S’mores Rice Krispie Treats combine the nostalgic crunch of cereal with the gooey, chocolatey bliss of s’mores. In just 15 minutes of prep, you’ll layer marshmallowy sweetness, rich chocolate, and graham cracker crumbs for a dessert that’s irresistibly chewy and crisp. Perfect for summer gatherings or cozy nights in, these treats bring campfire vibes to your kitchen without the hassle.
With a total time of 45 minutes, including chilling, these squares are quick to make but hard to resist. The melty chocolate, toasted marshmallow flavor, and satisfying crunch create a symphony of textures and tastes. Whether you’re sharing with friends or indulging solo, these treats are guaranteed to delight every bite.
What You’ll Need for S’mores Rice Krispie Treats
- Nonstick cooking spray (for greasing the pan and foil)
- Two 10-ounce bags (566g; 11 heaping cups) miniature marshmallows, divided (one for toasting, one for melting)
- 1/2 cup (8 Tbsp; 113g) unsalted butter (can substitute salted butter, but omit the pinch of salt)
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 7 cups (190g) crispy rice cereal
- 1 and 1/2 cups graham crackers, broken into small pieces (about 6 graham crackers; 90g)
- 3 Hershey’s milk chocolate bars, broken into pieces (1 heaping cup; 129g)
- Optional topping: 1–2 Hershey’s milk chocolate bar(s), melted
How to Make S’mores Rice Krispie Treats
- Preheat the broiler: Set your oven’s broiler to high and let it heat for about 5 minutes.
- Toast the marshmallows: Line a baking sheet with aluminum foil and spray it with nonstick cooking spray. Spread one 10-ounce bag of mini marshmallows in a single layer on the foil. Broil for 1–2 minutes, watching closely, until the marshmallows are golden-brown on top. Remove from the oven and set aside.
- Prepare the pan: Line a 9×13-inch baking pan with parchment paper and lightly grease it with nonstick spray. Set aside.
- Melt the butter and marshmallows: In a very large pot, melt the butter over medium heat. Add the remaining 10 ounces of marshmallows and stir with a rubber spatula until completely melted.
- Add flavor: Remove the pot from the heat and immediately stir in the vanilla extract and salt.
- Mix in the cereal and graham crackers: Fold in the crispy rice cereal and graham cracker pieces until mostly combined. Let the mixture cool slightly for 1–2 minutes.
- Add the chocolate and toasted marshmallows: Gently fold in the chocolate pieces and toasted marshmallows.
- Press into the pan: Transfer the mixture to the prepared pan. Use a lightly greased rubber spatula to spread it evenly. Lightly grease the back of a flat spatula and gently press the mixture down into the pan without packing it too tightly.
- Let it set: Allow the treats to set at room temperature for at least 1 hour (or up to 1 day). Cover tightly if leaving out for more than a few hours.
- Optional topping: If desired, drizzle melted chocolate over the cooled treats. Place in the refrigerator for 15–20 minutes to set the chocolate (avoid leaving it longer, as the treats may become too hard).
- Cut and serve: Lift the treats out of the pan using the parchment paper edges. Cut into 24 squares.
- Store: Keep leftovers in an airtight container at room temperature for up to 3 days. Use parchment or wax paper between layers to prevent sticking.
Creative Topping Ideas to Elevate Your Treats
Take your S’mores Rice Krispie Treats to the next level with these fun toppings! Drizzle melted white chocolate or caramel over the top for a sweet twist. For a crunchy texture, sprinkle crushed graham crackers or chopped nuts on the melted chocolate before it sets. If you’re feeling adventurous, add a pinch of sea salt for a salty-sweet contrast that’s irresistible.
Perfect Serving Suggestions for Any Occasion
These treats are perfect for parties, picnics, or a cozy night in. Serve them alongside a scoop of vanilla ice cream for a decadent dessert. For a fun campfire vibe, pair them with hot chocolate or roasted marshmallows. They also make great gifts—wrap individual squares in parchment paper and tie with a ribbon for a thoughtful homemade touch.
Storage Tips to Keep Your Treats Fresh
Store your S’mores Rice Krispie Treats in an airtight container at room temperature for up to 3 days. If stacking them, place parchment paper between layers to prevent sticking. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
Time-Saving Tips for Busy Bakers
To save time, skip toasting the marshmallows and use pre-toasted marshmallows or marshmallow fluff instead. You can also melt the butter and marshmallows in the microwave in 30-second intervals, stirring in between, for a quicker process. Pre-measure your ingredients before starting to streamline your prep work.
Common Questions Answered
Can I use regular marshmallows instead of mini ones? Yes, but they may take longer to melt. Chop them into smaller pieces for easier mixing. Can I make these gluten-free? Absolutely! Use gluten-free graham crackers and ensure your crispy rice cereal is gluten-free. Why are my treats too hard? Over-pressing the mixture or refrigerating for too long can cause this. Handle gently and let them set at room temperature.
S’mores Rice Krispie Treats
Ingredients
- nonstick cooking spray
- two 10-ounce bags miniature marshmallows, divided 566g; 11 heaping cups
- 1/2 cup 8 Tbsp unsalted butter 113g
- 1 teaspoon pure vanilla extract
- pinch salt
- 7 cups crispy rice cereal 190g
- 1 and 1/2 cups graham crackers, broken into small pieces 6 graham crackers; 90g
- 3 Hershey’s milk chocolate bars, broken into pieces 1 heaping cup; 129g
Topping (optional)
- 1–2 Hershey’s milk chocolate bar(s), melted
Instructions
- Preheat oven’s broiler on high, about 5 minutes.
- Toast half the marshmallows: Line a baking sheet with aluminum foil. Spray the foil with nonstick cooking spray. Spread half of the mini marshmallows (one 10-ounce bag) in a single layer on the prepared baking sheet. Broil until the marshmallows are toasted and golden-brown on top, which only takes a couple of minutes. Keep a close eye on them so they don’t burn. Remove from oven and set aside.
- Line a 9×13-inch baking pan with parchment paper. Lightly grease the parchment. I always use a very light mist of nonstick spray. Set aside.
- Melt the butter in a very large pot over medium heat. Once melted, add the remaining 10 ounces of (non-toasted) marshmallows. Stir the mixture with a rubber spatula until the marshmallows are completely melted.
- Remove from heat, then immediately stir in the vanilla extract and salt. Fold in the crispy rice cereal and graham cracker pieces until mostly combined. Allow to slightly cool for a minute or two, and then fold in the chocolate and toasted marshmallows.
- Transfer mixture to prepared pan. Using a rubber spatula (greasing it lightly helps), gently spread mixture to fit the pan. Lightly grease the back of a flat spatula and very gently press the mixture down into the pan. Do not pack it down with force, just lightly press down until it is secure in the pan.
- Allow treats to set for at least 1 hour at room temperature, and up to 1 day. Cover tightly if leaving out for more than a few hours.
- Optional topping: Drizzle melted chocolate over the top of the cooled treats, if using, and place in the refrigerator for about 15–20 minutes to set the chocolate. (Not too much longer, or the treats will be too hard to cut.)
- Lift the rice krispie treats as a whole out of the pan using the edges of the parchment paper. Cut into squares.
- Cover and store leftover treats at room temperature for up to 3 days. To store, place in an airtight container, with sheets of parchment or wax paper between layers.