Layered S'mores Rice Krispie Treats
Quick and easy treats with graham crackers, chocolate, marshmallows, and crisp cereal layered together for a fun homemade treat.
Servings: 20 bars
Calories: 211kcal
Equipment
- 1 9x9-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 9x9-inch (not 8x8) 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 (4x5 cuts).
Notes
Storage:
- Store the bars in an airtight container at room temperature (or refrigerator) for a week.
- Freeze for longer storage, 2 to 3 months.
Nutrition
Serving: 1bar | Calories: 211kcal | Carbohydrates: 35g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 129mg | Fiber: 1g | Sugar: 22g | Calcium: 23mg
