Here is another recipes I wanted to try for a while, but never got around to it. Until now! I made these a few weeks ago to bring to my friend’s moving away party in San Diego, then I had a crazy craving for them this week so I made them again. The first time I made them, I added half a bag of mini marshmallows that I happened to have on hand at the same time as the chocolate chips to make them super marshmallowy, but I didn’t add them the second time. I wish I did! But let’s not kid ourselves, they were still delicious and of course I devoured them. I also noted in the recipe to use frozen chocolate chips because I found that they were less prone to melting when added to the warm marshmallow and cereal mixture, but you can definitely use room temperature chips as well.
So happy s’mores season (AKA summer) to all and I hope you enjoy the recipe!
S’mores Rice Crispy Treats
(makes about 24 treats)
1/4 cup unsalted butter
1 16-oz bag of miniature marshmallows
3 cups rice crispy cereal
6 cups honey graham cereal
1 cup semi-sweet chocolate chips (preferably frozen)
1/2 bag (8 oz) miniature marshmallows, optional
- Melt butter in a large pot on medium-low heat. When melted, add marshmallows and lower heat to low. Stir until melted and well-blended. Remove from heat.
- Add one cup of rice crispy cereal and 2 cups of honey graham cereal. Mix until well incorporated. Add another cup of rice crispy cereal and another 2 cups of honey graham cereal. Mix until incorporated again. Now add only one cup of each cereal at a time until you reach your desired level of marshmallowy-ness (I wrote down the measurements I used this time, but sometimes I also like to use less cereal so that the treats are more marshmallowy).
- Stir in half of chocolate chips until well incorporated, then stir in the rest of them. Stir in the extra marshmallows, if desired.
- Pour out into a 13×9 inch pan and press it all in with a buttered spatula or waxed/parchment paper. Once cooled, cut into 4 squares by 6 squares so that there are 24 total.