S’mores Rice Krispies Treats (Print version)
Gooey S’mores Rice Krispies Treats with graham crunch, milk chocolate, and a toasted marshmallow top.
# Ingredients:
For the cereal bars
01 -
8 tablespoons (113 g) unsalted butter, plus more for the pan
02 -
16 oz (455 g) mini marshmallows, divided
03 -
1 teaspoon vanilla extract
04 -
1/2 teaspoon fine salt
05 -
5 cups (140 g) crispy rice cereal
06 -
2 cups (80 g) Golden Grahams cereal
07 -
1 cup (90 g) roughly crushed graham crackers
08 -
1 1/2 cups (255 g) chopped milk chocolate bars or milk chocolate chunks, divided
For finishing
09 -
1 cup (45 g) mini marshmallows, for topping
10 -
2 tablespoons crushed graham crackers, for topping
# Instructions:
01 -
Line a 9 x 13-inch pan with parchment paper, leaving overhang on two sides. Lightly butter the parchment.
02 -
Melt the butter in a large pot over low heat. Add about three-quarters of the mini marshmallows and the salt, then stir until smooth. Remove from the heat and stir in the vanilla.
03 -
Fold in the crispy rice cereal, Golden Grahams, and crushed graham crackers until evenly coated.
04 -
Let the mixture cool for 1 minute. Fold in 1 cup of the chopped chocolate and the remaining reserved mini marshmallows just until scattered through the cereal.
05 -
Transfer the mixture to the prepared pan. Press lightly into an even layer with buttered fingertips or a greased spatula.
06 -
Sprinkle with the remaining chocolate, topping marshmallows, and crushed graham crackers. Toast the marshmallows with a kitchen torch, or broil for 20-45 seconds in a broiler-safe metal pan while watching closely.
07 -
Cool for at least 45 minutes, then lift from the pan and cut into 16 squares.
# Good to know:
01 -
Use fresh marshmallows for the softest texture.
02 -
Best stored airtight at room temperature.
03 -
A kitchen torch gives better control than the broiler for the toasted top.