There’s something magical about that first bite of a gooey, chocolatey s’more by the campfire—sticky fingers, melted marshmallows, and childhood summers all wrapped into one perfect moment. Now imagine getting that same nostalgic rush in an easy, no-bake treat you can make anytime! These S’mores Rice Krispie Treats are my go-to when the kids beg for a snack (or when *I* need a sweet fix), combining the crunch of cereal with melty Hershey’s bars and toasted marshmallows. No campfire required—just 15 minutes and one pan for that same messy, smile-inducing magic we all love.
Why You’ll Love These S’mores Rice Krispie Treats
Trust me, these aren’t your average Rice Krispie treats—they’re a *whole* mood. Here’s why:
- No-bake magic: Done in 15 minutes flat—no oven, no fuss, just sticky, sweet perfection.
- Gooey meets crunchy: Toasted marshmallows on top? Melty chocolate? That crisp cereal base? *Chef’s kiss.*
- Campfire vibes: All the nostalgia of s’mores without the smoke in your eyes (or waiting for summer).
- Kid-approved: My littles go wild for these—and let’s be real, so do the grown-ups.
Ingredients for S’mores Rice Krispie Treats
Here’s the beautiful part—you probably have most of this in your pantry already! The secret’s in the details, though, so don’t skip my notes:
- 6 cups Rice Krispies cereal: That classic crunch is key.
- 1 (10 oz) bag mini marshmallows + 1 cup extra: Divided—because more marshmallows = more magic.
- 3 tbsp unsalted butter: Real butter only—it makes all the difference.
- 1/2 tsp vanilla extract: Just a splash for that extra cozy flavor.
- 1 1/2 cups chopped Hershey’s milk chocolate bars: Rough chops melt perfectly into gooey pockets.
- 1/2 cup graham cracker pieces (optional): For that campfire crunch—but no stress if you skip ’em!
- Cooking spray or butter: For greasing—trust me, you’ll want that pan slick.
Equipment You’ll Need
Grab these basics—nothing fancy, just the essentials to make these treats shine:
- 9×13-inch pan: The perfect size for thick, gooey bars.
- Cooking spray or butter: To keep everything from sticking (learned that the hard way once!).
- Kitchen torch or broiler: For toasting those marshmallows to golden perfection.
How to Make S’mores Rice Krispie Treats
Okay, let’s get messy—in the best way possible! These bars come together faster than you can say “s’more,” but a few tricks make them *extra* special. Follow these steps, and you’ll be snacking in no time.
Step 1: Melt the Marshmallow Base
First, grab your biggest pot—trust me, you’ll need the space! Melt the butter over low heat (I’m talking the lowest setting—no rushing this!). Toss in the marshmallows and stir constantly with a wooden spoon until they’re smooth and glossy, like liquid gold. This takes about 3-4 minutes. Don’t walk away! Burnt marshmallows are tragic, and we’re not making charcoal here. When they’re perfectly melted, pull the pot off the heat and stir in that vanilla extract. The smell alone will have you swooning.
Step 2: Fold in Cereal and Graham Crackers
Now, dump in the Rice Krispies and graham cracker pieces (if using). Here’s the key: fold gently with a spatula—no aggressive stirring! You want every bite to have that crispy-crunchy texture, not a dense brick. Mix just until the cereal is coated in that sticky marshmallow goodness. It’ll look like a *lot* at first, but keep folding—it’ll all come together.
Step 3: Layer and Toast Toppings
Quick! While the mixture is still warm, press it into your greased pan. Don’t pack it down too hard—just pat lightly so it stays fluffy. Now, the fun part: sprinkle the chopped chocolate and extra marshmallows on top. Gently press them in so they stick. For that campfire effect, grab your kitchen torch and toast those marshmallows until they’re golden (or broil for 1-2 minutes—watch closely!). Let it cool for 30 minutes (the hardest wait ever), then slice into bars. Pro tip: grease your knife for clean cuts!
