S’mores Rice Krispies

S’mores Rice Krispies have everything you crave about s’mores with melted chocolate, gooey marshmallows, and graham cracker crunch mixed into crispy rice cereal bars. Each bite gives you that sweet campfire flavor with chocolate drizzled on top and melted throughout. The texture is chewy with pockets of crunch, and trust me, you won’t be able to stop at just one.

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I make them for summer barbecues, Fourth of July cookouts, and camping trips because they’re easier than traditional s’mores but taste just as good. They’re perfect for kids’ birthday parties, bake sales, and potlucks since they travel well and stay fresh at room temperature for up to 4 days. You can even torch the marshmallow topping for that authentic toasted finish. They freeze well for up to 2 months.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make S’more Rice Krispies with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

You’re going to love how quickly these S’mores Rice Krispie treats come together, and the s’mores flavor is unbeatable.

Prepare the Pan

Line your 9×13-inch baking pan with aluminum foil and give it a light coat of nonstick cooking spray to prevent the bars from sticking. This makes cleanup easy and helps you lift the bars right out in one whole piece when they’re set.

Melt Butter and Seasonings

Place the butter in a large pot or Dutch oven over medium heat and let it melt completely. Stir in the vanilla extract and a pinch of salt to build the flavor base.

Add the Marshmallows

Measure out 10 ounces or one and a quarter cups of mini marshmallows and add them to the butter mixture. Stir continuously until they melt into a smooth, creamy mixture.

Once completely melted, take the pot off the heat.

Fold in the Mix-Ins

Working quickly while the marshmallow mixture is still warm, fold in the crispy rice cereal, graham cracker pieces, and the remaining 5 ounces of mini marshmallows for gooey pockets throughout. You can use Golden Grahams, Rice Krispies cereal, or any brand of your choice.

Add about two-thirds of a cup of the semi-sweet chocolate and stir just enough until the marshmallow-cereal mixture is well coated with chocolate. Chocolate chips or Hershey’s milk chocolate bars also work fine.

Press Into the Pan

Transfer mixture to your prepared pan. Use a silicone spatula to gently press the mixture into an even layer. Don’t pack it down too hard or the bars will turn out dense. Let them cool and set for 15-20 minutes at room temperature.

Once the chocolate hardens, carefully lift the bars out using the foil and transfer them to a flat surface or a cutting board.

Drizzle the Chocolate

In a microwave-safe bowl, melt the remaining chocolate in 15-20 second intervals, stirring between each one, until smooth and melted.

For more control over the drizzle, transfer the melted chocolate to a piping bag with a small opening or squeeze bottle. Drizzle the chocolate over the cooled bars in whatever pattern you like. I want to keep it classic and simple, so I always go with zigzag.

Add the S’mores Toppings

Sprinkle extra mini marshmallows and graham crackers over the chocolate drizzle. If you want that authentic s’mores look, use a kitchen torch to lightly toast the marshmallows on top until they’re golden, toasty, and slightly melty.

Cut and Serve

Get your sharp knife and slice evenly into squares. Wipe the blade clean between cuts to keep the edges neat and prevent the chocolate and marshmallow from dragging. Your s’mores Rice Krispies are ready to serve at this point. Enjoy!

These bars travel beautifully to potlucks, picnics, bake sales, and camping trips. Pack them in a single layer in a sheet cake carrier or stack them in an airtight container, with parchment paper between layers to prevent sticking, especially if you’ve torched the marshmallow topping.

They hold up well at room temperature for several hours, so you don’t need to worry about keeping them chilled. If you’re transporting them in hot weather, you can keep them cool in a thermal bag.

How to Store Leftovers

Keep the bars in an airtight container at room temperature for up to 4 days. They’ll stay soft and gooey without getting hard like traditional Rice Krispies treats sometimes do. Refrigerating them isn’t the best way to save leftovers either, as it can make them brittle and a little too dry.

If you want to make them last even longer, wrap individual bars in plastic wrap and freeze them in a freezer-safe container for up to 2 months. Once you’re ready to eat them, thaw them on your countertop for about 20 minutes before serving.

What to Serve With S’more Rice Krispies

Serve these alongside fresh strawberries and whipped cream for a fun dessert spread, or pair them with vanilla ice cream for an over-the-top treat. They’re also great for dunking in hot chocolate, coffee, or cold milk.

For parties, I like to set them out with brownies, chocolate chip cookies, and fruit skewers to give everyone options.

You could also serve them after grilled burgers and hot dogs at summer cookouts, or pack them in lunchboxes with grilled pineapple, apple slices, or cheese sticks for a sweet surprise. They work just as well at casual gatherings as they do at more formal dessert tables.

More Easy Recipes for You to Try at Home

If you love these bars, you’ll want to try my other easy dessert recipes.

• S’mores Stuffed Cookies
• S’mores Muffins
• Sweet Potato Brownies
• Caramel Apple Bark
• Chocolate Pudding