These s’mores rice crispy treats are everything you love about s’mores, packed into an easy no-bake bar with gooey marshmallows, graham cracker crunch, and plenty of chocolate.
If you’re craving the nostalgic flavor of s’mores but want something quick and oven-free, these s’mores rice crispy treats are just the thing. They take the classic marshmallow cereal bars we all know and love and load them up with graham crackers and chocolate for a summery twist that’s impossible to resist. Whether you torch the topping or toast it under the broiler, the toasty finish makes them feel like a campfire treat with no fire pit required.
Why You’ll Love These S’mores Rice Crispy Treats
- Big s’mores flavor in an easy treat. These bars have all the familiar flavors with gooey marshmallows, melty chocolate, and graham crackers but with none of the campfire hassle.
- Quick and no-bake. You only need about 15 minutes of active time, and no oven (except for a quick broil or torch if you want that golden marshmallow topping).
- Perfect for sharing. A 9×13 pan makes enough to feed a crowd. Great for potlucks, cookouts, or just summer snacking.
- Make-ahead friendly. They keep well for a few days, so you can make them in advance and have a ready-to-go dessert.
What You’ll Need
- Unsalted butter – Adds richness and helps melt the marshmallows into a smooth, gooey base. You can use salted if you prefer a little extra contrast.
- Mini marshmallows – These are melted into the base and optionally mixed in at the end for soft, gooey pockets. You can also sprinkle more on top for toasting.
- Crispy rice cereal – Classic for a reason! Stick with a plain variety so the s’mores flavors shine through.
- Graham crackers – Roughly crushed pieces bring that unmistakable s’mores crunch and flavor. Don’t crush them too finely; you want texture.
- Mini chocolate chips – Stirred in at the end for bits of melty chocolate throughout. Use milk or semisweet, whichever you prefer.
- Optional toppings – Toasted marshmallows, extra graham cracker crumbles, and a simple chocolate drizzle take these over the top. I recommend melting the chocolate chips with a bit of oil to make the drizzle smooth and easy to apply.
How to Make S’mores Rice Crispy Treats
Melt the butter and marshmallows. Start by melting the butter in a large saucepan over medium-low heat. Then stir in most of the mini marshmallows and keep stirring until smooth and fully melted. Melting gently helps keep the mixture soft and prevents the marshmallows from scorching or getting too stiff.
Add the cereal and crushed graham crackers. Remove the pan from the heat and quickly stir in the crispy rice cereal and graham cracker pieces. If you saved some marshmallows for gooey pockets, add them here. Mixing while the base is still warm helps everything come together evenly.
Let cool slightly, then stir in the chocolate chips. Wait just a minute or two before adding the chocolate chips. If the mixture is too hot, they’ll melt completely. A slight melt is perfect for getting those swirly, fudgy spots without losing the chocolate texture.
Press into the pan. Spread the mixture into a greased or parchment-lined 9×13-inch pan. Press gently with your hands or a spatula, just enough to hold everything together without packing it too tightly, which can make the bars dense.
Add toppings. If you’re using extra marshmallows on top, scatter them now. Broil for 1–2 minutes or use a kitchen torch until golden and toasty. Then drizzle melted chocolate over the top and finish with more crushed graham crackers. These extra touches give the bars that classic campfire look and flavor.
Cool and cut. Let the bars cool completely before slicing. This helps them set properly so they hold their shape when cut.
Tips for Success
- Line the pan for easy removal. Parchment paper or foil makes it much easier to lift the bars out of the pan for slicing.
- Use fresh marshmallows. Older marshmallows can dry out and won’t melt as smoothly. Fresh ones make for the best gooey texture.
- Don’t overheat the marshmallow mixture. Stick to medium-low heat to keep the texture soft and pliable. High heat can make the finished bars overly firm.
- Let the mixture cool briefly before adding chocolate chips. This prevents them from melting completely and gives you nice bits of chocolate throughout. If you prefer fully melted chocolate swirls, you can stir them in while it’s still warm.
- Torch carefully or broil briefly in the oven. If you’re using the toasted topping, keep a close eye on it! Marshmallows can go from golden to burnt fast, especially under the broiler.
Variations
- Add peanut butter. Stir a couple tablespoons of peanut butter into the melted marshmallow mixture for a nutty twist.
- Use different chocolate. Swap in chopped chocolate bars, white chocolate chips, or even a mix for more variety in every bite.
- Try flavored marshmallows. Vanilla or chocolate marshmallows can add an extra layer of flavor and color.
- Make them mini. Use a mini muffin pan to make individual bites. Great for parties or packing in lunchboxes.
- Go gluten-free. Use certified gluten-free crispy rice cereal and graham-style crackers if needed.
How to Store
Room temperature: Store the treats in an airtight container at room temperature for up to 3 days. If it’s especially warm or humid, a cooler spot in your kitchen is best to keep the chocolate from getting too soft.
Freezer: Wrap individual bars in plastic wrap and place them in an airtight container or zip-top bag. Freeze for up to 1 month. Thaw at room temperature for about 30 minutes before serving. Keep in mind the texture may be slightly softer after freezing, especially if topped with toasted marshmallows.
A Fun Twist on a Classic Treat
These s’mores rice crispy treats are the kind of dessert that disappears fast with no campfire required. They’re quick, crowd-pleasing, and loaded with nostalgic flavor, making them perfect for summer gatherings or anytime you need a sweet, simple treat. If you love classic s’mores, this easy variation is sure to hit the spot.
More Rice Crispy Treats Recipes
S’mores Rice Crispy Treats
Ingredients
- 6 tablespoons (85 g) unsalted butter
- 10 ounces (284 g) mini marshmallows, about 6 cups
- 6 cups (168 g) crisp rice cereal
- 4 full sheets graham crackers, roughly crushed (about 3/4 cup)
- 1 cup (170 g) mini chocolate chips, semisweet or milk chocolate
- 1/2 to 1 cup mini marshmallows, for topping
- crushed graham crackers, for topping
- chocolate drizzle (melt 1/4 cup chips with a touch of oil), for topping
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Instructions
- In a large saucepan, melt the butter over medium-low heat. Stir in most of the mini marshmallows (reserve a handful for mix-in if you want gooey pockets) and stir until smooth.
- Remove from the heat and quickly fold in the cereal, crushed graham crackers, and reserved marshmallows if using.
- Let the mixture cool just slightly, then stir in the chocolate chips so they stay a bit melty but don’t fully dissolve.
- Spread the mixture into a greased or lined 9×13-inch pan. Press gently, just enough to hold together.
- Sprinkle extra marshmallows on top and broil for 1–2 minutes or torch them until golden. Drizzle with melted chocolate and sprinkle crushed graham crackers over the top.
- Cool completely before cutting.
Notes
- For extra gooey texture, reserve 1 cup of marshmallows to stir in with the cereal instead of melting them all.
- Wait a minute or two after mixing the base before adding the chocolate chips to avoid fully melting them.
- To make the chocolate drizzle, melt 1/4 cup mini chocolate chips with about 1/2 teaspoon of neutral oil, like vegetable oil.
- If broiling the topping, keep a very close eye on it because it only takes a minute or two to toast.
- Store in an airtight container at room temperature for 3 days.