S'mores Rice Krispie Treats (Print Version)
# Ingredients:
→ Base Layer
01 -
6 cups (168g) rice krispie cereal
02 -
2 cups (226g) crushed graham crackers (1 sleeve)
03 -
1 cup (170g) semi-sweet chocolate chips
04 -
15 oz mini marshmallows (1½ bags at 10 oz each)
05 -
¼ cup (57g) unsalted butter
→ Frosting
06 -
1 cup (226g) unsalted butter, room temperature
07 -
13 oz jar marshmallow fluff
08 -
2 cups (227g) powdered sugar
09 -
1 tsp vanilla extract
→ Topping
10 -
Hershey's chocolate bars, broken into pieces
11 -
Crushed graham cracker crumbs
# Instructions:
01 -
In a large mixing bowl, combine the rice krispie cereal, crushed graham crackers and chocolate chips. Set aside.
02 -
In a medium sized pot over low heat, melt the marshmallows and butter until completely smooth and gooey. Pour the marshmallow mixture over the cereal & crushed graham crackers, mix until well coated.
03 -
Transfer mixture to a 9×13 inch pan and press into an even layer. Use a little bit of non-stick cooking spray on your hands to prevent sticking while pressing. Allow the bars to cool completely.
04 -
In a mixing bowl, beat the butter with an electric mixer until fluffy, about 1 minute. Add in the marshmallow fluff and beat again until smooth. Add in the powdered sugar and vanilla extract, mixing one last time until fully incorporated.
05 -
Spread the frosting evenly over the cooled s'mores bars. Cut into squares. Top each square with a piece of Hershey's chocolate bar and sprinkle with graham cracker crumbs.
# Notes:
01 -
Allow the base to cool completely before adding frosting to prevent melting.
02 -
Store in an airtight container at room temperature for up to 3 days.