Can we get a technicality out of the way here? Are these called Rice Krispies Treats or Rice Krispie Treats? Because, personally, I’ve always said the latter. But that doesn’t seem right since the cereal is called Rice Krispies. And I can tell you that their website surely did not shed any light on this issue—on there, they’re called “the original treats.” I’m pretty sure it’s because they don’t know what to call these, either.
Whatever you call them, marhmallowy rice cereal bars (BOOM) are fanfreakingtastic, right? I can pretty much never make them because I will eat an entire pan on my own. I have absolutely ZERO restraint around them, possibly less than any other dessert. I don’t know what it is, but they are incredibly addictive.
Now, normally, I’m a bit of a purist when it comes to these babies. Don’t even think about adding peanut butter to them, for example. But these screamed out to me as soon as I saw them. I pinned these a while back, but when I saw Courtney posting them, then I really knew I had to make them (even if it did take over a year…).
Maybe it’s because in addition to being rice krispie treats obsessed, I’m also s’mores obsessed. Maybe because this version just makes sense, considering a predominant ingredient in s’mores is already a predominant ingredient in rice krispie treats. I don’t know, but I can tell you that adding a buttery graham cracker crust and chocolate certainly did not help me have any restraint around these.
S’mores Rice Krispies Treats
8 whole graham crackers
8 Tbsp. butter (1/2 cup), divided
3 Tbsp. sugar
8 oz. semisweet or bittersweet chocolate, cut into squares, with 1/2 cup chopped and reserved
6 cups rice cereal
1 (10-11 oz.) bag miniature marshmallows, divided
Place an oven rack in the upper-middle position and preheat the heat oven to 375º.
Line a 13×9″ baking dish with foil, leaving an overhang on the long sides of the dish; lightly coat with cooking spray. Line the bottom with graham crackers, breaking into pieces as necessary to cover the bottom of the dish.*
Combine 6 tablespoons of butter and the sugar in a large saucepan set over medium heat. When the butter melts and begins to bubble, pour it over the graham crackers and spread evenly.* Bake for 7-10 minutes, or until the sugar bubbles. Remove from oven and top with chocolate squares. Return the baking dish to oven for about 2-3 more minutes to melt the chocolate. Remove from oven and use a spatula to spread the chocolate evenly over the graham crackers.
Return saucepan to the burner and melt remaining 2 tablespoons of butter. Add all but 3/4 cup of the marshmallows and cook, stirring frequently, until the marshmallows are completely melted. Add the cereal and stir until incorporated. Scape the cereal over the chocolate covered grahams. Using lightly greased hands or a spatula, press the cereal mixture into the baking dish. Sprinkle with the remaining 3/4 cup marshmallows and 1/2 cup chopped chocolate, gently pressing onto the warm cereal to adhere. At this point, you may want to refrigerate the bars to set (I didn’t, and they were fine; I have issues with cold rice krispies treats :))
When ready to serve, use the foil overhang to lift the bars from the dish. Cut into bars with a knife you have sprayed with cooking spray.
*Note: I followed the instructions for the graham cracker layer; however, you can also just make a traditional graham cracker crust by crushing the graham crackers and combining with the melted butter and sugar. I will likely do this next time as I found the sugar-butter mixture difficult to spread easily without turning gritty.
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