These S’mores Rice Krispie Treats have the same sweet taste and classic crunch you expect from the original recipe. However, they’re taken one step further with the addition of marshmallows, graham crackers, and chocolate chips. Each bite is satisfyingly crunchy with a rich, nutty, brown butter flavor and pockets of s’mores goodness that will leave you coming back for “s’more!”
S’mores Rice Krispie Treats: No Campfire Required!
I grew up eating homemade rice krispie treats, and they’re still one of my favorite desserts. However, I often put my own spin on them with recipes like my strawberry rice krispie treats. So, with summer in full swing, it only made sense to make a s’mores version.
These s’mores rice krispie treats have everything you love about classic s’mores, like gooey marshmallows, toasty brown butter, melted chocolate, and buttery graham crackers, layered into a rich, chewy, no-bake bar. The crispy rice cereal gives them that nostalgic crunch, while the marshmallow-chocolate swirl keeps them extra gooey and indulgent. They’re easy to make, fun to serve, and completely addictive.
No campfire? No problem. These bars are everything you want in a summer dessert, minus the mess and smoke!
More Easy Desserts
- S’mores Cookies
- S’mores Bars
- Soft and Chewy Chocolate Chip Cookie Bars
- Double Chocolate Chip Cookies
- Banana Chocolate Chip Cookies
- Brown Sugar Cookies
Recipe Ingredients
Brown Butter: Brown butter has a rich, deep, nutty, and toasty flavor that contributes to the “campfire nostalgia” of these s’mores rice krispy treats.
Marshmallows: A must in any Rice Krispies recipe! We’re using mini or regular-sized marshmallows to create the classic cereal mixture. Then, I add extra mini marshmallows for a stronger s’mores effect.
Graham Crackers: Honey-flavored graham crackers are the traditional s’mores base, but any graham crackers will work.
Chocolate Chips: I prefer semi-sweet chocolate chips for this recipe, but you can use whatever chocolate you want.
Crispy Rice Cereal: I use the brand name Rice Krispies, but any plain crispy rice cereal will work for these s’mores rice krispy treats.
Vanilla: I like to use vanilla bean paste for a stronger vanilla flavor, but vanilla extract will also work.
Salt: This balances the sweetness and enhances the flavor of the other ingredients.
How to Make Homemade S’mores Rice Krispie Treats
Step 1. Make the brown butter by cutting the butter into small pieces and heating it in a large pot or Dutch oven over medium heat. You’ll know it’s done when the butter turns amber in color, brown bits form in the bottom of the pan, the popping slows, and you smell a nutty aroma.
Step 2. Reduce the heat to low, and add the marshmallows, vanilla, and salt. Stir to combine and melt the marshmallow mixture completely.
Step 3. Remove the pot from the heat, add the cereal, and stir to combine. Let it cool for about a minute.
Step 4. Next, add the roughly chopped graham crackers, stirring to combine. Then, add the remaining mini marshmallows and chocolate chips, and mix again to combine. Be careful not to melt the marshmallows completely!
Step 5. Transfer the mixture to a greased or lined baking dish, and press it into an even layer. Tip. Use parchment paper to press down the treats for easy clean-up. Alternatively, you can put some nonstick spray on your hands to press the treats down. Add additional mix-in toppings while the Rice Krispie treats s’mores are still warm (I also like to top with flaky sea salt).
Step 6. once the s’mores rice krispy treats are cooled, cut the treats into 16 squares and enjoy!
Tips & Tricks
- Use fresh Rice Krispies cereal for this recipe. Stale cereal will result in dense, tough treats.
- Make sure you cook the marshmallows on low heat to ensure you have a chewy treat. Trust me. It’s not worth cranking up the heat to get the mixture to melt more quickly.
- Make sure you remove the pot from the heat as instructed in step 4. When you add your additional mix-ins, you don’t want your rice krispie treat s’mores to be too hot. Otherwise, the additional marshmallows and chocolate will melt completely, and you won’t have pools of gooey marshmallows like in the photos, and you’ll have chocolate rice krispy treats.
- When you add the marshmallows and chocolate in step 5, do not over-mix, as too much mixing completely melts the added marshmallows, which we don’t want.
- When your treats are ready to be transferred, gently press the mixture into your prepared dish to limit crushing your cereal.
- The density of the treats is determined by how much you press the cereal into the casserole dish. If you press them down a lot, you will have denser treats. So, be careful to press down just enough for the treats to hold their shape.
How to Store
Transfer leftover rice krispie treat s’mores to an airtight container, and store them at room temperature for up to 3 days. Don’t refrigerate or freeze leftovers, or they will dry out and become tough!
Even More Desserts You’ll Love
- Strawberry Shortcake Recipe
- Biscoff Cheesecake with Biscoff Whipped Cream
- Key Lime Cheesecake
- Moist Chocolate Cake
- Lemon Sugar Cookies
- Easy Banana Pudding
- Lemon Blueberry Cheesecake
I hope you love these S’mores Rice Krispie Treats! They’re sweet, crunchy, and loaded with s’mores flavor in every bite. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
S’mores Rice Krispie Treats
Ingredients
- 1/2 cup unsalted butter cut in pieces
- 12 oz marshmallows mini or regular size (Jet Puffed)
- 5 oz mini marshmallows (Jet Puffed)
- 7 graham crackers (about 1 2/3 cup) chopped
- 3/4 cup chocolate chips semi sweet
- 7 cups rice crispy cereal
- 2 teaspoon vanilla bean paste or extract
- 1/4 teaspoon salt
- flaky sea salt for topping
Instructions
- Grease or line a 9×9 baking pan with parchment paper.
- Make the brown butter: Cut the butter in small pieces and heat the butter in a large pot or dutch oven on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma.
- Once browned, lower the heat to low and add the 12 oz of marshmallow, vanilla extract, and salt to the pot. Use a nonstick spatula to stir the marshmallow mixture until completely smooth and melted.
- Once melted, remove the pot from the heat and add the rice crispy cereal until completely combined. Wait about 30- 60 seconds before moving to the next step, as you don’t want the mixture to be too hot.
- Next, add the roughly chopped graham crackers and stir until combined. Then, add the remaining 5 oz of mini marshmallows to the pot and the chocolate chips and mix until combined. Stir the mixture until the marshmallows are just melting and fully incorporated. We don’t want them to fully melt, as we want gooey pools of marshmallow throughout the treats. Further, we don’t want the chocolate to melt too much as they are supposed to be a mix-in.
- Transfer the cereal mixture to the prepared making dish and press it into an even layer in the pan. Pro Tip: Use parchment paper to press down the treats for easy clean up. Alternatively, you can put some nonstick spray on your hands to press the treats down.
Notes
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan.
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