These S’mores Crispy Rice Cereal Treats pack all the gooey, chocolatey, crunchy goodness of classic s’mores into an easy, no-bake dessert. Perfect for BBQs, picnics, or a quick sweet fix!
Wow, Labor Day is next Monday! Life has been so busy lately that we totally lost track of time. If you’re planning a BBQ or a get-together this weekend, these S’mores Crispy Rice Cereal Treats would make an excellent dessert.
S’mores are something we often associate with summer and camping here in the US. Growing up in Hong Kong, we didn’t have s’mores, but we loved toasting marshmallows over a Hong Kong style BBQ. We’d gather around a fire in a park, cooking food on long metal sticks. It was always so much fun, and those toasted marshmallows were unforgettable! When I moved to the U.S., I discovered s’mores. In many ways, they reminded me of my childhood treats, but elevated with chocolate and graham crackers.
This recipe combines s’mores and Rice Krispies treats all in one. Seriously fun and delicious! It’s simple and only needs a few ingredients, but there are a couple of tips to make it even better:
Key Ingredients & Tips
Crispy Rice Cereal:
I used Rice Krispies cereal. Toast them first in a large pot before mixing it with the melted butter and marshmallows. This adds an extra layer of flavor and makes the treats taste even better.
Marshmallows:
Mini marshmallows are preferred. They melt more evenly, but if you only have large ones, cut them into smaller pieces. Divide the marshmallows into two portions: most will be melted and mixed with the cereal, while the rest will be toasted for that signature s’mores flavor.
For the toasted marshmallows, using a kitchen torch, lightly torch them until golden brown or slightly charred. Be careful, marshmallows catch fire quickly! If that happens, simply blow out the flame. Once toasted, fold them into the mixture for pockets of gooey, smoky sweetness.
If you don’t have a torch, simply skip this step. But still add the untoasted marshmallows into the mixture. I haven’t tried toasting marshmallows in the oven, and I worry it would be hard to control since marshmallows burn so easily.
Graham Crackers:
Place the crackers in a zip-top bag, seal it, and crush them with a rolling pin. Aim for roughly ½-inch pieces. It’s okay if there are some larger or smaller bits. If you end up with crumbs, add about half of them into the cereal mixture as well.
Chocolate Chips:
I usually use regular chocolate chips because they hold their shape better. I’ve tried mini chips before, but they melted too quickly. If you prefer, you can chop up a chocolate bar into chunks instead.
Toppings (optional):
For a beautiful finish, sprinkle extra graham crackers, chocolate chips, and a few toasted marshmallows on top. It makes the treats look irresistible!
The process of making these treats is straightforward. Melt the butter, then melt the marshmallows. Mix them with the cereal, add the graham crackers and chocolate chips, and stir in the toasted marshmallows. Transfer everything to a lined baking pan, sprinkle with extra toppings if you like, and press the mixture down. Let it cool for at least 2 hours before cutting and serving.
These treats taste just like classic s’mores. I love the toasted flavor in the cereal. It’s fun, sweet, and nostalgic. They’re easy to make, can be prepared ahead of time, and make a perfect snack to share. Hope you give them a try!
S’mores Crispy Rice Cereal Treats
Equipment
- 1 kitchen torch
Ingredients
- 5 cups crispy rice cereal
- 5½ tablespoons unsalted butter
- 4 cups mini marshmallows (divided)
- Pinch of salt
- 6 graham crackers (12 squares) (broken into small pieces)
- ¾ cup chocolate chips
Topping (optional):
- 1 graham cracker (2 squares) (broken into small pieces)
- 2 tablespoons semi-sweet chocolate chips
Instructions
- Prepare a 9×9 (or 8×8) square baking pan. Line with 2 parchment papers diagonally, leaving some overhang on all sides. Set aside.
- In a large pot over medium-high heat, add the cereal until they started to smell toasted, about 3 – 4 minutes, stirring frequently. Transfer to a large bowl to set aside.
- Line a medium baking sheet with aluminum foil. Set the baking sheet on a trivet. Clear the surrounding area. Add ½ cup marshmallows in center of the baking sheet in a single layer. Using a kitchen torch, toast the marshmallows until golden brown or slightly burnt. Be extra careful, the marshmallow can catch on fire very easily. If that happens, carefully and quickly blow off the fire. Set the marshmallows aside. If no kitchen torch, skip the toasting part.
- In the same large pot, wipe clean with wet paper towels. Set over medium-low heat, melt the butter. Add 3½ cups marshmallows and cook until melted and smooth, stirring continuously. Stir in the salt.
- Reduce the heat to low. Add the toasted cereal and stir gently until evenly coated. Remove from heat. Stir in graham cracker pieces and chocolate chips. Last, stir in most of the toasted marshmallows (or untoasted ones if no kitchen torch). Leave a few for topping.
- Transfer the mixture to the prepared pan. Using a rubber spatula, gently spread mixture to fit the pan. Sprinkle the reserved toasted marshmallows, optional graham cracker and optional chocolate chip on top if using. Press down the mixture with the spatula. Set aside to cool for at least 2 hours or until the chocolate chips have set.
- Use the parchment paper overhangs to lift the entire treat out of the pan. Place on a cutting board and cut into 9 big squares. Serve.
Notes
- Mini marshmallows melt faster. If you can’t find mini ones, cut the regular ones into smaller pieces.
- If you don’t have a kitchen torch, skip the torching part. Just substitute with untoasted marshmallows.
- The chocolate chips are expected to melt when added to the hot marshmallow and cereal. It’s perfectly ok, but work quickly to minimize the spread of the melted chocolate.
- These treats are pretty big in size. Cut them into small pieces if serving for a party.
- For storage, keep the treats in an airtight container in between wax or parchment papers for up to 5 days. But best on the first few days.
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