I can’t be the only person who thinks “I wish I could have these every day” whenever I have s’mores. It never fails though, I have a true s’more – with a peanut butter cup instead of chocolate bar, obviously – and then spend the rest of the week making sad oven s’mores or even sadder (more sad?) microwave s’mores.
Last time we had a bonfire I went through the same cycle. Real s’mores, oven s’mores, microwave s’mores, sadness. Then I realized I could put it all in to one treat and promptly started working on these s’mores crispy treats.
It’s like an amped up version of the standard, side of the box crispy rice cereal treat with a s’mores twist. I added graham cracker to the crispy rice cereal and topped it with chocolate, more graham cracker, and marshmallow, then toasted the whole thing in the oven.
The best part is, it’s entirely portable, so you can enjoy all the goodness of a s’more, without your clothes smelling like smoke. And you can pack it up in your lunch (or purse) and bring a little summer with you wherever you go.
S’mores Crispy Treats
3 tablespoons butter
1 – 10 ounce bag of standard size marshmallows
4 cups of crispy rice cereal
3 cups of crumbled graham crackers, divided
4 cups of mini marshmallows, divided
2 cups of milk chocolate chips
Prep: This goes pretty quickly once you start, so I like to have everything ready to go.
– Combine crispy rice cereal and 2 cups of graham crackers in a large bowl. (The remaining cup of graham crackers will be for topping the crispy treats.)
– Measure 2 cups of mini marshmallows into their own bowl. I find that when I add them with the cereal and crackers, they tend to melt. (The other two cups will be for topping the crispy treats.)
– Line a 9×13 cake pan with parchment paper.
– Get your no-stick cooking spray ready to go.
– Keep a flat bottomed measuring cup or drinking glass handy. The wider the bottom, the better. You’re going to use this to really pack down your crispy treats.
In a large stock pot, melt the butter. Once the butter is melted, add the standard size marshmallows to the pot and let them melt, stirring constantly.
When the butter and marshmallows are completely melted and smooth, add the graham crackers and cereal. Stir them thoroughly, then add the mini marshmallows and stir them until they’re evenly dispersed, but not melted.
Dump the whole mixture into your parchment lined cake pan. Spray your hands and the bottom of your measuring cup or drinking glass with no-stick cooking spray. Press out the treats and then use your cup/glass to smooth everything out and really pack it down.
Once your crispy treats are really packed down, preheat the broiler in your oven.
Top your crispy treats with the 2 cups of chocolate chips, then the remaining cup of graham crackers, then the remaining 2 cups of mini marshmallows.
Place the whole thing under the broiler until the marshmallows are golden brown and toasty. Make sure you don’t get your parchment paper too close to the broiler. I learned that lesson the hard way.
Let it sit until the whole thing is cool enough to handle. Then, using the parchment paper, lift the whole thing out of the pan and cover it with a tea towel and let it sit until the chocolate as hardened. Cut and serve. I’d recommend spraying your knife with no-stick cooking spray between cuts. They’re pretty sticky.
(The chocolate will set and get hard again, if you give it time. I have never successfully waited for the chocolate to set before I started eating these. I just wait until the marshmallow is no longer lava hot and then dig in. Do what you feel.)