S’mores Rice Krispie Treats
I’m not the first one to come up with this idea, but that shouldn’t stop you from making them. I dare you not to eat them all before giving them to whichever oblivious second grader you’re making them for.
Ingredients
For the treats
- 1 cup Cocoa Krispies
- 1 cup Golden Grahams, crunched into a similar size as the Cocoa Krispies
- 100 g mini marshmallows
- ⅓ cup + 2 Tbsp. freeze dried micro marshmallows (the kind you see on hot chocolate), divided
- 1¼ Tbsp. unsalted butter
- ¼ tsp. salt
For the garnish
- 4 large marshmallows
Steps
Line a bread loaf pan with parchment paper and rub a stick of butter all over it.
Melt the butter in a medium sauce pan over medium. If you’ve got the patience, go full on and brown the butter, about 5 minutes. Add the marshmallows and stir occasionally until melted and smooth. Stir in the salt and cereal and stir until fully coated. Finally, fold in ⅓ cup of micro marshmallows. Do this last, because you don’t want them to melt and become formless.
Transfer to the loaf pan and press flat with a buttered spatula. Sprinkle the remaining 2 Tbsp. freeze dried tiny marshmallows on top and press gently so they stick.
Allow to cool at least 10 minutes before transferring to a sheet of parchment paper to finish cooling.
Cut into 8 squares. If you would like more bite size bars, cut those in half again either vertically or on the diagonal for triangles.
Cut the large marshmallows in half on the diagonal. Place a marshmallow half flat side down on each bar.
Just before serving, preheat your broiler. Transfer marshmallow topped bars to a parchment lined sheet pan, with a bit of space between them.
The marshmallows will puff up a bit when broiled, so put a rack as high as you can, while leaving clearance for the tops of the marshmallows, plus an inch or so. Broil until the marshmallow is just toasted, keeping an eye out to make sure the bars don’t take on any color. Serve immediately.
Notes
For some extra chefy bullshit, instead of the marshmallow top, stab a toothpick through a mini marshmallow or two and stick it in each bar as a garnish (it’ll look like a marshmallow on a stick). Serve with a small, scentless tea candle and let people roast the marshmallow on the toothpick over the candle and then smear it on the bar before eating.
Store in an airtight container for probably a week, but these are best in the first 24–48 hours.
This recipe is scaled for making in a bread loaf pan, and will come out about 1″ tall. To make a more standard size recipe, scale it 3x and make it in an 8″x8″ tray. If you do, you will need to use a large sauce pan to fit things comfortably.
Good cereal bars are all about the shape of the cereal pieces and the air pockets between them. If your cereal is too small, you get a dense bar. If it’s too large, your bar will be loose and won’t hold together. Crushing (or cutting, if you’re a glutton for pain like me) the cereal is annoying, but necessary for a bar that feels balanced. It’s also why I use volume measures. Big pieces and small pieces weigh the same but create very different bars.
Don’t @ me about metric vs imperial.
