S’mores Rice Krispies Treats

S’more Rice Krispies Treats might as well we re-named “Heaven in a 9 by 13 pan.”  I’m just going to jump right in with endorsements- I ate about 4 of these bad boys in one sitting and shared the rest with my coworkers who polished these off in about 1 hour flat and then begged for more.

I don’t know about you, but I’m always semi-wary of recipes that attempt to improve upon the classics.  I mean rice krispies treats are pretty darn delicious in their pure unadulterated form.  But I am here to claim that the addition of toasted marshmallows, graham crackers, and milk chocolate take this dessert classic from excellent to pure bliss.

Please trust me.
Everyone probably has a familiar story about their first experience with s’mores.  I don’t remember my very first s’more (I was indoctrinated young), but I have infinite fond summer memories of summers on Lake Michigan,  sitting in a circle around the campfire with the family, competing with my siblings to create the perfect s’more.

It is very possible that my culinary obsession may have started with s’more making-  I was elevated to the status of “expert marshmallow roaster” in the family and was always willing to go the extra mile to ensure my s’more was toasted to perfection.  My grandma, whose label of “biggest mess maker” turned out to be heritable trait (my kitchen is daily proof), always would try to stuff as many marshmallows as possible onto her s’more, and I was given the task of having freshly roasted mallows ready for her convenience.  I think her record was 10 mallows for 1 s’more.Every summer growing up we would spend a week with my parents, grandparents, and cousins up at our beach house on Lake Michigan.  And if you have never been to Lake Michigan it’s really the quintessential summer experience.  The weather is almost always perfect late June through August, the beaches are soft, sandy, clean, and wonderfully private.  And you get all the benefits of a glacier-made fresh water lake with none of the murky muddy bottom of a smaller inland lake, and none of the saltiness and danger of the ocean.

(Stingrays I’m looking at you).So this year my parents actually ended up purchasing a cottage (previous summer they had been renting), and I am just itching to visit.  They’ve been posting the most beautiful pictures of sunsets on Lake Michigan from their new patio.  And inconveniently this is the first summer of my life that I haven’t spent at least some amount of time with my family at a cottage.

So, here I sit, stuck at work, and full of nostalgia for the simpler times of childhood when all I had to worry about was swimming in the lake, harassing (and being harassed by) my siblings, and figuring out the way to make the perfect s’more.
So in celebration of memories of Lake Michigan summers, and the hope for many new family memories at the New Cottage I bequeath you with a pan of s’mores rice krispies treats.  If you have similar s’mores remembrance in your blood, this recipe will not disappoint.

And since I cannot make it to Lake Michigan this year, a pan or 5 of these will have to suffice as my summer vacation treat.
Hope you have a great weekend everyone!

S’mores Rice Krispies Treats

Adapted from Kellogs Rice Krispies

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings 1 9x13 pan of s'mores rice krispies treats

Ingredients

  

• 3 tablespoons butter + extra for greasing pan
• 1 package 10 oz regular sized jet puffed marshmallows
• 5 cups rice krispies
• 1 1/4 cup crushed graham crackers divided
• 3 cups mini marshmallows divided
• 9 snack-sized hershey bars or 4.5 oz milk chocolate candy chopped into small pieces, divided

Instructions

 

• Butter a 9 x 13 pan and set aside.
• Chop the chocolate and place in the freezer until ready to use. (Helps prevent excessive melting later on).
• Preheat broiler. Line a baking sheet with parchment and grease the parchment with butter.
• Add 2 cups of the mini marshmallows to the baking sheet. Broil for 1 minute, or until marshmallows are toasted brown and puffy. Remove and scrape from the parchment immediately into a bowl to cool.
• Next, in a large stock pot melt the butter over medium- low heat and add regular sized marshmallows, stirring regularly, until melted.
• Toss in rice krispies, crushed graham crackers, toasted mini marshmallows, and 2/3 of the chopped frozen chocolate. Stir until well-combined.
• Pour the mixture into the buttered 9x13 pan. Grease your hands with additional butter and press the mixture firmly into the pan until it is relatively even.
• Sprinkle remaining chocolate and graham crackers onto the top of the treats. Press again to adhere them to the treats.
• Sprinkle remaining 1 cup of mini marshmallows on the top.
• Toast the marshmallows with a kitchen torch or return to the broiler briefly to finish the treats.
• Let cool, and cut into squares before serving.

Did you make this recipe? Head on over to Instagram and tag me @thegourmetgourmand or share on the hashtag #thegourmetgourmand. Happy cooking!