Rice Krispies Treats are always an easy dessert to whip up; you can have a batch ready to go in less than 20 minutes. Cereal treats are also a crowd pleaser: kids and adults alike love them. This recipe for s’mores Rice Krispies treats are a great way to use up leftover s’mores ingredients from summer. It’s also a great recipe to quench your hunger for campfire cooking season (which is still a couple of months away for us in the Northeast!)
This recipe is a perfect rendition of a s’more in my opinion. It’s all the flavors of the campfire classic treat and the perfect proportion of each ingredient with the welcome addition of that crispy, crunchy texture we love from the crisp rice cereal.
♥ Related: Kitchen Sink Rice Krispies Treats
Rice Krispies Treats Tips
Let’s talk about Rice Krispies treats for a minute. This is one of the first recipes I started working on when I decided to take some time to make this blog “a thing” over 6 months ago. It’s a simple recipe, but for some reason, I kept messing this one up. I set it aside until now. Let me share some do’s and don’ts for making Rice Krispies treats I learned along the way.
- Do: Melt your butter and marshmallows on low heat. It’s easy to over cook the sticky mixture that holds together the cereal treats which will lead to hard, crunchy treats. Heat the marshmallow and butter over medium-low heat and remove from the heat when the marshmallows are almost completely melted. The heat left in the pan will be enough heat to complete the melting process.
- Don’t: Use an extra bowl for stirring your Rice Krispies treats. Just use a big enough pan that will hold both the marshmallow and Rice Krispies. You have to work with the cereal treats quickly before the marshmallow starts too cool. Moving to a new bowl wastes time–and creates even more dishes!
- Do: Stir any chocolate bits (or any other bits that can melt) toward the end of the stirring process once the Rice Krispies and marshmallow are well combined. And then, gently fold them in. Most likely, you’ll still get some melting but if you’re careful, you won’t totally melt your chocolate (or peanut butter, butterscotch, or white chocolate chips!)
- Don’t: Press your cereal treats into the pan too forcefully. Lightly press the Rice Krispies mixture into the pan–too firm a press will lead to a less light and chewy texture.
- Do: Let your Rice Krispies treats cool before cutting into them. If you don’t wait, you will have a hard time cutting into those classic, perfect squares. Cooling the treats shouldn’t take much longer than 20 minutes. If your house is warm, pop those babies in your refrigerator for 5-10 minutes.
- Do: Experiment with your perfect thickness. I like a moderately thick cereal treat, but you might like an extra large Rice Krispies treat. Experiment with different molding pans to see which shape and size you like!
S’mores Rice Krispies Treats
- 8 oz mini marshmallows
- 4 tbsp salted butter
- 10 oz marshmallows
- 3 cups Rice Krispies cereal
- 2 cups crushed graham crackers about 9 whole crackers or one sleeve; see note below
- 2 regular-sized Hershey Bars 1.55-ounce bars; see note below
- Spread the mini marshmallows evenly over the bottom of a 9×13 baking pan or quarter sheet pan. Set aside.
- Heat a large Dutch oven or soup pot over medium low heat. Add the butter to the pot and melt. Once the butter is almost totally melted, add the regular marshmallows to the pot.Stir over medium-low heat until the marshmallows are almost completely melted. Remove from heat and continue to stir until the mixture is smooth.
- Add the Rice Krispies and graham crackers. Stir until well combined and evenly coated with the marshmallow mixture.Then add the chocolate pieces stirring gently and as quickly as possible to prevent too much melting. You should see a few streaks of of melted chocolate but most should still be in chunks.
- Gently press the mixture into your prepared pan as evenly as possible. Let cool for about 10 minutes.
- Flip out of the pan to a cutting board or serving platter so the mini marshmallows are on top. Use a kitchen torch to toast the top of your mini marshmallows to your desired level of golden brown (or burnt if you usually light your marshmallows on fire!) If you don't have a kitchen torch, flip the block of cereal treats onto a cookie sheet, marshmallow side up and broil for a minute or two until you reach your desired level of toastiness.
- Cut into 16 squares and enjoy!
- I like salted butter here to balance all of the sweet stuff going on.
- Break the graham crackers into varied sizes but most of the pieces should be about the size of a pea.
- I like to break each of the Hershey Bar squares into about 3 pieces roughly matching the size of the graham crackers.
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