S'mores Rice Krispies Treats
Campfire flavor in a Rice Krispie treat!FromScratchBaking.net
Servings: 9 treats
Ingredients
- 4 cups (130g) rice cereal
- 2 cups (125g) graham crackers (broken/crushed)
- 1 bar (43g) chocolate bar
- 1/2 cup (94g) semi-sweet chocolate chips (can use two bars of chocolate instead)
- 1 bag (283g) mini marshmallows
- 1/2 cup (43g) extra mini marshmallows (reserve 1/4 cup for the top) (dehydrated mini marshmallows can be used instead)
- 1/4 cup (57g) butter
- 1/4 cup almond bark, melted (use more or less based on your preference)
Instructions
- Line the bottom of an 8x8" baking pan with parchment paper or spray with cooking spray. Set aside.
- Place graham crackers into a food storage bag and crush into small pieces.
- In a large bowl, add the rice cereal, crushed graham crackers, chocolate and ¼ cup of mini marshmallows together. Stir to combine, set aside.
- Add the butter to a medium-sized pot. Over low heat, melt the butter. Once melted, remove from heat. Add one 10 ounce bag of mini marshmallows to the pot. Place the pot back on the stove on low heat, stirring until the marshmallows are fully melted. Remove from heat; add vanilla and stir.
- Pour the melted marshmallows over the cereal, graham crackers, chocolate and extra marshmallows. Stir to coat evenly.
- Place the mixture into your pan. Spray hands with cooking spray (or wet hands lightly with water) and press the mixture down into the pan.
- Melt about ¼ cup of chocolate almond bark, about 2 blocks of chocolate, in a microwavable bowl at 50% power for about 30 seconds until melted. Place melted chocolate into a pastry bag or food storage bag, cut a small corner off and drizzle across the top of the S’mores Rice Krispies. Add extra mini or dehydrated marshmallows on top of the chocolate drizzle.
- Chill treats in the refrigerator for 10 minutes until firm. Cut into squares. Store in an airtight container.