I reimagined campfire sweets as S’mores Rice Krispie Treats, layering Golden Grahams, generous marshmallows, and chocolate into an easy no-bake summer dessert that never lasts long at my gatherings.

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I love turning campfire nostalgia into something you can eat at the kitchen table. These S’mores Rice Krispie Treats cram gooey marshmallows and crunchy Golden Grahams cereal into bars that get delightfully messy.

Theyre wildly simple but somehow every bite hits that toasted sweetness you remember from summer nights, and it makes you want one more square. I dont fuss with fancy stuff, I just want that honest, sticky chew that makes people smile.

If youre after an easy no bake crowd pleaser thats playful and a little bit nostalgic, this might be the one you keep making.

Ingredients

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Unsalted butter gives rich mouth feel, helps bind treats, mostly fat little nutrition.
Marshmallows are pure sugar fluff that melt sticky and sweet, no protein or fiber.
Golden Grahams cereal adds crunchy carbs and some fiber, kids love the sweetness.
Finely crushed graham crackers add toasty depth and a bit of real graham flavor.
Semisweet chocolate chips give chocolate depth, some antioxidants but more sugar and calories.
Extra mini marshmallows on top make it feel campy, soft and extra sweet.
Vanilla extract tiny splash rounds flavors, gives bakery aroma its optional but nice.
Pinch of salt amps flavor, makes chocolate pop and balances sugar, simple trick.

Ingredient Quantities

6 tablespoons unsalted butter

10 ounces marshmallows (about 40 regular or 4 cups mini)

7 cups Golden Grahams cereal

1 cup finely crushed graham crackers (about 8 full crackers)

1 1/2 cups semisweet chocolate chips (about 9 ounces)

1 cup mini marshmallows extra for topping

1 teaspoon vanilla extract (optional)

Pinch of salt

How to Make this

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1. Line a 9×13 inch pan with parchment paper and butter or spray the paper so the bars wont stick.

2. In a large heavy pot melt 6 tablespoons unsalted butter over low heat, then add 10 ounces marshmallows and stir until smooth and melted, take care not to burn them.

3. Remove pot from the heat, stir in 1 teaspoon vanilla extract if using and a pinch of salt.

4. Quickly fold in 7 cups Golden Grahams cereal and 1 cup finely crushed graham crackers until everything is evenly coated; if you want melty chocolate pockets stir about 1 cup of the 1 1/2 cups semisweet chocolate chips into the hot mixture now and save the rest for the top.

5. Transfer the mixture to the prepared pan and press down evenly using a greased spatula or lightly buttered hands, press firm but not so hard the treats get too dense.

6. Scatter the remaining chocolate chips and 1 cup extra mini marshmallows across the top.

7. Put the pan under a hot broiler for 20 to 60 seconds, watching nonstop, until the marshmallows puff and get golden; or use a kitchen torch to toast them instead. The chips will soften and make that gooey s’mores layer.

8. Let the pan cool completely at room temperature (30 minutes or more) so the bars set, then lift out using the parchment and cut into squares with a sharp knife warmed under hot water and wiped dry for cleaner cuts.

9. Store leftovers in an airtight container at room temp for up to 3 days, or layer with parchment between them so they dont stick together.

10. Quick hacks: warm the chocolate chips 10 to 20 seconds in the microwave if they dont soften under the broiler, press extra graham crumbs on top for crunch, and work fast once marshmallows melt cause they firm up quick.

Equipment Needed

1. 9×13 inch baking pan lined with parchment paper and greased with butter or nonstick spray
2. Large heavy pot for melting the butter and marshmallows on low heat
3. Heatproof silicone spatula or wooden spoon for stirring and folding, be careful not to burn the marshmallows
4. Measuring cups and measuring spoons for the cereal, chocolate and vanilla
5. Rolling pin or food processor, or a zip top bag and a heavy jar to crush the graham crackers
6. Rubber spatula or lightly buttered hands to press the mixture evenly into the pan
7. Sharp knife plus a towel and a bowl of hot water to warm the blade for cleaner cuts
8. Oven with broiler or a handheld kitchen torch to toast the top (watch it nonstop so it doesnt burn)

FAQ

Q: How should I melt the butter and marshmallows without scorching them? A: Use low medium heat on the stove and stir constantly till most of the marshmallows are melted, then take off the heat and keep stirring till smooth. Or microwave in 30 second bursts, stirring between each burst. Dont walk away, they burn fast.

Q: Can I swap regular marshmallows for mini ones or vice versa? A: Yes, 10 ounces equals about 40 regular or 4 cups mini marshmallows. Minis melt faster so stir more, regular ones might need a little more time or chopping, but either works fine.

Q: How do I keep the treats crisp and not gooey or soggy? A: Press the warm mixture firmly and evenly into a 9×13 pan lined with parchment or greased foil so it sets tight. Dont press too hard tho or they get dense. Let cool fully before cutting so they hold their shape.

Q: What should I do with the chocolate chips so they dont all sink or make a mess? A: Fold about half the chips into the cereal mixture then sprinkle the rest on top while it is still warm so they melt a little and stick. For a cleaner look melt the chips and spread as a thin top layer, then add mini marshmallows and toast briefly.

