If you like s’mores, you’ll flip for these s’mores rice krispie treats. Toasting half of the marshmallows in the oven first gives these treats that signature campfire-toasted marshmallow flavor you love about s’mores, and stirring in graham cracker and chocolate bar pieces (which get all melty in the gooey marshmallow) gives the ultimate s’mores experience… in rice krispie treat form!
I originally published this recipe in 2012, and have since updated the recipe and photos.
Ever since I had a s’mores fix a few weeks ago, I haven’t been able to get the ooey, gooey, marshmallow-y mess out of my mind. With a quick look through my pantry, I noticed I had a box of Rice Krispies cereal and a sleeve of graham crackers. Ding ding ding! S’mores Rice Krispie Treats, a summertime-inspired variation of my favorite rice krispie treats.
Chunks of graham crackers, Hershey’s bars, and tons of toasted marshmallow goo. I can see myself making these again and again… they are really that good. And EASY!
Here’s Why You’ll Love These S’mores Rice Krispie Treats
- Makes a big batch to feed a crowd
- Great make-ahead dessert option
- Travels well, hand-held food, & great for parties
- Kids especially love these sweet treats
- Minimal baking required—just toasting the marshmallows under the broiler
Grab These Ingredients:
- Butter: Like all good desserts, the base of great rice krispie treats is butter.
- Marshmallows: These krispie treats are extra marshmallow-y without falling apart. You need two 10-ounce bags (about 11 heaping cups) of miniature marshmallows.
- Vanilla Extract: This is an easy addition that turns a good rice krispie treat into a great rice krispie treat. You only need 1/2 teaspoon, but what a difference it makes! Homemade vanilla extract is excellent here.
- Salt: Salt is another little flavor enhancer I add to my rice krispie treats. Like vanilla extract, salt is a super convenient ingredient you already have in your kitchen, and you don’t need much of it. Just a pinch adds a depth of flavor otherwise absent from crispy rice treats.
- Rice Krispies Cereal: What’s a crispy treat without rice krispies cereal? The best!
- Graham Crackers: You need about 6 full-sheet graham crackers, broken into pieces.
- Hershey’s Bars: The Hershey’s milk chocolate bars are the s’mores standard here in the U.S., but you can of course use any milk chocolate or semi-sweet chocolate bars you can find where you live.
You’ll toast one 10-ounce bag of marshmallows on an aluminum foil-lined and greased baking sheet, then melt the other bag of marshmallows on the stove with the butter.
*Don’t use parchment paper, as it can burn under the broiler.
Perfectly toasty, just how we love them for s’mores:
On the stove, melt the butter, and then stir in the other bag of marshmallows until combined. Remove from heat, and then stir in the vanilla, salt, crispy rice cereal, and graham cracker pieces. Finally, stir in the toasted marshmallows and Hershey’s bars.
Press it into a 9×13-inch pan lined with parchment paper. Let the bars set, and then you can drizzle the whole batch with melted Hershey’s bars. The topping is optional, of course. They’re plenty chocolatey even without it!
If you can’t get enough of these sweet treats, be sure to also try my cake batter rice krispie treats. For a festive fall variation, go with my pumpkin pie rice krispie treats!
More S’mores-Inspired Treats
S’mores Rice Krispie Treats
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 45 minutes
Yield: 24 squares
Category: Dessert
Method: Cooking
Cuisine: American
Description
If you like s’mores and rice krispie treats, you’ll flip for these easy crispy rice squares. Filled with Hershey’s chocolate bars, toasted marshmallows, and graham cracker pieces, every gooey bite tastes like a campfire s’more.
Instructions
- Preheat oven’s broiler on high, about 5 minutes.
- Toast half the marshmallows: Line a baking sheet with aluminum foil. Spray the foil with nonstick cooking spray. Spread half of the mini marshmallows (one 10-ounce bag) in a single layer on the prepared baking sheet. Broil until the marshmallows are toasted and golden-brown on top, which only takes a couple of minutes. Keep a close eye on them so they don’t burn. Remove from oven and set aside.
- Line a 9×13-inch baking pan with parchment paper. Lightly grease the parchment. I always use a very light mist of nonstick spray. Set aside.
- Melt the butter in a very large pot over medium heat. Once melted, add the remaining 10 ounces of (non-toasted) marshmallows. Stir the mixture with a rubber spatula until the marshmallows are completely melted.
- Remove from heat, then immediately stir in the vanilla extract and salt. Fold in the crispy rice cereal and graham cracker pieces until mostly combined. Allow to slightly cool for a minute or two, and then fold in the chocolate and toasted marshmallows.
- Transfer mixture to prepared pan. Using a rubber spatula (greasing it lightly helps), gently spread mixture to fit the pan. Lightly grease the back of a flat spatula and very gently press the mixture down into the pan. Do not pack it down with force, just lightly press down until it is secure in the pan.
- Allow treats to set for at least 1 hour at room temperature, and up to 1 day. Cover tightly if leaving out for more than a few hours.
- Optional topping: Drizzle melted chocolate over the top of the cooled treats, if using, and place in the refrigerator for about 15–20 minutes to set the chocolate. (Not too much longer, or the treats will be too hard to cut.)
- Lift the rice krispie treats as a whole out of the pan using the edges of the parchment paper. Cut into squares.
- Cover and store leftover treats at room temperature for up to 3 days. To store, place in an airtight container, with sheets of parchment or wax paper between layers.
Notes
- Freezing Instructions: Rice krispie treats aren’t the best dessert to freeze because the texture isn’t always completely the same after thawing. That being said, you can still freeze these squares. Freeze in layers between sheets of parchment or wax paper in a freezer-friendly container for up to 2 months. Thaw at room temperature before serving.
- Special Tools (affiliate links): Baking Sheet | 9×13-inch Baking Pan | Parchment Paper | Large Pot (such as a Dutch Oven) | Silicone Spatula | Flat Spatula
- For the pinch of salt, I add a little less than 1/8 teaspoon.
- Chocolate: Instead of Hershey’s bars in the treats, you can use chocolate chips. For the topping, you can use any milk or semi-sweet/dark chocolate.
- Recipe updated in 2024: This recipe used to call for 6 cups of crispy rice cereal, 1/4 cup butter, one 10-ounce bag of marshmallows, 1 cup of chocolate chips, and the vanilla, salt, and graham crackers as listed above. I have since increased the volume to fit a 9×13-inch baking pan, and an additional bag of marshmallows for toasting to add wonderful toasted marshmallow flavor!
