Craving s’mores in the middle of winter? Whip up these Rice Krispies treats. They’re packed with everything you love about the classic summer camp treat—melty chocolate, crunchy graham crackers, and gooey marshmallows—without the need for a fire.
To deliver graham cracker flavor in every bite, you’ll replace a portion of the Rice Krispies cereal with coarsely crushed graham crackers. The chocolate comes in the form of milk chocolate chips, and instead of melting all the marshmallows, you’ll stir some in separately so there are pieces in every bite.
If you want to go the extra mile, press extra chocolate chips, graham cracker crumbs, and mini mallows on top for decoration.
S’mores Rice Krispies Treats
Makes 16 (2-inch) treats
- 6 tablespoons unsalted butter
- 1 (10-ounce) bag mini marshmallows (about 4 cups)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 4 cups rice crisp cereal, such as Rice Krispies
- 2 cups coarsely crushed graham crackers
- 1/2 cup milk chocolate chips
Line an 8-by-8-inch baking pan with a parchment paper sling, leaving several inches of overhang on 2 sides.
Melt unsalted butter in a large saucepan over medium-low heat. Reserve 1 cup from 1 (10-ounce) package mini marshmallows. Stir the remaining marshmallows (about 3 cups), vanilla extract, and kosher salt into the butter until melted. Turn off the heat.
Add the reserved 1 cup mini marshmallows, rice crisp cereal (such as Rice Krispies), coarsely crushed graham crackers and milk chocolate chips, and gently fold until completely coated. Transfer mixture to prepared pan and press into an even layer. Cool 1 hour before cutting into 16 squares.
Recipe Note: Leftovers can be stored in an airtight container at room temperature up to five days.
Patty Catalano is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to email@example.com. Copyright 2021 Apartment Therapy. Distributed by Tribune Content Agency, LLC.