Chewy, gooey s'mores rice krispie treats! Studded with chopped graham crackers and chocolate chunks, they're a treat the whole family will love. I know I'll be whipping up batches of these all summer.
I don't know what it is about rice krispie treats, but they just feel like summer, y'know? Lounging by the pool with a good book, a refreshing drink, and a rice krispie treat... there's truly nothing better.
And when you combine rice krispie treats with s'mores, well, then you've truly got a masterpiece.
I am SO excited to make these all summer, and I know you will be too!
What You'll Need
This recipe comes together in no time, but let's quickly chat about some of the key ingredients and tools you'll need.
Ingredients
- Unsalted butter - I always recommend baking with unsalted butter, not salted. That way, you have more control over the total amount of salt in the recipe.
- Mini marshmallows - Mini is key here! If you use the big ol' marshmallows, it'll take a lot longer for them to melt, and they might burn on the bottom of the pan.
- Rice Krispies - I always use Rice Krispies when making this recipe, but any kind of crispy rice cereal will work.
- Graham crackers - We'll crumble up a few graham crackers to sprinkle on top of the rice krispie treats.
- Milk chocolate - To mimic that classic s'mores flavor, I used Hershey's chocolate for this recipe, but feel free to use whatever chocolate you like. Semisweet or dark chocolate would also work here.
Equipment
- Large pot - This recipe calls for a lot of marshmallows and cereal, so it's important to use a large pot. I like to use my Le Creuset dutch oven because it's so easy to clean.
- Heatproof spatula - To keep the marshmallows from sticking to the bottom of the pot, you'll want to stir them constantly with a heatproof spatula. I personally like to use silicone spatulas since they're so flexible and durable.
- 9 x 13-inch pan - Using a 9 x 13-inch pan, this recipe yields 12 large squares, but feel free to cut them into whatever size you'd like.
How to Make This Recipe
Alright, got your ingredients and tools ready? Here's how to make these bad boys!
Melt the butter and marshmallows. Start by melting the butter in a large pot, then stir in the marshmallows until fully melted. Remove the pot from the heat, then whisk in the vanilla extract and salt. (Image 1 and Image 2)
Finish the treats off. Pour the Rice Krispies in and stir until well combined, then mix in the chopped graham crackers. (Image 3 and Image 4)
Pour the mixture into a 9 x 13-in pan. Press the mixture into the pan, then sprinkle the chopped chocolate (and extra chopped graham crackers if desired) on top. (Image 5)
Cool and serve. Let the treats cool for at least an hour before cutting and serving. Enjoy! (Image 6)
Tips to Make This Recipe
Want to know the secret to making perfect rice krispie treats? Here are some of my best tips that I've learned over the years:
- After pouring in the Rice Krispies, be sure to mix everything as quickly as possible. This step is crucial! Once you pour in the Rice Krispies, if you don't mix quickly enough, the melted marshmallows will start to solidify and won't distribute evenly throughout the mixture. Be sure to stir as quickly as possible and scrape the bottom of the pot well.
- Press the mixture into the pan using a butter wrapper. If you've made rice krispie treats before, you know just how sticky they are. Luckily, your butter wrapper is here to save the day! Use it to press the mixture into the pan to avoid getting your hands sticky.
- Let them cool for at least an hour before cutting into squares. If you try and cut these treats when they're still warm, you'll have a huge mess on your hands. It's best to let them cool for at least an hour before slicing.
Common Questions About This Recipe
You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.
I recommend letting rice krispie treats cool in the pan for at least an hour before cutting them into squares.
Before pouring the mixture into the pan, be sure to generously spray it with nonstick cooking spray or grease it with butter. Then, when you're ready to remove the rice krispie treats from the pan, you can gently run a knife around the edge of the pan, and they should pop right out.
Nope, you don't need to! You can let them cool and store them at room temperature. If you're in a rush, you can pop them in the fridge briefly to let them cool down, but it's not necessary.
How to Store & Freeze
To store: Cover and store leftover treats at room temperature for up to 3 days. When storing, place in layers between sheets of parchment or wax paper.
To freeze: While you can freeze these rice krispie treats, I don't recommend doing so because it can affect the texture. It's best to store these treats at room temperature and enjoy them within 3 days.
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Print
S'mores Rice Krispie Treats
- Total Time: 1 hour 15 minutes
- Yield: 12 large squares 1x
Description
Chewy, gooey s'mores rice krispie treats! Studded with chopped graham crackers and chocolate chunks, they're a treat the whole family will love. I know I'll be whipping up batches of these all summer.
Ingredients
- ½ cup (113g) unsalted butter
- 2 bags (20 oz) mini marshmallows
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 9 cups (240g) Rice Krispies or crispy rice cereal
- 8 graham crackers, roughly chopped (plus more for topping, if desired)
- 4.5 oz milk chocolate, roughly chopped
Instructions
- Generously spray a 9 x 13-inch baking pan with nonstick cooking spray or grease with butter, then set aside.
- In a large pot, melt the unsalted butter over medium heat. (Set the butter wrapper aside — we'll use it later!)
- Once melted, add in the mini marshmallows and cook, stirring constantly with a heatproof spatula, until the marshmallows have completely melted.
- Remove the pot from the heat and whisk in the vanilla extract and salt.
- Working quickly with the pot still off the heat, add in the Rice Krispies and stir well to combine, making sure to scrape the bottom of the pot well. Then, add in the chopped graham crackers and stir until combined.
- Pour the mixture into the prepared pan, then use the butter wrapper to lightly press it down until you have an even layer. Sprinkle the chopped chocolate on top, then press down to adhere the chocolate to the top of the treats. You can also sprinkle on additional chopped graham crackers if desired.
- Let the treats cool for at least an hour before cutting and serving. Enjoy!
- Cover and store leftover treats at room temperature for up to 3 days. When storing, place in layers between sheets of parchment or wax paper.
Notes
- Milk chocolate: To mimic that classic s'mores flavor, I used Hershey's milk chocolate for this recipe, but feel free to use whatever chocolate you like. Semisweet or dark chocolate would also work here.
- Yield: Using a 9 x 13-inch pan, this recipe yields 12 large rice krispie treats, but you can cut them whatever size you'd like.
- Inspiration: Recipe adapted from Sally's Baking Addiction.
- Prep Time: 5 minutes
- Cool Time: 60 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Sauté
- Cuisine: American
My daughter made these over the weekend and sent me the recipe. They're so delicious and I can't wait to make a batch myself.
I'm so happy to hear you and your daughter enjoyed the recipe, Debra!