S’mores Rice Krispie Treats
Total Time
10 mins
Prep Time
5 mins
Cook Time
5 mins
Rating
4.77 out of 5 stars
(21)
Ingredients
16
- 6 tablespoons unsalted butter
- 16 ounce bag mini marshmallows, plus 2 cups mini marshmallows, divided
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon sea salt, plus more for sprinkling
- 7 cups crispy rice cereal
- 2 cups Graham cracker pieces
- 1 cup chocolate chips
- 2 graham cracker sheets, broken-up, for garnish
- Hershey’s chocolate candy bar, broken-up, for garnish
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Preparation
Step 1
Grease a 9×13-inch baking pan with nonstick cooking spray. Set pan aside.
Step 2
In a large pot, melt the butter over medium heat, Cook, stirring occasionally, until butter starts to foam, smells nutty, and turns brown. Watch closely so the butter doesn’t burn.
Step 3
Turn heat to low. Add the 16 oz bag of marshmallows and stir until the marshmallows are completely melted. Don’t overcook or the marshmallows will get hard.
Step 4
Remove the pan from the heat and stir in the vanilla and sea salt. Add the cereal and gently stir until the cereal is well coated with the marshmallows. Stir in the remaining 2 cups of mini marshmallows and graham cracker pieces. Fold in the chocolate chips.
Step 5
Transfer mixture to the prepared pan. Lightly press the mixture into the pan, using a greased spatula. You can also lightly grease your hands and press the mixture into the pan. Gently press the broken-up graham crackers and Hershey’s candy bar pieces on top of the treats. Sprinkle with extra sea salt, if desired.
Step 6
For best results, let the Rice Krispie Treats cool before cutting, about 1 hour. Cut into squares and serve.
Step 7
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Chef's notes
Cover the pan with plastic wrap or put the treats in an airtight container and store on the counter for up to 3 days.
