All the gooey, toasty, chocolatey magic of a campfire s’more packed into a no-bake bar you can make in your kitchen anytime!
If you love Rice Krispie treats and you really love s’mores, this recipe is going to rock your world. I took the classic gooey treat to the next level by broiling the marshmallows until golden and toasty (hello, campfire vibes 🔥), folding them into melted butter and cereal, and sandwiching everything over graham crackers with plenty of melted milk chocolate. To finish things off, I added a chocolate drizzle, crushed graham crackers, and mini chocolate chips on top—because more is more when it comes to s’mores. 😉
These are sweet, sticky, crunchy, and nostalgic in the best way. And they’re perfect for parties, after-school snacks, or late-night dessert cravings when you want something fun but low effort.
Recipe Tips:
- Broiling Tip: Use a lower rack for broiling to give yourself more control over how toasty the marshmallows get.
- Don’t Over-Pack: Lightly press the cereal mixture into the pan—too much pressure and they’ll get dense.
- Chocolate Swaps: You can use semi-sweet or dark chocolate if you prefer a richer flavor.
- Make-Ahead Friendly: Store these in an airtight container at room temp for 2–3 days or in the fridge for up to a week.
- Salted butter: If you follow this blog you know that I always bake with salted butter. It’s a personal preference but if you’d like to use unsalted you can! Add in 1/2 tsp salt.
- Vanilla Extract: Have you ever noticed that if you order a Rice Krispie treat from a bakery it tastes sooo good? That’s because they add vanilla extract. I add the vanilla extract to the melted butter and it adds a caramelized vanilla flavor that is just incredible.
- Marshmallows: I like to use bigger marshmallows for this recipe because we are toasting them and this recipe calls for 2, 10 ounce bags. It creates that gooey deliciousness that makes for the best bite. Do not over cook the marshmallows. You just want to toast and get melty.
Whether you’re reminiscing about summer nights around the campfire or just craving something sweet and nostalgic, these S’mores Rice Krispie Treats bring all the flavor with none of the fuss. They’re easy to whip up, totally crowd-pleasing, and packed with everything you love—crispy cereal, gooey toasted marshmallows, rich melted chocolate, and that classic graham cracker crunch. One bite, and you’ll be hooked 💛 If you’re looking for other Rice Krispie treat recipes click here!
Toasted S’mores Rice Krispie Treats
Ingredients
- 1 cup salted butter
- 20 oz large marshmallows
- 1 tbsp vanilla extract
- 9 cups Rice Krispies
- 1 cup crushed graham crackers
- 1 sleeve graham crackers for the base & crushed on top
- 1 ½ cups milk chocolate chips you can use bittersweet or semisweet if you prefer!
- 2 tsp mini chocolate chips
Instructions
- In a large pot, melt the butter over medium heat. Continue cooking, stirring often, until the butter foams and turns golden brown with a nutty aroma (about 3–5 minutes). Pull off the heat.
- Line a baking sheet with foil or parchment paper sprayed lightly with nonstick cooking spray (this helps prevent sticking). Spread the marshmallows in an even layer and broil on high for 2–3 minutes, until golden and toasty. Watch closely—they toast quickly and can burn fast!
- Add the toasted marshmallows and vanilla extract to the browned butter and stir until smooth and fully melted.
- Fold in the Rice Krispies and 1 cup crushed graham crackers until everything is well coated. To keep the mixture from sticking to the spatula run under water or spray it with nonstick cooking spray!
- Line a 9×13" pan with parchment paper. Place whole graham crackers in a single layer on the bottom. Pour and spread 1 cup of the melted milk chocolate over the graham crackers. Gently press the cereal mixture on top of the melted chocolate layer using a buttered spatula or wax paper.
- Drizzle the remaining melted chocolate over the top, then sprinkle with extra crushed graham crackers and mini chocolate chips. Let set at room temperature or refrigerate for 30 minutes before slicing.
Good recipe but when I Made it ratios are off you say 20 large marshmallow I used 25 and 9 cups of rice krispies they were day and fell apart while cutting them up need a lot more marshmallows or less cereal otherwise world have been 5 star
Hi! The recipe calls for 20 oz of large marshmallows, not just 20 marshmallows! That is why it turned out dry!
Made these for a pot luck and they were a big hit! SOOOOO good. I’m going to make them again but this time I might do a ganache layer vs melted chocolate chips.