Smores Rice Krispie Treats Recipes

S'MORES RICE CRISPY TREATS

Steps:

• Grease a 9x11-inch pan. Mix rice cereal and honey graham cereal together in a large bowl; set aside.
• Melt butter over medium heat in a large saucepan. Stir in marshmallows until completely melted and combined with butter, 5 to 7 minutes. Remove from heat. Stir in cereal mixture until coated. Pour into the prepared pan and gently compress with a greased spatula.
• Melt chocolate in a microwave-safe bowl in a microwave oven, heating and mixing until chocolate is melted, in 30-second increments. Spread chocolate over cereal mixture and allow to cool completely, 15 to 30 minutes. Cut and serve.

S'MORES RICE KRISPIE TREAT SANDWICH RECIPE

Steps:

• Prepare ahead by mixing together the Rice Krispies and the graham cracker crumbs.
• Melt 1 stick of butter and 1 (16 oz) bag of mini marshmallows in a large pot over medium high heat, stirring constantly.
• Add the Rice Krispie and graham cracker crumb mixture to the pot and stir together well. Remove from heat.
• Scoop the Rice Krispie treat mixture from the pot and press it out thin onto a large, lightly greased cookie sheet. Allow to cool.
• Cut the Rice Krispie treats in half. Slather the Hershey's spread liberally onto one of the halves.
• Top the Hershey's spread with mini marshmallows.
• Use a spatula to flip the remaining Rice Krispie treats on top of the mini marshmallows.
• Cut up and enjoy!

S'MORES RICE KRISPIE TREATS

Steps:

• Line a 9"x9" baking pan with foil and lightly spray with non-stick cooking spray. Set aside.
• Melt the butter in a large pot over medium heat, until melted.
• Stir in marshmallows (reserve 1 cup to stir in at the end) and keep stirring until the marshmallows have melted and are smooth.
• Remove from heat and stir in the vanilla extract, puffed rice, cocoa puffs, and golden grahams cereals until the cereal is coated. Stir in 1 cup of reserved marshmallows. Pour mixture into the prepared pan and use a piece of parchment paper to gently press into pan.
• Sprinkle the top with extra cereal pieces and let cool. Remove treats from pan and cut into squares. Enjoy!

EASY S'MORES RICE KRISPIE TREATS

Steps:

• Grease a 9x13-inch pan with butter or nonstick spray.
• Put 9 graham cracker sheets into a large zip-top bag. Crush the crackers with a rolling pin or mallet, to make fine crumbs. Set aside.
• Place the butter, 6 cups of miniature marshmallows, and the vanilla extract into a large stock pan. Melt over medium-low heat, stirring frequently, until melted.Alternatively, place in a large microwave-safe bowl and microwave in 30-second intervals, stirring in between, until melted. If the marshmallows are not yet melted after 1 minute, continue microwaving in 10-second intervals.
• Add the graham cracker crumbs and the rice cereal into the melted marshmallow mixture. Stir until the cereal and crumbs are completely coated with the marshmallows.
• Pour the marshmallow-cereal mixture into the 9x13-inch pan. Using your spatula, gently smooth out into bars, being careful not to pack in too firmly as that will make the bars stiff.
• Break the remaining graham crackers into chunks. Sprinkle half of the graham crackers over the bars. Top with half of the chocolate, then add remaining graham crackers and the rest of the chocolate.Sprinkle the rest of the bag of marshmallows over the top of the bars.
• Turn your oven broiler onto high and adjust the oven rack to the second from the top position. Place the bars onto the rack and heat until the marshmallows are golden brown.The total time will depend on your oven. It takes my oven about one minute. Check the marshmallows every 20 seconds, as they can burn quickly.

S'MORES CRISPY BARS

Steps:

• In a 6-qt. stockpot, melt butter over medium heat. Add marshmallows; cook and stir until melted. Remove from heat. Stir in cereal and crushed crackers. Fold in chocolate chips. Press into a greased 13x9-in. baking pan. Cool to room temperature., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in marshmallow creme on low speed just until blended. Spread over bars. Sprinkle crushed crackers over frosting. Cut into bars. Break each candy bar into 12 pieces; place a piece on each bar.

S'MORES CRISPY RICE TREATS

Steps:

• Set aside 1 cup marshmallows, 3/4 cup chocolate chips and 1/2 cup crushed graham crackers to top the treats with.
• Lightly spray an 8-inch square metal baking pan with nonstick spray. Cut out an 8-inch-wide strip of parchment paper and use it to line the pan, leaving enough overhang on the sides so you can use the flaps to lift out the treats. Lightly spray the parchment with nonstick spray.
• In a large nonstick pot over medium heat, add the butter. Swirl around until melted, then dump in the marshmallows. Stir gently with a spatula until the marshmallows have completely melted, about 90 seconds. Remove the pot from the heat, then add the rice cereal and stir until combined. Let cool slightly, then add the crushed graham crackers and fold in gently. Add the chocolate chips and mix just barely until folded in (if you mix too much, the chocolate will melt completely).
• Dump the mixture into the lined pan and press down gently so the mixture is evenly distributed in the pan. While still warm, sprinkle with the reserved marshmallows, reserved chocolate chips and reserved crushed graham crackers. Using a creme brulee torch, toast the marshmallows and melt the chocolate evenly, using a sweeping motion so the marshmallows don't catch fire, about 45 seconds.
• Allow to cool completely, about 30 minutes.
• Slice into squares using a warm, sharp knife and serve.