S’mores Krispie Treats Recipe

I condensed all the campfire favorites into S’mores Rice Krispie Treats that stack Golden Grahams, marshmallows and chocolate into a no-bake bar with a clever twist you won’t expect.

I made S’mores Rice Krispie Treats when I wanted campfire vibes without leaving the house. They lean on Golden Grahams cereal for a loud crunch and mini marshmallows for that gooey pull everyone obsesses over.

Folks tag them as S’mores Crispy Treats and they vanish at parties, like seriously, gone in minutes. It looks simple but somehow every square has a little surprise that makes you stop mid bite and smile.

I won’t tell you all my secrets, but be prepared to get a little messy and very popular with anyone you share them with.

Ingredients

• Golden Grahams: crunchy cereal, mostly carbs and sugar, adds honeyed sweetness and chewy texture.
• Unsalted butter: rich fat, gives gooey binding and flavor, low protein, high calories.
• Mini marshmallows: pure sugar, melts sticky sweet no fiber or real nutrients.
• Semisweet chocolate: bittersweet cocoa, adds depth some antioxidants, mostly sugar and fat though.
• Graham crackers: toasted crunch, small fiber from whole grains it gives classic s’more flavor.
• Vanilla extract: little calories, big aroma it enhances sweetness without extra sugar.
• Pinch of salt: boosts flavors, balances sweetness trivial nutrition but important taste contrast.

Ingredient Quantities

• 6 cups Golden Grahams cereal
• 4 tablespoons (1/2 stick) unsalted butter
• 10 ounces mini marshmallows (about 40) plus 1 cup extra for topping
• 1 1/2 cups semisweet chocolate chips or chopped semisweet chocolate
• 1 cup crushed graham crackers (about 8 full crackers)
• 1 teaspoon pure vanilla extract
• pinch of fine salt
• extra butter or nonstick spray for the pan

How to Make this

1. Grease an 8×8 or 9×9 inch pan with extra butter or nonstick spray and line with parchment if you want easy removal later.

2. In a large saucepan over low heat melt 4 tablespoons unsalted butter, then add the 10 ounces mini marshmallows and stir until mostly melted and glossy.

3. Remove pan from heat, stir in 1 teaspoon vanilla extract and a pinch of fine salt, then add the 1 cup crushed graham crackers and mix until combined.

4. Pour in the 6 cups Golden Grahams cereal and stir gently but thoroughly so every bit gets coated in the marshmallow mixture.

5. Stir in 1 cup of the 1 1/2 cups semisweet chocolate chips so some melt into the warm mix (if they don’t melt fully, microwave 10 to 15 seconds and stir).

6. Transfer the mixture to the prepared pan and press down evenly using a buttered spatula or a piece of parchment paper; don’t press so hard you crush all the cereal or the bars get dense.

7. Sprinkle the remaining 1/2 cup chocolate chips and the 1 cup extra mini marshmallows over the top, pressing them lightly into the surface so they stick.

8. Toast the top marshmallows with a kitchen torch until golden, or place the pan under a hot broiler for 20 to 45 seconds watching it closely so it doesn’t burn (or microwave 15 to 20 seconds just to soften if you don’t want toasted).

9. Let cool at room temperature 20 to 30 minutes, then chill 10 to 15 minutes to set. Cut into bars with a sharp knife (wipe the knife between cuts) and store in an airtight container up to 3 days.

Equipment Needed

1. 8×8 or 9×9 inch baking pan, greased and lined with parchment
2. Parchment paper, big enough to hang over the sides for easy removal
3. Large heavy saucepan for melting the butter and marshmallows
4. Heatproof rubber spatula or wooden spoon for stirring
5. Measuring cups and measuring spoons
6. Buttered spatula or a piece of parchment to press the mixture evenly into the pan
7. Kitchen torch or an oven with a broiler to toast the top marshmallows
8. Sharp knife and cutting board (wipe the knife between cuts)

FAQ

S’mores Krispie Treats Recipe Substitutions and Variations

• Golden Grahams: swap cup for cup with Rice Krispies for a lighter crunch, or use Cinnamon Toast Crunch if you want more cinnamon notes, or crumble plain graham crackers and mix with a cup of any neutral cereal to boost real graham flavor.
• Unsalted butter: use salted butter in the same amount then skip the pinch of salt, or use coconut oil 1 to 1 (gives a slight coconut note), or use vegan buttery spread 1 to 1 if you need dairy free.
• Mini marshmallows: use regular large marshmallows instead (toss in 10 to 12 and tear or chop so they melt evenly), or swap in about 1 cup marshmallow creme but stir gently while heating, or use vegan marshmallows one for one if avoiding gelatin.
• Semisweet chocolate chips: swap for milk chocolate if you want sweeter bars, or use chopped dark chocolate for deeper cocoa flavor, or chop a chocolate bar you like and use equal weight instead of chips.

Pro Tips

– Dont overcook the marshmallows. Melt them on very low heat till mostly smooth then pull the pan off the burner, the leftover heat will finish them so you wont get grainy, sandy marshmallow. If it still looks odd add a tablespoon of butter or a teaspoon of light corn syrup and stir, it helps make them glossy and stretchier.

– Press gently, not like youre packing a cake. Use a buttered spatula or piece of parchment to press even, but light — push too hard and the bars go dense and gummy. Leave the top a little loose so the toasted marshmallows sit nicely.

– For better chocolate texture, stir half the chips into the warm mix to melt a little, then microwave the rest 10 to 15 seconds and drizzle or press on top. If you want glossy swirls melt the chips first in short bursts and stir, dont overheat or theyll seize.

– Wait to cut till theyre really set and use a sharp knife warmed under hot water and wiped dry between cuts for clean edges. Store layered with parchment in an airtight container, they stay best at room temp for a day or two, refrigerate if your kitchen is hot but theyll be firmer.