Toasted S'mores Rice Krispie Treats
These Toasted S’mores Rice Krispie Treats are a fun, no-bake twist on the classic campfire favorite. Gooey, broiled marshmallows are folded into buttery cereal with graham cracker crumbs, then layered over melted milk chocolate and a graham cracker base. Finished with a drizzle of chocolate, more crushed grahams, and mini chocolate chips—each bite is packed with nostalgic s’mores flavor.
Servings: 12 slices
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 9x13" 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.