Sugared & Stirred

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rice krispie treats

S’mores Rice Krispie Treats

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Take your rice krispie treats up a notch by toasting your marshmallows and adding layers of whole graham cracker and melted chocolate! If you love s’mores, then you will LOVE these S’mores Rice Krispie Treats!

S’mores Rice Krispie Treats

Get your marshmallows and graham crackers ready! These S’mores Rice Krispie Treats are calling your name and they are good. A step up from traditional rice krispie teats, these squares are made with whole graham cracker, melted chocolate, and toasted marshmallows. The best part? These delicious bars come together quickly and only have a few more steps than traditional rice krispie treats!

Step 1: Roast or toast the marshmallows in your broiler

Step 2: Add a layer of graham cracker squares to a prepared 9×13″ pan

Step 3: Add a layer of melted chocolate + refrigerate

Step 4: Melt the toasted mallows + butter and then stir in the cereal

Step 5: Gently press the marshmallow cereal mixture onto the chocolate layer

Step 6: Let set and then slice and enjoy!

The Only 5 Ingredients You’ll Need

  1. Marshmallows make up the bulk of these treats, and you’ll toast yours in the oven before melting them to get that ooey gooey rice krispie treat texture and campfire s’mores flavor.
  2. Plant-based butter (or regular butter) adds flavor and helps the marshmallow mixture spread over the cereal.
  3. Semi-sweet chocolate chips (or bar chocolate) are melted and spread over the graham cracker layer to create that classic s’mores taste. Feel free to use your favorite chocolate – semi-sweet, dark, or milk chocolate (if you’re not dairy-free).
  4. Crispy rice cereal (i.e. Rice Krispies) is the classic cereal used for rice krispie treats. Make sure you don’t accidentally get puffed rice!
  5. Graham crackers are broken into squares and placed in the bottom of the pan. You’ll arrange them neatly so you can use them as a guide to slice your finished treats.

More Rice Krispie Treats

Dark Chocolate Rice Krispie Treats

Fresh Orange Rice Krispie Treats

Pumpkin Chai Spice Rice Krispie Treats

Yield: 15 Treats

S'mores Rice Krispie Treats

S'mores Rice Krispie Treats

Made with toasted marshmallows, melted chocolate, and whole graham crackers, these rice krispie treats will impress any s'mores lover!

Prep Time 30 minutes
Cook Time 5 minutes
Additional Time 20 minutes
Total Time 55 minutes

Ingredients

  • 6 cups + 1 1/2 cups (15oz + 2.5oz) mini marshmallows
  • 7-8 whole graham crackers
  • 12oz semi-sweet chocolate (chips or bars)
  • 1/4 cup plant-based butter (or regular butter)
  • 6 cups (7.5oz) crisped rice cereal

Instructions

  1. Preheat your broiler. Spray a baking sheet with non-stick spray (I used avocado oil) and add 15oz of the marshmallows in a single layer. Broil for a minute, keeping your eyes on the mallows (so they don't catch on fire!), until golden and toasted. Turn the mallows with a spoon and continue broiling until totally toasted; set aside.
  2. Prepare a 9x13" pan by spraying with non-stick spray + lining with parchment paper (see photo above).
  3. Break the full graham crackers into squares and add the squares to the bottom of the pan. Evenly line them up/space them out so you can easily slice the bars later.
  4. Melt the chocolate (see Note 1) by microwaving in 15 second intervals, stirring between each one, until smooth and melted. Gently spread the melted chocolate over the graham crackers, doing your best to not move the crackers. Place the pan in the refrigerator.
  5. In a medium bowl, measure out the 6 cups of rice cereal and set aside.
  6. Prepare a large pot by spraying with non-stick spray. Add in the butter and toasted marshmallows. Heat over medium-low, stirring frequently until everything is melted. Stir in the rice cereal and remaining mini marshmallows.
  7. Quickly spoon the mixture onto the chocolate-covered graham crackers, lightly pressing into an even layer. Be careful not to press too firmly as this will lead to hard rice krispie treats.
  8. Allow the bars to cool completely before removing from the pan and slicing. Do your best to slice between the graham crackers squares, but don't fret if it isn't perfect!
  9. Store treats in an airtight container at room temperature, layering parchment paper between stacks.

