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.
Butter a 9x13 dish and set aside (adjust pan size if altering batch size).
Preheat oven to hi-broil and position oven rack on the very 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 they're 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 rice cereal and graham crackers and stir until well combined. Transfer immediately to the baking dish.
After 5 or so 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.