I had to share my S’mores Rice Krispie Treats, an easy no-bake summer dessert packed with Golden Grahams, plenty of marshmallows and chocolate that everyone kept asking me for the recipe.

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I tried to turn campfire s’mores into a messy pan of S’mores Krispie Treats and it actually worked better than I expected. Imagine pockets of slightly toasted mini marshmallows weaving through crunchy Golden Grahams cereal, bits of sticky sweet that you want to pinch and hide.

This thing sits somewhere between S’mores Rice Krispie Treats and a tray of No Bake Summer Desserts that you bring to a party and nobody shares, lol. I keep messing up the perfect ratio but that makes each batch different, and you’ll want to try it because its loud, silly and totally craveable.

Ingredients

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Unsalted butter: Adds richness and fat helps bind treats, small protein but mostly saturated fat.
Mini marshmallows: Make it sweet, mostly sugar, airy texture, almost no nutrients, theyre addictive.
Golden Grahams cereal: Crunchy cereal provides carbs, some fiber, adds graham flavor and kid friendly crunch.
Semisweet chocolate: Gives chocolate hit, adds antioxidants from cocoa, but contains sugar and fat.
Graham cracker crumbs: Boosts graham flavor, adds a little fiber and crunch, tastes toasty and sweet.
Vanilla extract: Tiny bit of vanilla brightens flavor, negligible calories, makes treats taste homemade.
Pinch of salt: Balances sweetness, enhances chocolate and graham notes, almost no sodium impact alone.

Ingredient Quantities

3 tablespoons unsalted butter

10 ounces mini marshmallows (about 4 cups), plus 1 to 2 cups extra for topping if you want

6 cups Golden Grahams cereal

2 cups semisweet chocolate chips or chopped chocolate bars (about 12 ounces)

1 cup graham cracker crumbs (about 6 full graham crackers), optional but adds extra graham flavor

1 teaspoon vanilla extract, optional

Pinch of salt, optional

How to Make this

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1. Line a 9×13 pan with parchment or foil and butter or spray it lightly so nothing sticks, set aside.

2. In a large saucepan over low heat melt 3 tablespoons unsalted butter, add 10 ounces mini marshmallows and stir constantly until smooth and melted, don’t let them scorch.

3. Remove from heat, stir in 1 teaspoon vanilla and a pinch of salt if using, then fold in 6 cups Golden Grahams and 1 cup graham cracker crumbs if you want extra graham flavor, mix until every piece is coated.

4. Working quickly while the mixture is still warm, dump it into the prepared pan and press evenly, use a buttered spatula, wax paper, or a greased measuring cup to press firmly but not so tight the bars turn rock hard.

5. Sprinkle 1 to 2 cups extra mini marshmallows over the top and press them in slightly so they stick, if you want them toasted use a kitchen torch or a very quick broil but watch them close so they don’t burn.

6. Melt 2 cups semisweet chocolate chips (about 12 ounces) in the microwave in 20 to 30 second bursts, stirring between bursts, or melt over a double boiler, heat just until smooth.

7. Pour or drizzle the melted chocolate over the pressed bars and spread with an offset spatula or the back of a spoon to cover as much as you like.

8. Let the bars cool at room temp until the chocolate firms up, or chill 20 to 30 minutes to speed it up and make cutting cleaner.

9. Use a sharp knife (wipe it between cuts) to slice into squares, store airtight at room temp for a few days or refrigerate if you prefer them chilled though the marshmallows may firm up.

Equipment Needed

1. 9×13 inch baking pan, lined with parchment or foil and greased with butter or nonstick spray
2. Large heavy bottom saucepan for melting butter and marshmallows
3. Heatproof silicone spatula or wooden spoon for stirring (keep stirring so nothing scorches)
4. Measuring cups and spoons
5. Buttered flat spatula, greased measuring cup, or a sheet of wax paper to press the mixture into the pan
6. Microwave safe bowl or a heatproof bowl to use as a double boiler for melting chocolate
7. Offset spatula or the back of a spoon to spread the melted chocolate
8. Kitchen torch or an oven with broiler option if you want to toast the marshmallows (optional)
9. Sharp chef’s knife and a damp cloth to wipe the blade between cuts
10. Airtight container for storing the bars

FAQ

How do I keep these treats crispy instead of gooey and dense?

Don’t overmix or overpress the cereal, fold the marshmallow mix in gently, press into the pan just until even not compacted, and cut after they cool a bit. Using the exact 6 cups Golden Grahams helps keep the right texture.

Can I toast the extra marshmallows on top?

Yes. Scatter 1 to 2 cups minis on the finished bars and either broil a minute or two watching like a hawk, or hit them with a kitchen torch. They brown fast so stay close or they’ll burn.

What’s the easiest way to melt the marshmallows and chocolate without burning?

Microwave in 20 to 30 second bursts stirring between each until smooth, or melt on the stovetop over low heat stirring constantly. For chocolate, low and slow, or add a tsp of butter or oil if it looks grainy.

Any good substitutions for allergies or if I don’t have graham crumbs?

