S'mores Rice Krispies Treats
Servings: 9 treats
Ingredients
- 4 cups (130 grams) rice cereal
- 2 cups (125 grams) graham crackers (broken/crushed)
- 1 bar (43 grams) chocolate bar
- 1/2 cup (94 grams) semi-sweet chocolate chips (optional - can use two bars of chocolate instead)
- 1 bag (283 grams) mini marshmallows
- 1/2 cup (43 grams) extra mini marshmallows (reserve 1/4 cup for the top) (dehydrated mini marshmallows can be used instead)
- 1/4 cup (57 grams) 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 Ziploc 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. Use a spoon to stir together; set aside.
- Add the butter to a medium-sized pot. Over low to medium heat, melt the butter. Once melted, remove from heat.
- Add 10 ounces (1 bag) of mini marshmallows to the pot. Place back on the stove and melt over low heat, stirring until fully melted. Remove from heat.
- Add vanilla to marshmallow mixture and stir.
- Pour the melted marshmallows over the dry mixture (the cereal, graham crackers, chocolate and extra marshmallows). Stir to combine.
- Drop this mixture into your pan and add the remaining ¼ cup marshmallows to the top. Spray hands with cooking spray (or wet hands lightly with water) and press the mixture down into the pan.
- Melt about ¼ cup of 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 Ziploc bag), cut a small corner off and drizzle across the top of the S’mores Rice Krispies. Optional – add some dehydrated mini marshmallows on top of the chocolate drizzle.
- Chill treats in the fridge for about 10 minutes before cutting. Store in a container.