S’mores Rice Krispies Treats

These S’mores Rice Krispies Treats take everything I love about classic campfire s’mores and wrap it up in gooey, crispy cereal bar form. With layers of toasted marshmallow flavor, melted chocolate, and graham cracker crunch, they’re a no-bake dessert that gives me the full s’mores experience—without ever lighting a fire.

Why You’ll Love This Recipe

I love how quick and easy these treats are to make, but they still bring all the cozy nostalgia of traditional s’mores. I don’t need a campfire, just a few pantry staples and 15 minutes. They’re great for parties, school snacks, or anytime I’m craving that melty chocolate-marshmallow combo. And since they’re made in a single pan, cleanup is a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 tablespoons butter
1 bag (10 oz) mini marshmallows, plus 1 cup reserved
5 cups Rice Krispies cereal
1 cup graham cracker pieces (broken into small chunks)
1 1/2 cups milk chocolate chips or chopped chocolate bars
1/2 teaspoon vanilla extract
Pinch of salt

Directions

Melt the Marshmallows
I start by melting the butter in a large pot over low heat. Once it’s fully melted, I add the bag of mini marshmallows (reserving 1 cup) and stir constantly until everything is smooth and gooey. Then I stir in the vanilla and a pinch of salt for extra flavor.

Mix the Base
I remove the pot from the heat and gently fold in the Rice Krispies cereal and graham cracker pieces until they’re fully coated. Then I stir in the reserved mini marshmallows and about 1 cup of the chocolate chips or chunks—they get a little melty but still hold their shape, which I love.

Press and Top
I press the mixture into a greased or parchment-lined 9×13-inch baking dish. I sprinkle the remaining chocolate over the top and gently press it in so it sticks while everything’s still warm.

Cool and Cut
Once cooled to room temperature (about 30–40 minutes), I slice into squares and they’re ready to serve.

Servings And Timing

This recipe makes about 16 bars.
Prep time: 10 minutes
Cooling time: 30–40 minutes
Total time: approximately 45–50 minutes

Variations

Sometimes I use dark chocolate for a richer taste or swap in peanut butter chips for a twist. If I want extra texture, I mix in chopped nuts or drizzle melted chocolate over the top. When I’m feeling really indulgent, I even use chocolate-flavored cereal or swirl in marshmallow creme for gooier bars.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I refrigerate them, but I let them sit out a few minutes before eating so they’re not too firm. These aren’t ideal for freezing because the texture changes, but they’re usually gone before that’s even an issue.

FAQs

Can I Toast The Marshmallows?

Yes! I’ve broiled the top for a minute or two after pressing them into the pan for that toasted s’mores finish. Just keep an eye on them so they don’t burn.

What Kind Of Chocolate Works Best?

I usually go for milk chocolate for that classic s’mores flavor, but dark or semi-sweet chocolate also works great if I want a less sweet version.

Can I Use Flavored Marshmallows?

Sure. I’ve tried vanilla and even chocolate-flavored marshmallows—they melt just as well and add a fun twist.

How Do I Keep The Treats Soft?

I make sure not to overheat the marshmallows and always store the treats in a sealed container. Adding the extra cup of mini marshmallows at the end helps keep them soft and gooey too.

Can I Make These Ahead?

Yes, I often make them a day in advance. I just store them tightly covered at room temperature and they stay fresh and chewy.

Conclusion

S’mores Rice Krispies Treats are the kind of no-fuss dessert I can whip up in minutes, but they never fail to impress. They’re gooey, crispy, chocolatey, and just nostalgic enough to feel special. Whether I’m sharing them at a party or keeping a few squares for myself, they always bring that warm, melty magic of s’mores—no campfire required.