Sugared & Stirred

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smores desserts

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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S’mores Chocolate Chip Cookies (dairy-free)

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These soft S’mores Chocolate Chip Cookies are stuffed with marshmallow, tons of chocolate chips, and plenty of graham cracker crumbs and pieces! Topped with a pool of melty dark chocolate, these cookies are sure to quickly become a favorite!

S’mores Chocolate Chip Cookies

I’ve been in a very marshmallow-y mood lately, and now that Summer is on the horizon, I’ve been very into all things s’mores. S’mores cheesecake? I want it. S’mores pie? Ohhh yeahhh. S’mores cookies? NEED THEM. You get the idea.

These cookies are everything you want in a good cookie: they’re soft, sweet, loaded with three different chocolates (mini chips, regular chips, and that sweet hunk of dark chocolate on top), and each cookie is made up of three whole tablespoons of dough. Not to toot my own horn, buuut my husband, who usually avoids sweets, quickly proclaimed these as his new favorite cookie. This is a big deal coming from a guy who I usually have to convince to even taste test for me. But then again, look at these cookies. Who can resist snagging one up?! These cookies have a lot going on, and they’re irresistible. So be forewarned: if you bake them in a household of more than a couple of people, they will be gone. Quickly.

How to Make S’mores Chocolate Chip Cookies

These cookies come together just like a traditional chocolate chip cookie. Well, at least the dough does, anyway. Once your cookies are scooped, you’ll flatten each dough ball in your hand, place a half or whole marshmallow in the center, and then fold the dough up and over the mallow, covering it up. You’ll flatten the dough balls slightly, top them with a big chunk of chopped chocolate, and then bake them.

Now, these cookies are pretty likely to leak during the baking process, so you want to bake them just until the marshmallow is peaking through the top. If you over bake these, you run the risk of the mallow melting out all over the baking sheet. Plus, the kind of marshmallows you use will affect your cookies. In my experience, the traditional store-bought mallows made with corn syrup tend to melt into the cookie, resulting in a flatter, chewier cookie with a bit of visible marshmallow (these are the kind of mallows I used for my cookies).

On the other hand, I’ve found that marshmallows made without corn syrup tend to hold their shape, resulting in a thicker, puffier cookie with a more obvious marshmallow “pull” when breaking a warm cookie in two. Whatever happens, I’m confident your cookies will be delicious!

Some of the ingredients + substitutions for these cookies:

Graham crackers makes these cookies into s’mores cookies. I bought a box of graham crackers and then crushed 3-4 of them into crumbs. Then I used more crackers to break into bigger pieces.

Plant-based butter is the perfect substitute for regular butter. But if you don’t adhere to a dairy-free diet, regular butter will work just fine for these cookies.

Brown sugar has molasses added to it, so its moisture content is higher than regular white sugar. If you’d prefer, you can use coconut sugar in its place.

Egg adds moisture and chew to these cookies. I haven’t tested a vegan option, so I have no recommendations at this time.

Semi-sweet chocolate chips are the tried and true chocolate for cookies. They hold their shape and taste delicious. If you’d like, you can use mini chips in their place.

Semi-sweet mini chocolate chips are fun to use and result in more chocolate dispersed throughout the cookie. Feel free to use more regular chips in their place.

Chopped dark chocolate is totally optional, but if you want to replicate the glorious pool of chocolate like my cookies have, then it’s a must. Chopped chocolate won’t hold shape like a chocolate chip, so one big hunk will melt into a nice liquid pool. I recommend the Pound Plus bars from Trader Joe’s. Both of the dark varieties are dairy-free, and you get a pound of chocolate for about $5.

Marshmallows are another main component of these cookies. I’ve only tried store-bought mallows for this recipe, and the ones I used had corn syrup (which makes the marshmallow spread during baking).

Yield: 14 Cookies

S'mores Chocolate Chip Cookies

S'mores Chocolate Chip Cookies

Big chocolate chip cookies stuffed with marshmallow and graham cracker! Topped with a melty pool of dark chocolate, these cookies are sure to become a favorite.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup crushed graham cracker crumbs (3-4 graham crackers)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup plant-based butter, softened (regular butter works, too)
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar (cane or coconut)
  • 3/4 tsp vanilla extract
  • 1 large egg, room temp
  • 1/3 cup dairy-free mini chocolate chips
  • 1/3 cup dairy-free chocolate chips
  • 2/3 cup broken graham cracker pieces (2 graham crackers)
  • 6-12 large marshmallows
  • ~3oz dairy-free dark chocolate, chopped

Instructions

  1. Preheat your oven to 350°F and line two baking sheets with parchment paper. Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes.
  2. Meanwhile, in a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, baking powder, and salt; set aside.
  3. In a large bowl, use a hand mixer to beat together the butter and sugars. Beat in the vanilla extract and then the egg. Use a large wooden spoon or spatula to gently stir in the dry ingredients and then chocolate chips and graham cracker pieces.
  4. Cut the large marshmallows in half - you can add 1/2 or whole marshmallows to each dough ball, depending on how gooey you want the cookies to be.
  5. Scoop 6 dough balls 3 Tbsp in size. Flatten each dough ball and place 1 marshmallow half (or 1 whole mallow) in the center. Then fold the dough up and over the marshmallow so that it's totally covered.
  6. Slightly flatten each dough ball and top with a chunk of chopped chocolate (this is optional but will give you the pool of chocolate) or more chocolate chips.
  7. Bake the cookies at 350°F for 7-8 minutes or until cookies have spread and the marshmallow has just begun to pop out of the cookies. You'll want to keep an eye on the cookies so the marshmallows don't overflow, though a few leaky cookie is expected.
  8. Immediately shape the hot cookies by using the back of a spoon to gently push in any irregular edges, especially in spots where marshmallow leaked out.
  9. Allow the cookies to cool for 5 minutes on the cookie sheet before transferring them to a cooling rack. Meanwhile, you can bake the second and third batch.
  10. These cookies are best enjoyed warm, but you can store leftovers in an airtight container at room temperature.

Notes

  • For gooier, chewier cookies, add a whole large marshmallow to each dough ball. But more mallow = an increased chance of the cookies "leaking" during baking, so be prepared for that and keep an eye on the cookies near the end of the bake time.

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

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred