There are certain meals, recipes, snacks…etc. that bring up certain memories and feels as soon as you dig in and for me, both s’mores and rice krispy treats fall into that category. My mom used to make rice krispy treats when we were young and I used to love eating them warm before they firmed up…
…. and s’mores are synonymous with chilly nights sitting around a fire that my dad would make out in the field behind our house. He built little benches out of tree stumps and used to have us pick out our own marshmallow sticks that he would clean up with his pocket knife and thread a few marshmallows onto for us to roast.
Good times.
Todays special treat is combining these two childhood favorites and you are going to absolutely love this pairing. Classic rice krispy treats made with chocolate rice krispies and crushed graham crackers are drizzled with melted milk chocolate and mini marshmallows. They are set enough to pick up, but stay soft and gooey for days. They are delicious and you don’t even need to start a bonfire…
Let’s get started…
Begin by gathering 6 tablespoons of salted butter, 10 ounces of marshmallows, 1 teaspoon of vanilla extract, a pinch of salt, 5 cups of chocolate rice krispy cereal and 2 cups of crushed up graham crackers, which should be about 5 crackers.
You will also need 1/2 cup of milk chocolate for drizzling and 1/4 cup of mini marshmallows. I am using teeny little dehydrated marshmallows meant to be added into hot chocolate. They are perfect for these rice krispy treats. I found them near the hot chocolate mix in my grocery store, but you can also find them here on Amazon.
Begin by placing a large non-stick skillet or dutch oven over medium heat. Add 6 tablespoons of salted butter into the skillet and let it fully melt before adding the 10 ounces of marshmallows.
Keep the heat at medium, because although it may seem that the marshmallows take a while to begin melting, once they do start liquifying things will go fast and they can burn over too much heat.
Keep stirring the marshmallows as they melt. Once they are fully melted down, stir in a teaspoon of vanilla extract and a pinch of salt and then transfer the skillet onto a heat proof surface, such as a cutting board.
Add 5 cups of rice krispy cereal and 2 cups of crushed graham crackers. I like to keep my graham crackers around bite sized pieces, but you can crush them finer if you prefer. They will soften a bit as they sit in the warm marshmallow.
Use a silicone spatula or wooden spoon to mix the melted marshmallow with the crushed graham crackers and rice krispies until they are all evenly distributed.
I like my rice krispy treats to be fairly thick, so I use this 8.5″x11″ deep baking dish (a 9″x9″ will give the same result), but if you prefer thinner rice krispy treats, you can use a 9″x13″ dish.
Line the baking dish with parchment paper or foil and spray with non-stick spray. I like to leave a little parchment paper overhanging to use a handles for pulling the rice krispy treats out of the dish once they are ready to be sliced.
Let the rice krispies sit at room temperature for about an hour. This will give the marshmallow time to firm up enough to slice the treats into squares.
Right before you are ready to slice, melt 1/2 cup of chocolate and have 1/4 cup of mini marshmallows near by.
Transfer the rice krispy treats out onto a cutting board and use a serrated knife to slice them into squares. Drizzle with the melted chocolate and sprinkle the mini marshmallows over the chocolate while it is still warm (this will help them stick).
First, let’s just take a sec to talk about how inviting these rice krispy treats look. Although I am a fan of all rice krispy treats, there is definitely something special about the chocolate rice krispies. They have great cocoa flavor and with the chocolate drizzle and those tiny little marshmallows over top…. you just have to try one.
The addition of the graham crackers is what really brings the s’mores vibe to these rice krispy treats. Although they do soften in the warm marshmallows, they retain their classic flavor that adds something very special to these rice krispies.
When you bring all of these ingredients together, you get a beautifully crunchy, chocolatey, gooey dessert that is easy to make and even easier to make disappear. Kids will love them, you will love them and anyone lucky enough to receive them will appreciate the s’mores spin on the classic rice krispy treats.
S'mores Rice Krispy Treats
Ingredients
- 6 tablespoons of salted butter
- 10 ounces of marshmallows
- 1 teaspoon of vanilla extract
- a pinch of salt
- 5 cups of chocolate rice krispy cereal
- 2 cups of graham crackers, crushed (5 crackers)
- 1/2 cup of milk chocolate, melted
- 1/4 cup of mini dehydrated marshmallows
Instructions
- Place 6 tablespoons of butter in a large non-stick skillet or dutch oven over medium heat
- When the butter has melted, add 10 ounces of marshmallows and continue stirring until they have completely melted down
- Stir in a teaspoon of vanilla extract and a pinch of salt
- Transfer the skillet onto a heat proof surface and add 5 cups of rice krispies and 2 cups of crushed graham crackers
- Mix until all of the ingredients are evenly distributed
- Transfer the mixture into a parchment or foil lined baking dish (a 9”x9” or 8.5”x11”) sprayed with non stick spray
- Let the mixture sit at room temperature for about an hour to set up a bit
- Melt 1/2 cup of milk chocolate and drizzle over the top surface and then sprinkle 1/4 cup of mini marshmallows over the warm chocolate
- Slice into squares and enjoy!
- Store leftovers in an airtight container at room temperature for up to 3 days
