S’mores Rice Krispie Treats

Oh yes, we’re going there.

I was at Noodles and Co. for the first time a few weeks ago with John and our cellist/runner friend, Arleigh. After scanning the menu and coming to our respective conclusions about what was thee best noodle dish, we approached the cashier and delivered our verdicts.

John – penne marinara.
Me – pad Thai with tofu.
Arleigh, pad Thai without tofu. (side note: Arleigh later tried to steal my tofu because she sub consciously wanted it but forgot to order it. Don’t worry, DIDN’T HAPPEN. Mama needs her tofus.)

Anyway, after placing our orders Arleigh’s eyes got all big when she spotted the basket of desserts, which included rice krispie treats – her fave. “Let’s get the biggest one and split it,” she said, and without waiting for our response she snagged the biggest krispie in the bunch.Off we went to the drink station.

The water/soda machine was fancy, digital, not like our familiar Chipotle’s. Arleigh went first as the Noodles and Co. veteran to show us the proper way, selecting the water button first before putting her cup below the spout.

John walked up next and, with a smirk looked back at me and said, “I got this.” He then leaned in very close to the machine and yelled “WATER,” and then put his cup under the spout and filled it up to the brim. At that point I felt all the drink station jokes had been used up so I just filled up my water and proceeded to our table for 8 where we gladly parked our three hungry white butts.

The tofu thing happened. I slapped Arleigh’s fork away. We all agreed Noodles and Co. would be a terrible place for a first date. An adorable family of 5 at the table next to us kept us well entertained. And at the end of the meal it was time for the krispie, which we ruggedly split three ways with the dullest butter knife we could find. Marshmallow strings ensued. We were a happy bunch.

As I bit into my portion I offered up a rice krispie recipe idea I’d had to add toasted marshmallows instead of regular ones, to give them more of a s’mores feel. Looking at Arleigh you’d think I’d have just proclaimed women shouldn’t have the right to vote or own property. She is a rice krispie purist if I’ve ever met one. Butter, marshmallow, rice cereal. THEY DON’T NEED ANYTHING ELSE.

One week later I was still determined to attempt my s’mores krispie and was so stinking pleased with the results that I had to share. With you all, of course, but also with friends; namely Arleigh.

Two bites in and she agreed it wasn’t such a bad idea after all. I seriously doubt I impressed her so much that she’d request a s’mores over an original, but I did prove that originals can be tweaked and improved and made more fun. So there.

Friends, these krispies were made for summer. For cookouts. For camping trips. For messy picnic style dessert. For hot days, rainy days, lake days. They are light and crispy with hints of graham cracker and toasted mallows. The dark chocolate on top gives them a whole new level of decadence. If you make anything from this site this summer – any one thing – make these krispies. You will be the envy of the neighborhood block party for sure. Bottoms up!

Smores Rice Krispie Treats

Smores and rice krispie treats married together. Toasted marshallows and graham cracker crumbs make these bars ooey, gooey and reminiscent of the ultimate camping dessert. And dark chocolate squares bring the smores feel together.

Author Minimalist Baker

Print SAVE SAVED

4 from 2 votes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 15 (bars)

Course Dessert

Cuisine Vegan (optional), Vegetarian

Freezer Friendly No

Does it keep? 2-3 Days

Cook ModePrevent your screen from going dark

Ingredients

US Customary – Metric

• 5 1/2 cups crisp rice cereal
• 1/4 cup graham cracker crumbs (plus more for topping // gluten-free for GF eaters)
• 2 XL Hershey’s dark chocolate bars (or other dairy-free dark chocolate)
• 3 Tbsp butter (dairy or non-dairy)
• 1 10-ounce bag mini marshmallows (vegan-friendly for vegans)

Instructions

• Butter a 9×13 dish and set aside (adjust pan size if altering batch size).
• Preheat oven to low-broil and position oven rack near the top.
• Pour marshmallows onto one or two lightly greased baking sheets (use fewer or more if adjusting batch size), depending on their size, being careful not to lose any mallows if baking sheets are not rimmed. Place under broiler and watch closely as they'll toast up quickly. Remove when they're dark brown. Set aside.
• In a large pot over medium-low heat, quickly melt the butter and then add the marshmallows, scraping them off the pan with a rubber spatula – a little bit will stick but that’s OK. Just get as much as you can.
• Stir and cook for a minute or two until melted and well combined. Then add the graham crackers and most of the rice cereal (reserving a little as to not dry out the mixture). Stir until well combined. Transfer immediately to the buttered baking dish.
• After a few minutes of cooling, add the chocolate bars and press so they stick to the tops of the rice krispies. I waited a little too long and they didn't quite stick, so use your best judgement – you want them still a tad warm but not hot.
• Cut into about 15 squares (as original recipe is written) and serve immediately! Will keep covered for a few days.

Notes

*Nutrition information is a rough estimate.

Nutrition (1 of 15 servings)

Serving: 1 bars Calories: 188 Carbohydrates: 32 g Protein: 1.8 g Fat: 5.8 g Trans Fat: 0 g Sodium: 156 mg Fiber: 0.5 g Sugar: 16 g

adapted from food.com