Tips for Perfect S’mores Rice Krispie Treats
Want bakery-level bars every time? These little tricks make all the difference:
- Grease those hands: Pressing the warm mixture? Spray your hands with cooking spray first—no sticky disasters!
- Pat, don’t pack: Light pressure keeps the treats airy. Smushing = dense bricks (we’ve all been there).
- Cool completely: I know it’s hard, but waiting 30 minutes prevents crumbling when slicing.
- Torch timing: Toast marshmallows just until golden—overdo it, and they’ll turn into little rocks.
Variations for S’mores Rice Krispie Treats
Feel like mixing it up? This recipe’s a dream for customizing! Swap milk chocolate for dark chocolate if you love that rich bite, or drizzle melted peanut butter over the top for a salty-sweet twist. My kids go nuts when I add crushed pretzels alongside the graham crackers—extra crunch and that perfect salty kick. Want it gluten-free? Just use GF graham crackers or skip ’em entirely. The beauty of these treats? You can make ’em your own!
Storage and Serving Suggestions
These S’mores Rice Krispie Treats stay gloriously gooey in an airtight container for up to 3 days (if they last that long!). For next-level indulgence, serve them slightly warmed with a scoop of vanilla ice cream—the melty chocolate and toasted marshmallows turn into pure magic. Trust me, it’s worth the extra napkin!
Nutritional Information
Just a heads up—these numbers are estimates (who actually measures chocolate chips?!). Per bar: 210 calories, 15g sugar, and all that gooey joy. Values change if you go wild with toppings (no judgment here!).
FAQs About S’mores Rice Krispie Treats
Can I use regular marshmallows instead of mini ones?
Absolutely! Just chop them into smaller pieces so they melt evenly. I actually used jumbo marshmallows once when I ran out of minis—tore them apart with buttered fingers (messy but effective!). The texture turns out just as gooey.
How do I make these gluten-free?
Easy fix—swap regular Rice Krispies for a gluten-free crispy rice cereal and skip the graham crackers (or use GF ones). My niece has celiac, and this tweak makes them safe for her to devour alongside everyone else.
No kitchen torch—what’s the best way to toast the topping?
No worries! Your broiler works great—just watch closely! Spread the bars on a baking sheet, broil for 60-90 seconds until golden, and pull them out fast. The marshmallows go from perfect to charred in seconds (voice of experience here).
Can I add other mix-ins?
Oh yes—this is where you get creative! Crushed pretzels, peanut butter chips, or even a sprinkle of sea salt take these to the next level. My wild-child addition? A dusting of cinnamon for “s’mores churro” vibes.
For more delicious recipes and inspiration, check out our Pinterest page.
Print15-Minute S’mores Rice Krispie Treats – Irresistible & Easy
The ultimate gooey snack bar for every sweet tooth craving!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 cups Rice Krispies cereal
- 1 (10 oz) bag mini marshmallows (plus 1 cup extra for topping)
- 3 tbsp unsalted butter
- 1/2 tsp vanilla extract
- 1 1/2 cups Hershey’s milk chocolate bars, chopped
- 1/2 cup graham cracker pieces (optional for crunch)
- Cooking spray or butter for greasing
Instructions
- Melt the Base: In a large pot over low heat, melt butter and stir in the marshmallows until completely gooey and smooth.
- Mix It In: Remove from heat and stir in vanilla extract, then gently fold in Rice Krispies cereal.
- Layer the Magic: While still warm, press the mixture into a greased 9×13-inch pan. Press lightly so it’s thick and fluffy.
- Top and Torch: Sprinkle chopped Hershey’s chocolate, mini marshmallows, and optional graham crackers on top. Gently press down. Toast marshmallows with a kitchen torch or broil for 1-2 minutes.
- Cool and Slice: Let set for 30 minutes, then slice into bars.
Notes
- Optional graham crackers add crunch.
- Toast marshmallows for a campfire s’mores look.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 15g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg