S’mores are just one of those things I crave every summer. The combination of toasted marshmallow (I like mine super toasty, a bit burnt, and definitely ooey-gooey) and milk chocolate sandwiched between not-too-sweet graham cracker is just so good. I actually want one now as I’m writing about them.
While pregnant, I developed this ridiculous craving for rice krispie treats. Somewhere during my third trimester, I started constantly craving them. At one point, I decided it was worth taking a later train out of Manhattan and waddled my very pregnant self to the closest Duane Reade to purchase all the ingredients necessary to make them for dinner. I wanted them that badly.
Two and a half years later, the rice krispie treat cravings are (mostly) gone. However now that it’s summer, my s’mores cravings are back. So when I came across this recipe from What’s Gaby Cooking, I was curious. I had to try it.
So here’s the thing with Gaby’s recipe: they were really good, but…they tasted more like rice krispies with chocolate and toasted marshmallows rather than s’mores rice krispie treats. The overall graham cracker taste was definitely lacking – this was with an additional 1/4c of pulverized graham cracker sprinkled on top of the 1/4c pulverized graham crackers in the butter/marshmallow mixture than Gaby’s recipe. So, I started over.
Similar to my first attempt, I added about a half cup of chocolate chips to the rice krispies prior to patting down into the pan. This was not part of Gaby’s recipe, but I’m a firm believer that there’s never such a thing as too much chocolate. 🙂
I patted the rice krispie and chocolate chip mixture down onto a 9×12 baking pan lined with parchment paper. (This will make it super easy to pull out and cut later. If you don’t have parchment paper, baking or cooking spray will also work.) Then, I added about another 1/2c of chocolate chips and 5 sheets of graham crackers, broken into bite sized pieces on top and pressed down carefully. These were already looking better.
Next, I added a layer of mini marshmallows and pressed down again. Then, I sprinkled pulverized graham crackers over everything. I really wanted to ensure the graham cracker taste came thru.
Finally, I broiled on low for approximately 5 minutes and….perfection! 🙂 🙂 🙂
I’m so happy with how these turned out. If you end up trying them, I’d love to hear what you think!
- 4tbsp butter
- 10oz mini marshmallows, plus an extra 2c, divided
- 5c rice krispies
- 1c chocolate chips (I prefer semi sweet)
- 5 sheets of graham crackers, broken into bite sized pieces
- 3 sheets of graham crackers, pulverized
- Line a 9×12 baking pan with parchment paper
- In a microwave safe bowl, microwave the butter and marshmallows on med/high for about 2min
- Stir down the butter-marshmallow mixture and heat for another minute
- Stir the butter-marshmallow mixture until well mixed
- Add 5c of rice krispie treats and mix well
- Add 1/2 of mini chocolate chips and mix well
- Place into a parchment lined baking pan and pat down well – I like to use a large spatula sprayed with baking spray (like this – INSERT LINK), cooking spray or damp hands also work
- Sprinkle 1/2c mini chocolate chips and graham cracker pieces on top of the rice krispie treats and pat down lightly
- Add 2c mini marshmallows and pat down again
- Sprinkile with pulverized graham cracker
- In oven, broil on low for approximately 5min or until marshmallows look toasty and ridiculously good