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S'mores Rice Crispy Treats
These no-bake s’mores rice crispy treats are loaded with gooey marshmallows, crushed graham crackers, and melty chocolate for a fun twist on the classic campfire treat.
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 9x13-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.
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