Notes

  1. If using chocolate bar(s), you'll need to chop the chocolate into small pieces before microwaving.
  2. You can also use the double boiler method instead of microwaving - add the chocolate to a heat-proof bowl and place that bowl atop a pan with 1" of simmering water; stir continually until melted.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Bars

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Dark Chocolate Rice Krispie Treats

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Easy and quick Dark Chocolate Rice Krispie Treats are a chocolate-y twist on the classic marshmallow treats. With dark chocolate, Dutched cocoa powder, and extra marshmallows, I promise these delicious bars won’t last long!

Dark Chocolate Rice Krispie Treats

There’s nothing quite like an ooey gooey (do we hate this word?) rice krispie treat. The sweet marshmallow and crispy cereal make for a magical combo that delights both children and adults alike – at least here in America where many of us grew up eating them. You may be wondering if it’s the nostalgia that motivates a woman in her thirties to eat two of these big, chocolate-loaded treats in one sitting , but I’m here to assure you that no, it’s not. It’s the dark chocolate, sweet, sweet mallow, and flakey sea salt all combined for the perfect weeknight (or weekend) treat!

Here’s Why You’ll Love Them:

  • They’re no-bake
  • You make them in one pot
  • There’s little waiting/down time – you can eat these right away!
  • The extra marshmallows make the bars soft
  • They stay “fresh” for days
  • You can customize the topping

What You’ll Need

  • Mini marshmallows are the main ingredient! You can use mini or regular marshmallows as long as you have a total of 15oz/427g.
  • Rice Krispies cereal is the second main ingredient. Any brand of “crispy rice” cereal will work – just don’t use the puffy kind.
  • Dark chocolate in bar or chip form bring extra gooeyness and flavor to these bars. You can use a semi-sweet chocolate here as well, but the treats will be a tad sweeter. I LOVE the balance the dark chocolate brings to the sweetness of the marshmallows.
  • Plant-based butter (or regular butter) is added to bring flavor and helps you coat all the cereal in the marshmallow mixture.
  • Dutch-process cocoa powder is darker in color and richer in flavor that regular, natural cocoa powder. The Hershey’s Special Dark Cocoa is Dutched and easier to find than some other brands. Natural cocoa powder will work as well, but your bars will be lighter in color.
  • Flakey sea salt adds a little oomph to these bars. And how pretty does it look on top?! I like the way the slight saltiness pairs with the sweetness of these bars. So delicious!

Even More Chocolate on Chocolate Recipes

Double Chocolate Banana Bread
Triple Chocolate Inside Out Cookies
Chocolate Birthday Cake with Chocolate Frosting
Double Chocolate Rye Cookies
Yield: 15 Treats

Dark Chocolate Rice Krispie Treats

Dark Chocolate Rice Krispie Treats

Your favorite no-bake treat made extra delicious with tons of dark chocolate flavor! These easy bars whip up in no time...and won't last long!

Prep Time 10 minutes
Cook Time 5 minutes
Additional Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1/4 cup (57g) plant-based butter (or regular butter)
  • 4.4oz (125g) dark chocolate, divided
  • 9 cups (427g) mini marshmallows
  • 1/4 cup (30g) Dutched cocoa powder
  • 6 cups (228g) crispy rice cereal
  • Flakey sea salt to sprinkle (optional)

Instructions

  1. Prepare a 9x13" pan with non-stick spray and parchment paper.
  2. In a large pot, add the butter, 50g of chocolate, all of the marshmallows, and the cocoa powder. Stir constantly until everything is melted together and well combined. Be careful not to let the chocolate sit in the bottom of the pan as it could burn.
  3. Add the crispy rice cereal and quickly stir until all the cereal is well-coated with the chocolate marshmallow mixture.
  4. Spoon the mixture into the prepared pan and gently press down until you have an even layer. Don't press too firmly as this can make the treats hard. Allow the treats to set for 15 minutes to cleanly slice OR enjoy them right away.
  5. If you're slicing into bars, pull the set mixture up and out of the pan. Slice into 15 squares.
  6. Melt the remaining 75g of dark chocolate (see Note 1) and drizzle over each bar. I like to add my chocolate to a piping bag fitted with a small, round tip. A ziploc bag will work, too!
  7. Top with flakey sea salt and enjoy!
  8. Store leftover in an airtight container at room temperature.

