Go Back
S'mores Rice Krispies

Smores Rice Krispies

Print Recipe Pin Recipe

Ingredients
  

  • 6 tablespoons butter Salted or unsalted works just fine here. Butter makes everything better, right?
  • 4 cups mini marshmallows This is where all that gooey goodness comes from.
  • 1 teaspoon vanilla Adds that subtle flavor boost and makes everything taste like home.
  • 4 cups Rice Krispies cereal The classic base that gives us that familiar crispy texture.
  • 2 cups Golden Grahams Because what’s a s’more without graham crackers?
  • 1 cup mini marshmallows, divided Half go in the mix, half go on top.
  • 1 cup chocolate chips Milk chocolate for that classic campfire vibe or use semi-sweet if you like a deeper flavor.

Instructions
 

  • Start by lining a 9×9-inch baking dish with parchment paper. This makes it so much easier to lift the treats out later (and makes cleanup basically nonexistent). Set it aside while you make the magic.
  • In a large pot over medium heat, melt your butter. Once it’s all melted and bubbling a little, add in 4 cups of mini marshmallows. Stir continuously don’t walk away! Marshmallows melt quickly, and we want that smooth, glossy finish, not scorched sugar.
  • When it’s nice and melted, stir in the vanilla. It smells amazing already, doesn’t it?
  • Turn off the heat and add your Rice Krispies, Golden Grahams, and ½ cup of mini marshmallows. Stir until everything is coated and well mixed. It should look like marshmallow cereal confetti, and that’s exactly what we want.
  • Scoop the mixture into your prepared pan and gently press it down. You can use a spatula, wax paper, or even slightly damp hands to help press it in evenly without sticking. Don’t smash it down too hard you still want those airy, chewy bites!
  • While it’s still warm, sprinkle the remaining ½ cup of marshmallows and the chocolate chips over the top. Gently press them into the surface so they stick. If your kitchen is warm, the chocolate chips will melt just slightly which only makes these even more irresistible.
  • Let everything cool for about 15 minutes. Then, lift it out of the pan using the parchment and slice into 12 squares. Or…cut them bigger if it’s been a day. No judgment here.
  • Pop them into an airtight container, and they’ll stay fresh for up to five days. But good luck getting them to last that long mine usually disappear by the next morning!