I’ve made these treats dozens of times. They’re so easy to make and the added crunch of graham crackers plus that layer of chocolate makes them much more satisfying than plain rice crispy treats. I actually found this recipe in a health magazine, so it has to be good for you, right? Okay, maybe not when you eat half the pan in one sitting. Not that I’VE ever done that. Ahem.
I think it’s safe to say I have a s’mores obsession. I love my S’mores Cupcakes, my favorite way to fancy up my chocolate pudding is the S’mores version, and this S’mores Cheesecake that I’m not sure why it’s been so long since I’ve made it! Plus, I still have to share my recipes for homemade graham crackers and marshmallows. Oh yes, there are a lot more s’mores coming your way.
But first! This super quick, no-bake, no-fuss recipe for some crisp, marshmallowy goodness. These are perfect for picnics, barbecues, and any of the wonderful summer get-togethers that you have on your calendar. Try them out and enjoy summer!
3 T. butter
1 10 oz. bag of marshmallows
6 c. rice crispy cereal
1 c. semisweet chocolate chips, melted
8 rectangular graham crackers (or 16 squares)
1 c. marshmallow creme
Place butter and marshmallow in a large bowl. Microwave for ~30-45 seconds, or until butter is melted and marshmallows are puffed. Stir well. Add cereal to marshmallow mixture and mix well. Butter a 9×13 pan, then spread half of cereal mixture into the pan and press it firmly in a single layer. Spread melted chocolate on top. Place graham crackers in single layer over chocolate, breaking crackers if needed to fit; top with creme. Spread remaining cereal mixture on top; press firmly. Let s’mores sit at room temperature for at least 15 minutes before cutting and serving.