S’mores Krispie Bars Recipe

I swapped Rice Krispies for Golden Grahams and folded in gooey marshmallows, mini marshmallows, and Hershey’s milk chocolate pieces to make S’mores Rice Crispy Treats that turned out delightfully unexpected.

I never thought a cereal mashup could be this dangerous, but I kept sneaking bites. I made S’mores Krispie Bars that pack Golden Grahams cereal and gooey Hershey’s milk chocolate pieces into every square, and the result is weirdly perfect.

It hits like a grown up twist on S’mores Crispy Treats yet still has that nostalgic pull from an old Krispie Treats Recipe, so you’re curious what else is hiding in there. I’m not gonna pretend it’s flawless, theres a chewy middle and a little snap that makes you reach for another piece before you even realize it.

Try one, you’ll get it.

Ingredients

• Unsalted butter, adds creamy fat and helps bars set, gives richer mouthfeel
• Regular marshmallows melt into gooey sweetness, mostly sugar, little nutrition, fun texture
• Mini marshmallows add pockets of chew, melt fast and create toasty bits
• Golden Grahams bring crunch and oat like carbs, sweetened, some fiber, nostalgic taste
• Hersheys milk chocolate pieces give creamy cocoa, sugar and small protein, melts into pockets
• Vanilla extract adds warm aroma, deepens sweetness, tiny amount, no real nutrition
• Pinch of fine salt balances sweetness, enhances chocolate and cereal flavors, tiny sodium boost

Ingredient Quantities

• 4 tablespoons (1/4 cup) unsalted butter, plus a little extra for greasing the pan
• 10 ounces regular marshmallows (about 40)
• 1 1/2 cups mini marshmallows
• 6 cups Golden Grahams cereal, lightly packed
• 1 1/2 cups Hershey’s milk chocolate pieces, chopped or chips
• 1 teaspoon pure vanilla extract (optional)
• Pinch of fine salt

How to Make this

1. Grease a 9×13 inch pan with a little of the butter or line it with parchment and lightly butter the paper so bars release easy later.

2. In a large heavy pot melt 4 tablespoons (1/4 cup) unsalted butter over low heat, then add the 10 ounces regular marshmallows (about 40) and stir constantly until completely melted and smooth, don’t let it brown.

3. Remove pan from heat, stir in 1 teaspoon vanilla extract if using and a pinch of fine salt.

4. Quickly add 6 cups lightly packed Golden Grahams and 1 1/2 cups mini marshmallows to the melted marshmallow mixture and fold gently until the cereal is evenly coated, try not to crush the cereal.

5. Fold in about half of the 1 1/2 cups Hershey’s milk chocolate pieces (chopped or chips) so some chocolate is mixed in and some stays for the top.

6. Transfer the mixture to the prepared pan and press it down evenly using a buttered spatula or buttered fingers (press firm but don’t smash the cereal flat).

7. Sprinkle the remaining chocolate pieces and a few extra mini marshmallows on top, press them lightly so they stick. If you want the top chocolate a bit melty, microwave the pan for 10 to 20 seconds or put it in a warm oven for 1 to 2 minutes, watch it so it doesn’t overmelt.

8. Let the bars cool and set at room temperature about 45 minutes to an hour or chill 20 to 30 minutes in the fridge for faster slicing.

9. Use a sharp knife (wipe or grease the blade between cuts so it doesn’t drag) to cut into bars. Store in an airtight container at room temp or in the fridge for firmer bars.

10. Tip: work fast when marshmallows are hot, grease EVERYTHING you touch, and if marshmallows start to seize add a tiny splash of butter or microwave 10 seconds to loosen.

Equipment Needed

1. 9×13 inch baking pan, greased or lined with parchment (butter the paper so bars release easy)
2. Large heavy-bottomed pot for melting the marshmallows
3. Silicone spatula for stirring and folding (stops sticking better than wood)
4. Offset spatula or a buttered spatula (or clean buttered fingers) to press the mixture evenly
5. Measuring cups and spoons (you’ll need a 1 cup and 1/4 cup at least)
6. Large mixing bowl (optional if you want to fold outside the pot)
7. Sharp knife plus a damp cloth or little dish of butter to wipe/grease the blade between cuts
8. Microwave-safe bowl or oven mitts and a small pan/sheet if you want to briefly melt the top chocolate

FAQ

S’mores Krispie Bars Recipe Substitutions and Variations

• Unsalted butter: swap the 4 tablespoons for 4 tablespoons solid coconut oil or a like amount of vegan buttery spread, same volume, just a faint coconut note you might notice.
• 10 ounces regular marshmallows: use about 6 cups mini marshmallows instead, or 10 ounces marshmallow creme if that’s what you’ve got; melting time may change a bit.
• 6 cups Golden Grahams cereal: substitute 6 cups Rice Krispies for a lighter crunch, or 6 cups crushed graham crackers if you want a stronger graham flavor (you’ll need the marshmallow binder a little more with crushed crumbs).
• 1 1/2 cups Hershey’s milk chocolate pieces: swap for 1 1/2 cups semisweet or milk chocolate chips, or roughly the same volume of chopped chocolate bars; use darker chocolate if you want less sweetness.

Pro Tips

1) Use a parchment sling so you can lift the whole slab outta the pan when it sets, way easier than trying to pry bars out. Grease the paper lightly so it slides, and press the mix with a buttered piece of wax paper or the bottom of a measuring cup so it gets even without crushing the cereal.

2) Keep the marshmallow heat low and move fast. If the marshmallows start to stiffen or seize, add a teeny splash of butter or microwave 10 seconds, stir, then work quick. Overworking while they cool or stirring too hard will crush the Golden Grahams and make the bars dense.

3) For a glossy melty chocolate top, sprinkle the pieces on and give the pan 10 to 20 seconds in the microwave or pop it in a warm oven for 1 to 2 minutes, watch it the whole time. You can also chop bigger pieces and press some in as you go so you get pockets of gooey chocolate.

4) When pressing with your hands, use food-safe gloves or coat your fingers in a little melted butter so nothing sticks. Press firm but not flat you want some air and crunch left, if you smash it all it gets like a brick.

5) Cut clean bars by using a very sharp knife warmed under hot water and wiped between cuts, or grease the blade lightly. Store at room temp for chewier bars, chill for firmer ones, and separate layers with parchment so they dont stick together.