S’mores Rice Krispies Treats
Upgrade the classic back-of-the-box treat with marshmallows, chocolate, and crushed graham crackers.
Makes16 (2-inch) treats
Prep5 minutes
Cook5 minutes to 10 minutes
Craving s’mores in the middle of winter? Whip up these Rice Krispies treats. They’re packed with everything you love about the classic summer camp treat — melty chocolate, crunchy graham crackers, and gooey marshmallows — without the need for a fire.
To deliver graham cracker flavor in every bite, you’ll replace a portion of the Rice Krispies cereal with coarsely crushed graham crackers. The chocolate comes in the form of milk chocolate chips, and instead of melting all the marshmallows, you’ll stir some in separately so there are pieces in every bite. If you want to go the extra mile, press extra chocolate chips, graham cracker crumbs, and mini mallows on top for decoration.
More S’mores-Inspired Recipes We Love
S’mores Rice Krispies Treats
Upgrade the classic back-of-the-box treat with marshmallows, chocolate, and crushed graham crackers.
Prep time 5 minutes
Cook time 5 minutes to 10 minutes
Makes 16 (2-inch) treats
Nutritional Info
Ingredients
- 6 tablespoons
unsalted butter
- 1 (10-ounce) bag
mini marshmallows (about 4 cups)
- 1/2 teaspoon
vanilla extract
- 1/4 teaspoon
kosher salt
- 4 cups
rice crisp cereal, such as Rice Krispies
- 2 cups
coarsely crushed graham crackers
- 1/2 cup
milk chocolate chips
Instructions
Line an 8×8-inch baking pan with a parchment paper sling, leaving several inches of overhang on 2 sides. Melt 6 tablespoons unsalted butter in a large saucepan over medium-low heat. Reserve 1 cup from 1 (10-ounce) package mini marshmallows. Stir the remaining marshmallows (about 3 cups), 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt into the butter until melted. Turn off the heat.
Add the reserved 1 cup mini marshmallows, 4 cups rice crisp cereal (such as Rice Krispies), 2 cups coarsely crushed graham crackers, and 1/2 cup milk chocolate chips, and gently fold until completely coated. Transfer mixture to prepared pan and press into an even layer. Cool 1 hour before cutting into 16 squares.
Recipe Notes
Storage: Leftovers can be stored in an airtight container at room temperature up to 5 days.
