A plate stacked high with S’more Rice Krispies Treats
S’mores Rice Krispies Treats

S’mores Rice Krispies Treats

Recipe by Lydia Fournier
Not Yet Reviewed
Bake it Easy

These s’more-inspired Rice Krispies treats pack all the nostalgia of the classic campfire dessert into a single, irresistible bite — no fire needed. The crisp graham cracker base is covered in a layer of melted chocolate, then topped with marshmallow-coated cereal. (We use Rice Krispies and Golden Grahams to strike the perfect balance of sweetness and crunch while also adding more graham flavor.) Every bite of these S’mores Rice Krispies Treats delivers the familiar trio of toasty graham, rich chocolate, and gooey marshmallow, just like a freshly made s’more — only easier, mess-free, and ready to share.

Prep
20 mins
Total
1 hr 50 mins
Yield
16 medium (2" square) treats
A stack of S’more Rice Krispies Treats - select to zoom
A stack of S’more Rice Krispies Treats - select to zoom
A hand holding a S’more Rice Krispies Treat - select to zoom
S’more Rice Krispies Treats ingredients - select to zoom
Close-up of S’more Rice Krispies Treats - select to zoom

Instructions

Prevent your screen from going dark as you follow along.

  1. Line the bottom and sides of an 8" square pan with a parchment sling that covers the bottom and all sides of the pan. Lightly grease the parchment.  

  2. Place the graham crackers in a single layer in the bottom of the pan so that it’s completely covered, breaking the crackers as needed. You’ll use five to six graham crackers. 

  3. In a glass measuring cup or small microwave-safe bowl, place the chocolate chips. Heat in the microwave in 30-second increments, stirring between each, until the chips are fully melted. Pour the melted chocolate over the graham crackers, then use a small offset spatula or the back of a spoon to spread it evenly. Set the pan aside.  

  4. In a large bowl, combine the crispy rice cereal, Golden Grahams, and 2 cups (86g) of the mini marshmallows. Place the remaining 9 cups (387g) mini marshmallows into a separate large bowl or container. 

  5. In a large saucepan over medium heat, melt the butter until it begins to brown. Look for the butter to foam and sputter then start to show some brown bits at the bottom, about 3 minutes after it has melted. 

  6. Turn the heat to low. Add the milk powder and use a flexible spatula to incorporate, stirring constantly and making sure to clean the bottom and sides of the pan so the milk powder doesn’t burn. Cook until copper in color, about 1 to 2 minutes. 

  7. Once the butter and milk powder are browned, turn off the heat and stir in the salt, vanilla, and the 9 cups (387g) mini marshmallows. Stir to combine. Turn the heat back on low, stirring constantly, to fully melt the marshmallows, about 1 minute. 

  8. Once the marshmallows are fully melted, turn off the heat and remove the saucepan from the burner.  

  9. Add the cereal mixture to the pan and stir until fully combined. 

  10. Working quickly, transfer the mixture to the prepared pan. (It’s OK if the chocolate layer isn’t fully set.) Use the spatula to press and compact the mixture evenly into the pan; it will be very full.

  11. Transfer the pan to the refrigerator (no need to cover) and let the Rice Krispies treats chill until the chocolate has set, about 1 1/2 hours. Use the parchment sling to remove the Rice Krispies treats from the pan before slicing and serving. 

  12. Store leftover S’mores Rice Krispies Treats in an airtight container at room temperature for up to 1 week.

Tips from our Bakers

  • Dried whole milk keeps the Rice Krispies treats soft and lends a rich, deep flavor. In a pinch, substitute non-fat milk powder (the treats will not be as flavorful or soft) or leave the milk powder out entirely.

  • Why mini marshmallows? They melt quickly and evenly, and they also fold into the cereal mixture easily. If standard-sized marshmallows are the only option available, substitute an equal amount by weight (about one and a half 10-ounce bags). Use greased scissors to cut the reserved 1 cup (about 43g) of marshmallows into quarters (or smaller pieces) before folding into the cereal mixture. Using larger marshmallows will extend the total amount of time to make the recipe by several minutes since they take a bit longer to fully melt.

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