers into a large mixing bowl. The graham crackers add extra crunch throughout the bars.

Toast Mini Marshmallows:

Preheat your oven to broil and line a baking sheet with foil then grease it lightly. Spread half the mini marshmallows evenly on the sheet and broil for one to two minutes while watching closely. The goal is to get them lightly browned and puffy without burning them. Remove and turn the broiler off but leave the oven door closed to keep warm.

Melt Butter and Marshmallows:

Microwave the butter in a large bowl for 30 seconds until melted then add the large marshmallows. Stir the mixture thoroughly until all marshmallows are melted and fully combined into a smooth sticky mass.

Combine Mixtures:

Add the melted marshmallow mixture and the toasted mini marshmallows into the bowl with the rice cereal and graham crackers. Stir everything quickly and thoroughly so the sticky marshmallow coats all the cereal pieces evenly.

Press into Pan:

Lightly grease a 9 by 13 inch baking dish. Pour the rice krispie mixture into the pan and gently press it evenly to form a level layer but avoid pressing too hard to keep the treats soft and chewy rather than dense.

Add Chocolate Chips:

Evenly sprinkle the semisweet chocolate chips on top of the pressed treats. Place the pan into the warm oven just long enough for the chocolate to start softening and melting slightly.

Spread Melted Chocolate:

With a spatula spread the softened chocolate chips into an even smooth layer over the rice krispie base to cover all the edges and crevices.

Broil Mini Marshmallows:

Turn the broiler back on and sprinkle the remaining mini marshmallows over the chocolate layer. Broil for about one minute watching extremely closely to toast the marshmallows just right until golden and melty but not burnt.

Top and Finish:

Remove the treats from the oven. Immediately arrange pieces of the chocolate bar on top and scatter the remaining graham cracker crumbs over the bars to finish with extra flavor and texture.

Cool and Cut:

Allow the treats to cool fully before cutting into squares. For easier slicing spray your knife with nonstick spray or run it under hot water and dry it before each cut to prevent sticking.

One of my favorite parts is toasting the mini marshmallows right on top. It reminds me of camping trips with friends where s'mores around the fire brought everyone together. The toasted marshmallows add just the perfect hint of smokiness and extra gooeyness that nobody can resist.

Storage Tips

Store leftover bars in an airtight container on the counter to stay soft for up to seven days. For longer storage individually wrap them with plastic wrap and freeze inside a zip top freezer bag. When ready to eat thaw them at room temperature or warm briefly in the microwave for that fresh gooey texture.

Ingredient Substitutions

Golden Grahams cereal can be used instead of crushed graham crackers for even more cereal texture in each bite. Cocoa Krispies are great if you want to add a deeper chocolate flavor to the base of the treats. Dark chocolate works nicely if you prefer a richer less sweet topping while white chocolate offers a creamy twist that pairs well with the marshmallow.

Serving Suggestions

These bars pair well with classic beverages like warm coffee rich hot chocolate or a cold glass of milk to balance their sweetness. For an extra indulgence top with whipped cream or a scoop of vanilla ice cream and drizzle with chocolate syrup before serving.

Serve slightly warm for the best gooey texture and store leftovers as directed. These treats are a nostalgic crowd pleaser that are easy to adapt.

Common Questions About Recipes

→ What ingredients create the signature crunch?

The combination of crispy rice cereal and crushed graham crackers provides the perfect crunchy texture.

→ How are the marshmallows prepared for optimal flavor?

Mini marshmallows are broiled until lightly toasted, creating a gooey caramelized topping that enhances flavor.

→ What type of chocolate works best for these bars?

Semi-sweet chocolate chips or a Hershey’s bar are traditional choices for a balanced sweet and rich taste.

→ How should these treats be stored to maintain freshness?

Keep in an airtight container at room temperature for up to a week, or freeze for up to three months.

→ Can variations be made to suit different tastes?

Yes, Golden Grahams cereal can substitute graham crackers, and cocoa krispies add extra chocolate flavor.