The Ultimate Gooey Leftover S'mores Treats
Forget the firepit! These easy, no-mess bars capture all the toasted, chocolatey bliss of s'mores, without the sticky aftermath.
For this little family here in the PNW, the first sign of summer isn’t a date on the calendar – it’s the first semi-warm evening that we head out to the firepit and make s’mores. It’s one of our favorite traditions, yet every time I am left with a pantry full of leftover ingredients. Inevitably, by the end of summer, I am tossing out a half bag of marshmallows and some stale graham crackers.
But not this year. This year, I created the ultimate solution – a recipe that transforms that s'mores surplus into the most incredible treat. It packs all the gooey, chocolatey, toasted flavor of a campfire s'more into a perfect, no-mess bar.
Trust me, these are so good, everyone in our house wants to skip the campfire and buy the ingredients just to make them. Enjoy!
How-To: S’mores Rice Krispie Treats
Prep time: 20 minutes Resting time: 1 hour Yields: 20 squares
Equipment
Ingredients
½ cup Unsalted Butter (1 stick)
16 - 18 oz. Marshmallows (any size works, from large s'mores-style to mini).
1 tsp. Vanilla Extract
¼ tsp. Sea Salt
7 cups Rice Krispies Cereal
1 cup Graham Cracker Crumbs (from ~7 full cracker sheets), divided
3-4 standard Hershey's bars, broken into pieces
Instructions
Prep Your Pan: Lightly grease a 9x13 inch baking pan or a large cookie sheet with butter or non-stick spray. For perfectly clean cuts and easy removal, line the pan with parchment paper, leaving an overhang on the two long sides to act as handles.
Prepare Marshmallows: Set aside about one-quarter of the bag. If you are using large s'mores marshmallows, use a pair of kitchen shears or a lightly greased knife to dice this reserved portion into smaller, dime-sized pieces (this is non-negotiable for achieving maximum goo factor). If using minis, simply keep them whole.
Brown the Butter: In a large pot or Dutch oven, melt the butter over medium-low heat. Continue to cook, swirling the pan occasionally, as the butter foams and turns a golden brown with a nutty aroma. Watch it closely as this happens quickly.
Melt the Marshmallows: Turn the heat to low. Add the larger, unreserved portion of your marshmallows to the pot. Stir continuously until they are completely melted and smooth.
Combine Everything: Remove the pot from the heat. Immediately stir in the vanilla extract and salt. Add the Rice Krispies cereal, ¾ cup of the graham cracker crumbs, and the reserved, prepped marshmallows. Gently fold with a greased spatula until everything is just barely coated.
Press Gently: Transfer the mixture to your prepared pan. Using your greased spatula or lightly buttered hands, gently press the mixture into an even layer. Do not compact it tightly, as this is the secret to keeping the treats soft and chewy.
Prepare Chocolate Topping: Place chocolate in a double boiler pot over a saucepan filled with an inch of simmering (not boiling) water. Make sure the bottom of the bowl doesn't touch the water. Stir frequently until the chocolate is completely melted and smooth. If you do not have a double boiler pot, you can melt the chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
Add Chocolate Topping: Pour the melted chocolate over the treats and spread it into an even layer with a spatula. Immediately sprinkle the remaining ¼ cup of graham cracker crumbs over the top.
Set and Serve: Let the treats cool completely at room temperature for at least 1 hour, or until the chocolate is firm. Use the parchment paper handles to lift the treats from the pan before cutting into squares.
Each recipe is the result of plenty of taste-testing. If this becomes a new favorite, 'tipping the chef' is a fun way to fuel the next delicious experiment.
Storage:
Store the treats in an airtight container at room temperature. They will stay soft and chewy for up to 3 days. Do not refrigerate, as this will make them hard.
