S’mores Rice Krispie Treats
Bring the magic of a campfire s’more indoors with these gooey s’mores rice krispie treats. This twist on a nostalgic classic is made with toasted marshmallows, melty milk chocolate, crunchy graham crackers, and classic Rice Krispies cereal for one irresistible, easy, no-bake treat.
Let’s throw it back to those sun-drenched summer days at Camp Crystal Lake (minus the hockey mask), where ghost stories were spooky, friendship bracelets were currency, and dessert? Dessert was everything. Enter these s’mores rice krispie Treats—a totally tubular mashup of toasted marshmallows, crispy rice cereal, melty milk chocolate, and crunchy graham crackers.
If MacGyver had a sweet tooth and a stovetop, this is the kind of no-bake genius he’d whip up between saving the day and making a canoe with duct tape. Just a few simple ingredients and in the time it takes to play Purple Rain, you can create the most nostalgic remix of two childhood favorites. So grab your Stay Puft Marshmallows, pour yourself a glass of bug juice, and let’s mix up a delicious mashup!
If s’mores desserts make you happy, check out my toasted s’mores cupcakes, s’mores bars, and s’mores brownies.
Ingredients for S’mores Rice Krispie Treats
- Mini marshmallows
- Unsalted butter
- Vanilla extract
- Salt
- Graham crackers
- Hershey’s milk chocolate bars
How to Make S’mores Rice Krispie Treats
- Prep: Prepare a 9×13 baking pan with nonstick cooking spray and parchment paper.
- Toast: Toast half of the mini marshmallows in a broiler or with a kitchen torch.
- Melt: Melt the butter and stir in the mini marshmallows and toasted mini marshmallows until melted and smooth.
- Add: Add in the vanilla and salt. Stir in the crispy rice cereal, chopped graham crackers, and additional marshmallows.
- Spread: Layer half of the rice krispie treat mixture in the pan and sprinkle with chopped milk chocolate bars. Layer the remaining half the of mixture and top with additional graham crackers, toasted marshmallows, and milk chocolate bar pieces.
- Set: Allow the rice krispie treats to set up for 1 hour and then cut into squares.
Courtney’s Expert Baking Tips
- Line the baking pan with parchment paper extending up the sides of the pan for easy removal.
- Toast the mini marshmallows quickly and easily with a broiler. You can also use a kitchen torch.
- Chill the chopped milk chocolate bars in the freezer for 15 minutes before layering with the rice krispie treat mixture to prevent the chocolate from melting too quickly.
- Gently press the rice krispie treat mixture into the pan. Do not press down too firmly or the rice krispie treats will have a hard texture.
- The easiest way to spread the rice krispie treat mixture is to use your hands. Wet your hands with a little bit of water to prevent the mixture from sticking.
- Use a serrated knife and a sawing motion to cut the treats into perfect squares.
Frequently Asked Questions
The quickest and easiest way to toast the mini marshmallows is to spread them on a baking sheet pan and toast them under the broiler in your oven. You could also use a kitchen torch to get that toasty flavor. I like to spread the marshmallows on a silicone baking mat, but you can toast them directly on the baking sheet pan.
Yes, absolutely. You can substitute chocolate chips for the chocolate bar with the same amounts indicated in the recipe card.
The easiest way to prevent the rice krispie treat mixture from sticking to your hands is to moisten your hands with water before pressing the mixture into the pan.
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S’mores Rice Krispie Treats
Ingredients
S'mores Rice Krispie Treats
- 20 oz (567 g) mini marshmallows (divided)
- ½ cup (114 g) unsalted butter
- 2 tsp (2 tsp) vanilla extract
- ½ tsp (0.5 tsp) salt
- 7 cups (196 g) Rice Krispies cereal
- 1 cup (90 g) graham crackers (roughly chopped)
- 2 cups (100 g) mini marshmallows
- 1 cup (175 g) milk chocolate bars (roughly chopped)
Additional Ingredients
- 1 cup (90 g) graham crackers (broken into pieces)
- 1 cup (175 g) milk chocolate bars (broken into pieces)
- 1 cup (50 g) mini marshmallows
Instructions
- Prepare a 9×13 baking pan with nonstick cooking spray and parchment paper. Extend the parchment paper up the sides of the pan to easily remove the rice krispie treats from the pan.
- Spread 10 ounces of the mini marshmallows on a baking sheet pan lined with a silicone baking mat. Broil the marshmallows in the oven for a minute or two until they are golden-brown. Set aside.
- In a large saucepan on the stovetop over medium-low heat, melt the unsalted butter. Add the mini marshmallows and toasted mini marshmallows and stir until the marshmallow mixture is melted and smooth. Remove the saucepan from the heat.
- Stir in the vanilla extract and salt. Then, fold in the Rice Krispies cereal, roughly chopped graham crackers, and additional 2 cups of mini marshmallows until the cereal is well coated in the melted marshmallow mixture.
- Pour half of the rice krispie treat mixture into the prepared baking pan. Moisten your hands with water, and gently press the mixture into the pan creating an even layer. Sprinkle the top with roughly chopped milk chocolate bars. Add the remaining half of the rice krispie treat mixture over the milk chocolate and then gently press the mixture into an even layer.
- Press additional graham cracker pieces, milk chocolate bars, and mini marshmallows into the top of the rice krispie treat bars. If desired, toast the mini marshmallows with a kitchen torch.
- Allow the rice krispie treats to set up in the pan for 1 hour before removing and cutting into squares.
Notes
- Room temperature: Store the rice krispie treats in an airtight container or resealable storage bag at room temperature for 2 to 3 days.
- Refrigerator/Freezer: I do not recommend storing rice krispie treats in the refrigerator or freezer as it can impact the texture.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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