S’mores Rice Krispie Treats

As a kid, I loved rice krispie treats. Homemade, store-bought, from restaurants, you name it. But as an adult… nah, who am I kidding, I still love them!

There’s just something absolutely irresistible combination of buttery marshmallow-y gooeyness, and crispy cereal in a portable no-bake dessert!

Another of my favorite desserts is s’mores. The crunchy graham crackers, the gloriously melted chocolate and gooey toasted marshmallows.. it’s one of the best campfire treats!

This recipe combines the two, so what you end up with is buttery rice krispie treats that are filled with crisp golden graham cereal, gooey melted chocolate, and of course extra toasted marshmallows on top.

What do I need to make this recipe?

• Butter – I like to use salted butter, but you can use unsalted if you prefer.
• Jumbo marshmallows – the jumbo ones are what’s melted into the butter, to create the “glue” that sticks all the cereal together.
• Vanilla extract – this enhances the other flavors, and I recommend using real vanilla, not imitation, as it doesn’t have the same flavor.
• Rice Krispie cereal – the classic cereal used in rice krispie treats.
• Golden Grahams cereal – this cereal mimics the graham cracker flavor that’s classic in s’mores.
• Mini marshmallows – these smaller ones are layered into the treats.
• Chocolate bars – Hershey bars are the classic chocolate used, and I like that you can break up the big bars into small chunks.

How to make s’mores rice krispie treats?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Melt butter. I recommend a large pot for this, so you can stir everything in the pot and not have to dirty another bowl.
2. Add marshmallows and melt. Make sure to do this over LOW heat, otherwise you might end up with hard krispie treats.
3. Stir in cereal and marshmallows. This may take a little elbow grease, since everything is sticky, but it’s worth it in the end.
4. Press into pan and bake. Do this lightly, so they’re not super compacted. Baking doesn’t take long, just enough to soften the chocolate and toast the marshmallows.

Variations of this recipe

• Butter – if you’d prefer to use unsalted butter, you certainly can. I would add a sprinkle of salt to the marshmallow mixture though.
• Graham crackers – I haven’t tested this recipe using crushed graham crackers (instead of the golden grahams), but I think it would work well.
• Shapes – feel free to cut these treats into any shapes you’d like! This is fun to do for seasonal holidays.
• Drizzled – for some extra fun and decadence, try drizzling the treats with melted chocolate.
• Extra toasty – if the oven didn’t get your marshmallows as toasted as you’d like, feel free to use use a kitchen torch (like you would use to make creme brulee). They’re pretty inexpensive and have a lot of uses!

Making rice krispie treats ahead of time

Even though these treats don’t take long to make, and require very minimal baking, you can make them entirely ahead of time.

I don’t advise doing so more than 2-3 days ahead, or they can start to dry out.

Freezing

Did you know you can freeze rice krispie treats?

Let the treats cool completely, then wrap each square individually in wax paper, plastic wrap, foil, etc, and store in a freezer-safe container for up to 2-3 months.

Thaw (either at room temperature or in the refrigerator), and microwave for a few seconds to warm them up and get the marshmallows and chocolate nice and gooey.

Storage

Rice krispie treats should be stored in an airtight container at room temperature for 3-4 days.

To make them taste even fresher, wrap each individual square treat in plastic wrap and store in an airtight container at room temperature.

If you’d like them a bit gooey, heat up your treat in the microwave for a few seconds until warm!