S’mores Rice Krispies Treats Recipe: Gooey Chocolate & Marshmallow

These s’mores rice krispies are the perfect indoor snack when you’re craving s’mores without building a campfire. Soft, chewy, and full of toasted marshmallow and chocolate flavor, they capture everything you love about a classic s’more in rice krispie form.

With back-to-school and football season, s’mores are top of mind for me. I’m not a big fan of sitting by a bonfire — mosquitos and smoke make it less enjoyable — but I still want the sweet, toasty marshmallow and chocolate combo. These s’mores rice krispies let you enjoy that flavor without the outdoor fuss.

They combine two favorite treats into one irresistible bite. If you love s’mores, these will quickly become a go-to snack: chewy, slightly crisp, and packed with marshmallow and chocolate goodness.

Soft & chewy rice krispies: what’s the trick?

Homemade rice krispies should be soft and chewy with a little bit of crunch, not the dry, hard texture some packaged versions have. Two key factors help achieve that perfect texture.

First, use enough butter and marshmallows relative to the cereal. A good baseline is about 5 tablespoons of butter to 10 ounces of marshmallows and 5 leveled cups of cereal. Too much cereal makes the mixture dry and lacking in marshmallow flavor.

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Second, avoid packing the cereal too tightly in the pan. Spread the mixture and gently pat it so the pieces stick together, but don’t press hard. Over-compressing makes the treats dense and crunchy instead of soft and chewy.

Marshmallow size

Mini marshmallows melt faster, so they’re convenient when melting on the stove. Regular-size marshmallows work fine too if that’s what you have on hand. For the toasted garnish, I prefer using regular marshmallows for a satisfying size, but mini or jumbo marshmallows will work depending on your preference.

Two ways to toast marshmallows

Getting that charred, toasty flavor is easiest with a kitchen torch. Hold the flame about 1–2 inches from the marshmallow and move it slowly so the interior becomes gooey before the exterior browns and chars.

If you don’t have a torch, use your oven’s broiler. Preheat the broiler, place the treats with a marshmallow on top on a parchment-lined sheet pan, and broil on the second rack from the top for 20–25 seconds, watching closely until golden with some charred spots. Broilers vary, so stay attentive to prevent burning.

Storage

These s’mores rice krispie treats are best the day they’re made. If you need to store them, keep them at room temperature in an airtight container for up to 4 days. They’re usually so popular they don’t last that long!

Recipe

S’mores Rice Krispies Treats

Soft, chewy rice krispies balanced with chocolate and toasted marshmallow—everything you love about s’mores in a convenient indoor treat.

Ingredients

• 5 Tablespoons unsalted butter
• 10 ounces marshmallows (regular size)
• 1/2 teaspoon vanilla
• 5 cups Rice Krispie cereal (leveled cups)
• 1/2 cup mini bittersweet chocolate chips
• 5 1/2 sheets graham crackers
• 36 regular-size marshmallows for garnish (about 1 bag)
• 3 bars Hershey’s chocolate, broken into 36 smaller pieces for garnish

Instructions

1. Prepare a 9×9-inch pan lined with parchment paper and lightly grease the paper with oil or butter.
2. In a dutch oven or large pot over medium heat, melt the butter with the marshmallows, stirring occasionally. Once smooth and combined, remove from heat and stir in vanilla.
3. Add the Rice Krispie cereal and quickly fold until the cereal is evenly coated with the melted marshmallow mixture.
4. Transfer half of the mixture to the prepared pan and spread it to cover the surface. Sprinkle half the mini chocolate chips, then layer with graham cracker sheets. Gently press to adhere—do not compact the cereal too tightly, or the treats will become hard instead of soft and chewy.
5. Spread the remaining rice krispie mixture on top of the graham crackers, sprinkle the remaining chocolate chips, and gently pat to set. Let cool at room temperature for at least 20 minutes (up to an hour) before cutting.
6. Once set, remove from the pan and cut into 36 pieces (6×6 grid). Top each piece with a regular marshmallow. Torch or broil the marshmallows until golden brown, then press a small piece of Hershey’s chocolate into each warm marshmallow. Serve and enjoy.

Notes

• Broiler alternative: Place treats on a parchment-lined sheet pan and broil at high (about 500°F) on the second rack from the top for roughly 20–25 seconds. Watch closely—broilers vary.
• To make the chocolate extra melty, briefly warm the assembled treats in a 350°F oven for 5–10 seconds or under the broiler for a few seconds. Be careful not to overheat.

Bake with love!
Mei ❤️

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