S’mores Rice Krispies Treats That Actually Matter

Okay, stop scrolling—this is the s’mores mashup your snack life asked for. I first made these after a tenting disaster turned our campfire into a marshmallow bonanza—so yes, I speak from sticky, burnt-finger experience. The star ingredient here? Jumbo marshmallows—they make the whole bar pillowy and nostalgic. By the end you’ll get gooey, chocolatey Rice Krispies squares with that toasted-s’mores vibe, no camping required. If you like cereal bars, check out this coconut Rice Krispy treats for a tropical twist.

Why You’ll Love This Recipe

Why does this work so well? Rice Krispies provide the airy crunch while Golden Grahams add a cozy, honeyed backbone. Throw in jumbo marshmallows and chopped Hershey’s, and you get textures and flavors that sing together.

• Quick to make: Ready in about 20 minutes, perfect for last-minute cravings.
• Nostalgic flavor: Hits that classic campfire s’mores note without leaving soot on your eyebrows.
• Crunch + goo: Rice Krispies and Golden Grahams create texture contrasts, while jumbo marshmallows keep it soft.
• Kid-approved, adult-loved: Works for bake sales, lunchboxes, and midnight snack raids.

Ingredients You’ll Need

• 6 Tablespoons salted butter
• 1 (12-ounce) bag jumbo marshmallows
• 1 teaspoon vanilla extract
• 4 cups Rice Krispies
• 2 cups Golden Grahams cereal
• 2 1/2 cups mini marshmallows (divided (about 1/2 of a 10-ounce bag))
• 4 Hershey bars (broken up into pieces)

How to Make (Step-by-Step)

STEP 1

Line a 9×9 baking dish with a parchment paper sling or butter for easier removal. Set aside.

STEP 2

Melt butter in large saucepan over medium heat. Add jumbo marshmallows to melted butter. Continue to stir and gently melt over medium heat until marshmallows are melted and smooth.

STEP 3

Remove from heat and stir in vanilla extract. Add rice krispies, Golden Grahams, and 1 1/2 cups of miniature marshmallows. Stir until cereal is evenly coated with melted marshmallow mixture. Transfer half of the cereal mixture into the prepared pan, then sprinkle with half of the chopped Hershey’s bars and half of the remaining 1 cup of miniature marshmallows. Add remaining cereal mixture then press gently into the pan to compact slightly. Be careful not to compress the treats too much though or they will be dense and hard. Top with remaining Hershey’s bars and marshmallows. Cut into small squares to serve.

Serve warm or at room temp. If you like gooey centers, cut while warm; if you want neater edges, wait until cooled. These keep well and slice cleanly with a sharp knife.

Pro Tips for the Best Results

• Use fresh marshmallows: Fresh marshmallows melt smoother and give a fluffier texture.
• Low heat is your friend: Melt gently to avoid scorching and grainy texture.
• Don’t over-press: Compacting slightly helps bars hold shape; squeezing hard makes them brick-like.
• Chop chocolate: Break Hershey bars into uneven chunks for better melty pockets.
• Toast the tops (optional): Use a kitchen torch for that campfire look and slight char.

True story: I scorched a pot once by mistaking medium-high for “medium”—don’t be like me. Stir steadily and give the marshmallows time; patience rewards you with a glossy, smooth mix. Also, butter your spatula—sticky hands are fun, but not always on purpose.

Fun Variations & Topping Ideas

Variations:

• Cookie butter swap: Replace some butter with cookie butter for nutty depth.
• Peanut butter swirl: Melt 1/2 cup peanut butter and swirl into the mixture.
• Salted caramel drizzle: Add a thin caramel ribbon after pressing the bars.

I also love a colorful twist—check this Lucky Charms Rice Krispie treats idea.

Want to experiment? Try swapping cereals to change sweetness and texture, or add a splash of almond or mint extract for a grown-up twist. Small changes create big flavor jumps, so play around and keep what tastes best to you.

Toppings:

• Crushed graham crackers for extra crunch.
• Sea salt flakes to balance the sweetness.
• Mini chocolate chips for concentrated cocoa hits.

If you go overboard with toppings, I won’t judge—well, maybe a little. Press toppings lightly so they stick, then let the bars set before stacking. A sprinkle of coarse salt balances the sugar like a little culinary mic drop.

Storing and Reheating

Store these bars in an airtight container at room temperature for up to two days. If your kitchen gets hot, refrigerate for up to five days to keep chocolate from melting. Reheat by microwaving single squares for 5–8 seconds to bring back that gooey charm.

Freeze well-wrapped bars for up to a month; thaw in the fridge overnight to avoid sogginess. If they firm up too much in the fridge, a quick 5–8 second zap in the microwave softens them without turning marshmallows into lava. For a slight crisp outside, warm briefly in a 300°F oven for 3–4 minutes.

Leftover ideas

• Mash warm squares into ice cream for instant sundae heaven.
• Crumble over yogurt with berries for a dessert-y breakfast.
• Turn small bites into party skewers with marshmallows and fruit.

Leftovers turn into fun snacks and gifts—wrap small squares in cellophane for neighbors. Chop and fold into cookie dough for marshmallow-studded cookies. Use as a portable dessert by skewering cubes with fruit for a party platter.

Frequently Asked Questions (FAQ)

Can I use regular marshmallows?

Yes, but jumbo marshmallows give a softer, more pillowy texture; if you use regular ones, increase quantity slightly.

Can I make these gluten-free?

Maybe—swap the Golden Grahams for a gluten-free cereal and check labels on Rice Krispies, since formulations can vary.

Can I add nuts?

Yes—fold in chopped peanuts or almonds for crunch, but remember this changes the shelf life and allergy profile.

How do I avoid sticky counters?

Line your counter with parchment or keep a buttered bowl of water nearby for sticky spatulas. Wipe as you go and use warm water to dissolve marshmallow residue. Trust me, a clean station makes cleanup nearly enjoyable.

Can I make these ahead for a party?

Absolutely—make them a day ahead and store at room temp in an airtight container for best texture. If you need to prepare farther in advance, freeze and thaw slowly to preserve gooeyness. Label containers so you don’t accidentally serve the experimental coconut batch when you promised classic.

Conclusion

These S’mores Rice Krispies Treats combine crunchy cereal, pillowy marshmallows, and melty chocolate for an unbeatable nostalgic snack. Give the recipe a try, leave a comment and rating so I can live vicariously through your kitchen wins, and if you want a slightly different take, check a classic S’mores Rice Krispie Treats recipe for comparison. FYI, these are dangerously easy—so share wisely. Rate it and tell me your favorite twist.