Notes

  1. I like to melt mine using the double boiler method. Simmer 1" of water in a small saucepan. Place a heat-proof bowl on top, being sure it doesn't touch the water. Add the chocolate to the bowl and stir constantly until just melted.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Bars

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Fresh Orange Rice Krispie Treats (dairy-free)

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Fresh Orange Rice Krispie Treats

My toddler has been on a marshmallow kick lately. And by that I mean she’ll randomly think about marshmallows, talk about marshmallows, ask for a marshmallow, and pretend she’s roasting marshmallows on a stick (we’ve never actually done this). Every time we go down the baking aisle and see the bags of mallows, she begs for me to buy some. Whenever I give in (an undoubtedly let her eat a few in the car), I’m left with a bag of marshmallows that’s 95% full and taking up precious pantry space.

This time I decided we would make rice krispie treats. They’re easy. Sort of fun for her (because she gets to eat marshmallows while we “bake”). And they’re one of those treats that us ’90s kids get all nostalgic about. Oh, and they can easily be made dairy-free – or vegan with the right brand of marshmallows – with plant-based butter. And since I’ve been so into orange here lately, I figured we’d spice things up a bit by adding fresh orange zest to these treats. The end result is a delicious, orange-spiked rice krispie treat that tastes like an orange creamsicle. In other words, so much flavor bang with hardly any extra work. Yes!!

Most marshmallow brands have the same (or extremely similar) recipe on the backs of their bags. My recipe follows this standard, aside from a few extra mini marshmallows added in at the end and, of course, the orange zest. While you’re melting the marshmallows into the butter, you’ll add in fresh zest from three medium oranges. Once the marshmallows are melted, you’ll mix in the cereal and extra mini mallows, and then all you’ve left to do is gently press the mixture into a greased baking dish! Then slice and enjoy your gooey, orangey marshmallow treats!

More citrus recipes:

Chocolate Orange Cupcakes (vegan option)
Soft Iced Lemon Cookies
Soft & Chewy Orange Sugar Cookies
Orange Loaf with Almond Buttercream (vegan option)
Yield: 9-16 Treats

Fresh Orange Rice Krispie Treats

Fresh Orange Rice Krispie Treats

Gooey rice krispie treats made with fresh orange zest and extra marshmallow! A super quick and easy dessert easily made dairy-free or vegan.

Prep Time 20 minutes
Additional Time 10 minutes
Total Time 30 minutes

Ingredients

  • 6 cups marshmallows (10oz bag or 45 large mallows) + 3 cups mini marshmallows
  • 1/4 cup vegan butter
  • Zest from 3-4 medium oranges
  • 6 cups crisp rice cereal

Instructions

  1. Prepare an 8x8" dish or pan with non-stick spray. Then add parchment paper - cut one long piece and fold the excess over the two sides for easy removal of the treats.
  2. In a medium bowl, toss together the rice cereal and 3 cups of mini marshmallows; set aside.
  3. In a large sauce pan or stock pot, melt the vegan butter over medium-low heat. Add the 6 cups of marshmallows and zest from 3 oranges and stir until the marshmallows are totally melted.
  4. Turn the heat to low and stir in the rice cereal/mini mallows until everything is well combined.
  5. Scoop the mixture into your prepared baking dish/pan. Use the back of a greased spoon or spatula to gently press the mixture into the pan - I spray mine with non-stick spray. You want to press the mixture into an even layer without over-pressing it (this would create harder, more compact treats).
  6. Top the treats with the leftover orange zest (from 1 orange).
  7. Allow the treats to cool/set for at least 10 minutes before slicing into 9 or 16 squares. For perfect slices, remove the whole dessert from the pan and slice on a cutting board.
  8. Store leftovers in an airtight container at room temperature.

