Quick Layered S’mores Rice Krispie Treats
Easy s’mores rice krispie treats bring together gooey marshmallows, melted chocolate, and graham crackers for a fun twist on the classic crisp cereal bar. The layers add a satisfying mix of texture and flavor while keeping the recipe quick to make. It’s a simple treat that feels special enough for both parties or a cozy night at home.
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There’s so much to love about this delicious variation on the classic rice krispie treat: you still get the familiar gooey marshmallow and crunchy cereal, but with the addition of chocolate and graham cracker layers that give every bite a cozy s’mores flavor, all without needing a campfire.
Thankfully, they are still as simple to make as basic rice krispies with only two more ingredients that most of us already keep on hand (I was inspired by King Arthur’s version, but made it pantry friendly, easier to eat, and simplified the steps). While the layering looks impressive, each step is easy enough for kids to help with or for you to pull together on a busy weeknight.
These bars are also a fantastic make-ahead dessert since they slice cleanly and hold up well, which makes them ideal for parties, potlucks, or gifting. Believe it or not, you can even freeze rice krispie treats! They hold up so well that after thawing you can’t tell they were frozen.
Once you try this riff on rice krispie treats, you may find yourself making a batch anytime you want a fun twist on a classic with a flavor you know everyone will love.
This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Every year, food bloggers get together to share new holiday cookie recipes to make and give.
This year, The Sweetest Season is raising money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.
Help us raise money for this important cause through our fundraising page.
Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2025, up to $100,000. Whatever money we raise will automatically double on our fundraising page!
Recipe Ingredient Notes
- Crispy rice cereal: You can, of course, use the classic Rice Krispie cereal, but I like to use a brown rice cereal with half the sugar.
- Marshmallows: It’s easiest to use mini marshmallows for both the addition and the melted part. If you only have large marshmallows, you can cut each into four pieces to melt, and a bit smaller for the ones that stay whole.
- Graham crackers: I adapted this recipe to use up a sleeve of graham crackers – whatever isn’t used in the base layer gets crushed to use in the marshmallow layer, which also adds more s’mores flavor throughout. I do think it’s worth paying a bit more for healthier graham crackers – Annie’s brand uses whole wheat “graham flour” as the first ingredient and both Annie’s and Trader Joe’s crackers contain mostly ingredients we recognize (vs. the regular flour, soybean oil, lecithin, and artificial flavors of the regular brands).
- Chocolate chips: I used dark chocolate chips, but any chocolate chips or broken chocolate bar would work.
- Butter: I prefer real butter when melting with marshmallows, but if you’re avoiding dairy, margarine will work, too.
- Salt and vanilla: These are both optional, though I do think the vanilla gives a nice flavor and the salt gives a bit more depth to the flavor, as well. Do not skip the salt if you’re using unsalted butter, though.
Healthy Marshmallows?
I did a bit of research into this and found that there isn’t that much difference between the ingredients of store bought marshmallows, and definitely not enough to pay almost $3.00 more for a bag. Kraft Jet-Puff still has blue 1 food dye, but Target’s Good and Gather brand does not. Dandies (also the exact same ingredients of Trader Joe’s marshmallows) is a popular “healthy” option, but a look at the ingredients shows that while they don’t have food dye, they sort of use the same things as the other brands, just different versions (tapioca starch for corn starch, no animal gelatin but soy and carrageenan, natural flavor). All of the above brands have about the same amount of added sugars – 17g per 28g of marshmallows.
How to Make S’mores Rice Krispie Treats
Step 1: Line a 9×9-inch (not 8×8) pan with parchment and grease any sides not covered. Layer graham crackers to cover the bottom completely, using a knife to break the crackers into pieces as needed. Crush the crackers remaining from the sleeve and add to a large bowl.
Step 2: Melt chocolate chips and a teaspoon of butter in the microwave for a minute and stir until smooth (or melt in a small saucepan over medium-low). Pour over cracker layer and spread evenly. Set aside.
Step 3: To the large bowl with the cracker crumbs, add the rice cereal and 2 cups of mini marshmallows.
Step 4: Add butter, marshmallows, vanilla, and salt to a large microwave safe bowl – it will puff up (TIP: I used an 8-cup glass batter bowl – it helps to have a handle). Microwave on high for 1 minute and stir well. If needed, microwave at 15 second increments until completely melted and smooth.