Q: Best way to cut neat squares without shredding them? A: Chill for 10 to 20 minutes to firm up, then use a knife warmed under hot water and wiped dry between cuts or use a sharp serrated knife. That gives cleaner edges.

Q: How do I store them and how long will they last? A: Keep in an airtight container at room temp for 2 to 3 days for best texture, up to 5 days they'll be ok but chewier. You can freeze individually wrapped for up to a month, thaw at room temp before serving.

S’mores Krispie Treats Recipe Substitutions and Variations

Unsalted butter: swap 1:1 with solid coconut oil (gives a slight coconut taste) or use salted butter and skip the pinch of salt, shortening works too but it’s blander.
Marshmallows (10 oz): use vegan marshmallows 1:1 for a plant based version, or you can melt about 1 to 1 1/4 cups marshmallow creme instead though texture will be a bit chewier.
Golden Grahams (7 cups): swap equal volume with Rice Krispies for the classic krispie treat texture, or use Cinnamon Toast Crunch for extra flavor.
Semisweet chocolate chips (1 1/2 cups): use chopped bittersweet or milk chocolate by weight (about 9 oz), or try peanut butter chips for a different twist.

Pro Tips

– Melt the marshmallows on very low heat and stir constantly so they dont scorch; if you’re nervous use a double boiler or microwave in short bursts. A silicone spatula helps scrape the pot clean so you get every gooey bit.

– For best melty chocolate pockets, fold some chips into the hot mix and press the rest on top, but if the top chips dont soften under the broiler warm them 10 to 20 seconds in the microwave first. Sprinkle a tiny pinch of flaky sea salt on top after toasting to cut the sweetness.

– Don’t press the mixture too hard into the pan or the bars turn dense and rubbery; press evenly with lightly greased parchment or a piece of wax paper, firm enough to hold shape but still a little springy.

– Toast the mini marshmallows under the broiler while watching nonstop, or use a kitchen torch for more control; cut with a knife warmed under hot water and wiped dry for cleaner slices, and store layers with parchment so they dont stick.

S'mores Krispie Treats Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I reimagined campfire sweets as S'mores Rice Krispie Treats, layering Golden Grahams, generous marshmallows, and chocolate into an easy no-bake summer dessert that never lasts long at my gatherings.

Servings

servings

Calories

347

kcal

Equipment: 1. 9×13 inch baking pan lined with parchment paper and greased with butter or nonstick spray
2. Large heavy pot for melting the butter and marshmallows on low heat
3. Heatproof silicone spatula or wooden spoon for stirring and folding, be careful not to burn the marshmallows
4. Measuring cups and measuring spoons for the cereal, chocolate and vanilla
5. Rolling pin or food processor, or a zip top bag and a heavy jar to crush the graham crackers
6. Rubber spatula or lightly buttered hands to press the mixture evenly into the pan
7. Sharp knife plus a towel and a bowl of hot water to warm the blade for cleaner cuts
8. Oven with broiler or a handheld kitchen torch to toast the top (watch it nonstop so it doesnt burn)

Ingredients

6 tablespoons unsalted butter
10 ounces marshmallows (about 40 regular or 4 cups mini)
7 cups Golden Grahams cereal
1 cup finely crushed graham crackers (about 8 full crackers)
1 1/2 cups semisweet chocolate chips (about 9 ounces)
1 cup mini marshmallows extra for topping
1 teaspoon vanilla extract (optional)
Pinch of salt

Directions

Line a 9×13 inch pan with parchment paper and butter or spray the paper so the bars wont stick.
In a large heavy pot melt 6 tablespoons unsalted butter over low heat, then add 10 ounces marshmallows and stir until smooth and melted, take care not to burn them.
Remove pot from the heat, stir in 1 teaspoon vanilla extract if using and a pinch of salt.
Quickly fold in 7 cups Golden Grahams cereal and 1 cup finely crushed graham crackers until everything is evenly coated; if you want melty chocolate pockets stir about 1 cup of the 1 1/2 cups semisweet chocolate chips into the hot mixture now and save the rest for the top.
Transfer the mixture to the prepared pan and press down evenly using a greased spatula or lightly buttered hands, press firm but not so hard the treats get too dense.
Scatter the remaining chocolate chips and 1 cup extra mini marshmallows across the top.
Put the pan under a hot broiler for 20 to 60 seconds, watching nonstop, until the marshmallows puff and get golden; or use a kitchen torch to toast them instead. The chips will soften and make that gooey s'mores layer.
Let the pan cool completely at room temperature (30 minutes or more) so the bars set, then lift out using the parchment and cut into squares with a sharp knife warmed under hot water and wiped dry for cleaner cuts.
Store leftovers in an airtight container at room temp for up to 3 days, or layer with parchment between them so they dont stick together.
Quick hacks: warm the chocolate chips 10 to 20 seconds in the microwave if they dont soften under the broiler, press extra graham crumbs on top for crunch, and work fast once marshmallows melt cause they firm up quick.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.