Notes

  • I bought two bags of marshmallows for this recipe. In total you will need 9 cups of marshmallows.
  • The extra mini marshmallows are optional but I totally recommend adding them for ultra marshmallow goodness!
  • For vegan treats, use vegan marshmallows

© Rachael | Sugared & Stirred
Cuisine: American / Category: Bars

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Pumpkin Chai Spice Rice Krispie Treats (DF)

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It’s officially pumpkin season in the baking world! Yeah, yeah, I know it’s technically still summer, and we’ve got a couple of weeks to go, but school’s in session, apples are in season, and we’re all just excited for the cozy days of fall! These Pumpkin Chai Spice Rice Krispie Treats are the perfect blend of warm spices and fall pumpkin flavor that we all love (well, most of us). I bumped these treats up a notch from the traditional pumpkin spice, opting to add ground cardamom and black pepper for a delicious chai spice flavoring.

As far as desserts go, I’m not sure you can get much easier. These treats are quick, easy, and so so rewarding. Maybe it’s because they remind me of childhood, but these bars are so satisfying. Feel free to add more or less spice, leave out the pumpkin, or make them even more gooey by adding an extra two cups of mini marshmallows to the melted mixture! Or, ya know, follow the recipe as-is and enjoy yourself a cozy, sweet treat.

Some of the ingredients I love for this recipe:

Pumpkin purée (not pumpkin pie filling!) adds a hint of pumpkin flavor. You’ll have a ton leftover if you’re opening a new can, so be sure to keep your pumpkin baking going!

Ground cardamom is one of my favorite dessert spices. It adds to the chai spice flavoring, and I highly recommend getting yourself some if you don’t already have it on hand.

Black pepper also lends a hand to the traditional chai spice flavor.

Vegan butter makes these treats dairy-free! Feel free to use whatever version of butter you have on hand.

Yield: 12 or 16 Treats

Pumpkin Chai Spice Rice Krispie Treats

Pumpkin Chai Spice Rice Krispie Treats

Classic Rice Krispie Treats bumped up for Fall with pumpkin purée and warm chai spices! A delicious twist on a childhood favorite!

Prep Time 20 minutes
Additional Time 30 minutes
Total Time 50 minutes

Ingredients

  • 2 Tbsp pumpkin purée (water squeezed out)
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • Pinch black pepper
  • Pinch salt
  • 4 Tbsp vegan butter
  • 6 cups + 3 cups mini marshmallows
  • 6 cups crisp rice cereal

Instructions

  1. Prepare an 8x8" baking dish or pan with non-stick spray. Then line with one long, thin piece of parchment paper, folding the excess over two of the sides.
  2. Spoon the pumpkin purée onto a paper towel (I like to fold one in half for double thickness) and gently squeeze out the excess water. Be careful not to squeeze too hard as the paper towel will break and the pumpkin will squirt out. Scrape the pumpkin off of the towel and set aside.
  3. In a small bowl, mix together the spices: cinnamon, cardamom, ginger, cloves, black pepper, and salt; set aside.
  4. Melt the vegan butter in a large pot over medium heat. Add 6 cups of the mini marshmallows and continue heating until marshmallows are just melted. Turn heat to low and stir in the pumpkin puree and spices. Turn off the heat and mix in the crisp rice cereal and the 3 cups of mini marshmallows.
  5. Dump mixture into your prepared dish and gently press into an even layer (I like to use a spatula covered in non-stick spray). Avoid pressing too firmly as that will lead to hard rice krispie treats.
  6. Allow treats to cool. Use the excess parchment paper to life the bar up and out of the dish. Slice into 12 or 16 bars and enjoy! Store leftovers in an airtight container at room temperature.

Notes

  • If you don't have ground cardamom on hand, you can use a mix of 1/4 tsp ground cinnamon + 1/4 tsp ground nutmeg

© Rachael | Sugared & Stirred
Cuisine: American / Category: Bars

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Other fall baking recipes you might like:

Pumpkin Coffee Chocolate Chip Muffins (DF)
Pumpkin Chocolate Chip Cookies (DF)
Chai-Spiced Apple Hand Pies
Vegan Pumpkin Butter Sweet Rolls