No Microwave? Here’s how to use the stove top (uses more time and muscle): In a large saucepan, melt the butter over medium-low heat. Turn the heat to low and add the marshmallows, vanilla and salt, stirring constantly until the marshmallows are fully melted. Remove from heat and add rice mixture to the pan to stir together.
Step 5: Either scrape the melted marshmallows into the bowl with the rice mixture or pour the rice mixture into the marshmallows, your choice. Stir everything together well until all the rice mixture is coated.
Step 6: Spoon the rice crispie mixture onto the chocolate layer evenly to minimize moving the chocolate layer. Press all over firmly (like, really firm) with a WET hand. I tried a greased hand and a spatula and the best results with least amount of sticking happened with a wet hand.
Step 7: Refrigerate the treats for 1 to 2 hours. Run a knife down any sides not covered with paper and lift the bars out onto a cutting board. Cut into 20 bars (4×5 cuts) – you can cut into larger bars, but we found they are harder to eat.
Storage
- Store the bars in an airtight container at room temperature (or refrigerator) for a week.
- Freeze for longer storage, 2 to 3 months.
I hope you enjoy these s’mores rice krispie treats – if you make them leave a rating and review so I know how you liked them!
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Layered S’mores Rice Krispie Treats
Equipment
- 1 9×9-inch pan
- large glass bowl preferably with a handle
- Optional: large saucepan
Ingredients
- 1 sleeve graham crackers, divided (this is a good option)
- 1½ cups chocolate chips or equivalent ounces of broken chocolate bar
- 1 teaspoon butter (or coconut oil/margarine for dairy free)
- 5 cups crisp rice cereal (I used brown rice cereal)
- 8 cups mini marshmallows, divided (about a 16-ounce package)
- 6 tablespoons butter (or margarine for dairy free)
- 1 teaspoon vanilla, optional
- 1/4 teaspoon salt (increase to 1/3-1/2 teaspoon if using unsalted butter)
Instructions
- Line a 9×9-inch (not 8×8) pan with parchment and grease any sides not covered.
- Layer graham crackers to cover the bottom of the pan completely, using a knife to break the crackers into pieces as needed. Crush the crackers remaining from the sleeve and add to a large bowl.
- Melt chocolate chips and a teaspoon of butter in the microwave for a minute and stir until smooth (or melt in a small saucepan over medium-low). Pour over cracker layer and spread evenly. Set aside.
- To the large bowl with the cracker crumbs, add the 5 cups of rice cereal and 2 cups of the mini marshmallows.
- To use a microwave: Add butter, marshmallows, vanilla, and salt to a large microwave safe bowl – it will puff up (TIP: I used an 8-cup glass batter bowl – it helps to have a handle). Microwave on high for 1 minute and stir well. If needed, microwave at 15 second increments until completely melted and smooth.
- To use the stovetop: In a large saucepan, melt the butter over medium-low heat. Turn the heat to low and add the marshmallows, vanilla and salt, stirring constantly until the marshmallows are fully melted. Remove from heat before adding rice mixture to the pan.
- Either scrape the melted marshmallows into the bowl with the rice mixture or pour the rice mixture into the melted marshmallows, your choice. Stir everything together well until all the rice mixture is coated.
- Spoon the rice crispie mixture onto the chocolate layer evenly to minimize moving the chocolate layer. Press all over very firmly with a WET hand, making sure it's even out to the edges. (TIP: A wet hand worked better than greased or using a spatula.)
- Refrigerate the treats for 1 to 2 hours.
- Run a knife down any sides not covered with paper and lift the bars out onto a cutting board. Cut into 20 bars (4×5 cuts).
Notes
- Store the bars in an airtight container at room temperature (or refrigerator) for a week.
- Freeze for longer storage, 2 to 3 months.
Nutrition
More Easy No Bake Recipes
- Ultimate No-Bake Chewy Granola Bars
- Healthy No Bake Fudge Oatmeal Bars (Gluten Free, Egg Free)
- Easy No Bake Chocolate Almond Oat Cups (Dairy Free, Gluten Free)
Jami, these Layered S’mores Rice Krispie Treats look like so much fun. The mix of gooey marshmallows, melted chocolate, and graham cracker layers adds the perfect texture and flavor combo, and I love how quick and easy they are to make. Such a great treat for parties or a cozy night in!
Thank you so much for participating in this year’s Sweetest Season and bringing another delicious cookie recipe to the virtual celebration. I am so appreciative for you and everyone who joins me in this yearly and am always blown away with the generosity. I hope you and yours have the happiest holiday season!
Thank you, Erin – it was fun to participate again!