S’mores Rice Krispie Treats
You know that moment when your marshmallow hits the perfect golden brown—not burned, not raw, just soft and gooey with a tiny crisp edge? That’s exactly what these S’mores Rice Krispie treats are going for.
It’s the campfire classic, minus the campfire, minus the mess, and minus you trying to roast a marshmallow over your stove burner at 10pm (been there). These Rice Krispie treats are soft, chewy, melty, crunchy, and just the right amount of sweet. And the best part? No oven needed—unless you wanna be extra and broil the tops like I did (you should).
They’re also so easy, it’s kind of embarrassing. One pot. One pan. One dreamy marshmallow moment to make the perfect Rice Krispie treats.
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Recipe Tips
Low heat only: High heat turns your marshmallows into a weird chewy mess. Low and slow is the move here.
Don’t pack it too tight: Light pressure is all you need. Overpacking = dense, sad squares, rather than delightful Rice Krispie treats.
Want extra gooeyness?: Toss in an extra ½ cup of mini marshmallows after the cereal. They’ll melt just enough but still leave pockets of squish.
Broil = magic: Just 60–90 seconds in the oven makes it feel like the real deal. Keep the door cracked and don’t walk away.
Ingredient Swaps: No butter ? Use coconut oil or vegan butter. Dairy-free ? Make sure your chocolate and marshmallows are dairy-free (Dandies are great). Want extra crunch ? Add crushed pretzels or toasted nuts. Need it gluten-free ? Use GF graham crackers and check your cereal label. More chocolate ? Drizzle melted chocolate across the top before chilling. Why not?
Room Temp: Airtight container for up to 3 days (if they last that long)
Fridge: Keeps for 1 week, just let them come to room temp before eating
Freezer? Technically possible, but they’re best fresh or from the fridge
More Cozy Bakes:
S’mores Rice Krispie Treats
Ingredients
- 4 cups Rice Krispies cereal
- 1 ½ cups mini marshmallows plus extra for topping
- ½ cup chocolate chips dark or semi-sweet
- 1 cup graham crackers crushed
- 4 tbsp unsalted butter
- Optional: flaky sea salt for garnish
Instructions
- Line an 8×8 pan with parchment paper and set aside
- In a large pot over low heat, melt the butter
- Add the marshmallows and stir until fully melted and smooth
- Remove the pot from heat and quickly stir in Rice Krispies and half of the crushed graham crackers and mix until evenly coated.
- Pour the mixture into the prepared pan and press it down evenly with a greased spatula
- Sprinkle the remaining graham crackers, extra mini marshmallows, and chocolate chips on top and press gently to help them stick
- For an authentic toasted s’mores flavor, broil the pan in the oven for 1-2 minutes until the marshmallows are golden and watch closely to prevent burning!
- Let the treats cool at room temperature for 20 minutes before slicing into squares
- Enjoy!!!