Use gluten free graham crackers or GF cereal to make it gluten free, swap dairy free butter and chocolate for vegan versions, and if you don’t have graham crumbs just skip them they’re optional, the Golden Grahams give the flavor.

How should I store them and can I make them ahead?

Store in an airtight container at room temp up to 3 days. Fridge will keep them longer but they get firmer. Freeze wrapped individually up to 6 weeks, thaw at room temp. Reheat briefly in the microwave to soften.

Any tips for cutting neat squares?

Line the pan with parchment and let bars cool till firm but not ice cold, use a sharp knife warmed under hot water then wiped dry between cuts. That gives cleaner edges and less sticking.

S’mores Krispie Treats Recipe Substitutions and Variations

Unsalted butter (3 tablespoons) -> coconut oil, 3 tbsp (or vegan buttery spread), same volume, melts the same and makes them dairy free, you’ll get a faint coconut note.
Mini marshmallows (10 ounces) -> large marshmallows, about 40 torn or chopped so they melt evenly, or a jar of marshmallow creme (7-8 oz) if you want to skip chopping, but it’s stickier.
Golden Grahams (6 cups) -> Rice Krispies, 6 cups, for that classic krispie-treat texture, or use Cinnamon Toast Crunch if you want a cinnamon flavor boost.
Semisweet chocolate chips (2 cups) -> chopped chocolate bars (about 12 oz) of milk or dark chocolate, melts smoother and lets you control sweetness more easily.

Pro Tips

– Warm the mixing bowl or spoon briefly before you melt the chocolate, it helps the chocolate stay smooth and glossy instead of seizing up. microwaving the bowl for 10 seconds or running hot water over your spoon does the trick, just dry them well first.

– Don’t pack the cereal mixture too hard when you press it into the pan, you want it to hold together but not turn into a rock. press firmly, but stop when you can still feel a little give, otherwise the bars get chewy in a bad way.

– For neater slices heat your knife under hot tap water, wipe it dry and slice, repeat between cuts. that little trick gives clean edges without smashing the marshmallows or cracking the chocolate.

– If you want toasted marshmallow flavor without a torch pop the pan under a very quick broil for just a few seconds but watch it like a hawk, it can go from perfect to burned in no time. Alternatively use a kitchen blowtorch at arm’s length for more control.

S'mores Krispie Treats Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I had to share my S'mores Rice Krispie Treats, an easy no-bake summer dessert packed with Golden Grahams, plenty of marshmallows and chocolate that everyone kept asking me for the recipe.

Servings

servings

Calories

345

kcal

Equipment: 1. 9×13 inch baking pan, lined with parchment or foil and greased with butter or nonstick spray
2. Large heavy bottom saucepan for melting butter and marshmallows
3. Heatproof silicone spatula or wooden spoon for stirring (keep stirring so nothing scorches)
4. Measuring cups and spoons
5. Buttered flat spatula, greased measuring cup, or a sheet of wax paper to press the mixture into the pan
6. Microwave safe bowl or a heatproof bowl to use as a double boiler for melting chocolate
7. Offset spatula or the back of a spoon to spread the melted chocolate
8. Kitchen torch or an oven with broiler option if you want to toast the marshmallows (optional)
9. Sharp chef’s knife and a damp cloth to wipe the blade between cuts
10. Airtight container for storing the bars

Ingredients

3 tablespoons unsalted butter
10 ounces mini marshmallows (about 4 cups), plus 1 to 2 cups extra for topping if you want
6 cups Golden Grahams cereal
2 cups semisweet chocolate chips or chopped chocolate bars (about 12 ounces)
1 cup graham cracker crumbs (about 6 full graham crackers), optional but adds extra graham flavor
1 teaspoon vanilla extract, optional
Pinch of salt, optional

Directions

Line a 9×13 pan with parchment or foil and butter or spray it lightly so nothing sticks, set aside.
In a large saucepan over low heat melt 3 tablespoons unsalted butter, add 10 ounces mini marshmallows and stir constantly until smooth and melted, don't let them scorch.
Remove from heat, stir in 1 teaspoon vanilla and a pinch of salt if using, then fold in 6 cups Golden Grahams and 1 cup graham cracker crumbs if you want extra graham flavor, mix until every piece is coated.
Working quickly while the mixture is still warm, dump it into the prepared pan and press evenly, use a buttered spatula, wax paper, or a greased measuring cup to press firmly but not so tight the bars turn rock hard.
Sprinkle 1 to 2 cups extra mini marshmallows over the top and press them in slightly so they stick, if you want them toasted use a kitchen torch or a very quick broil but watch them close so they don't burn.
Melt 2 cups semisweet chocolate chips (about 12 ounces) in the microwave in 20 to 30 second bursts, stirring between bursts, or melt over a double boiler, heat just until smooth.
Pour or drizzle the melted chocolate over the pressed bars and spread with an offset spatula or the back of a spoon to cover as much as you like.
Let the bars cool at room temp until the chocolate firms up, or chill 20 to 30 minutes to speed it up and make cutting cleaner.
Use a sharp knife (wipe it between cuts) to slice into squares, store airtight at room temp for a few days or refrigerate if you prefer them chilled though the marshmallows may firm up.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.