If you enjoy s’mores and crave simple, nostalgic desserts, these S’mores Rice Krispie Treats are a perfect summer option. Crispy rice cereal and crushed graham crackers are bound together with melted marshmallows and richly toasty brown butter. Extra mini marshmallows remain whole inside the bars for gooey pockets, and a generous drizzle of milk chocolate plus a sprinkle of graham crumbs finish each square. These aren’t your ordinary Rice Krispie treats — they’re a crowd-pleasing twist on the classic campfire favorite.
Brown Butter
Brown butter is easy to make and brings a deep, toasty, slightly nutty note that elevates both sweet and savory dishes. To make it, melt butter in a saucepan over low heat and continue cooking while stirring until the milk solids turn golden brown and the butter develops a nutty aroma. Those browned bits are the toasted milk solids — they’re exactly what you want for flavor. Remove the pan from the heat as soon as you reach a rich golden color to prevent burning.
If you like brown butter as much as I do, try other recipes that highlight its flavor, such as brown butter skillet cookies, brown butter brioche cinnamon rolls, or s’mores blondies for another decadent s’mores-inspired treat.
Tips for Making Brown Butter
- Don’t walk away. Once butter starts foaming and turning color it can go from perfectly browned to burnt very quickly. Stay by the stove and stir frequently to prevent scorching.
- Look for the brown bits. The small brown specks on the bottom of the pan are the toasted milk solids and indicate the butter is properly browned. The aroma will be nutty and the color a deep golden brown.
- Remove from heat immediately. Pull the pan off the burner as soon as you see those brown bits. If you’re using cast iron, remember it holds heat well and the butter will continue to darken off the heat, so remove it promptly.
How to Make S’mores Rice Krispie Treats
- Brown the butter. Add the butter to a large pot over medium-low heat. Stir constantly as it melts and begins to foam. Continue cooking until it reaches a deep golden color and you see small brown flecks on the bottom. Remove from heat once it smells nutty and browned.
- Melt the marshmallows. Immediately add 16 ounces of marshmallows to the browned butter and stir off the heat until fully melted. Mix in the vanilla and salt. In a large bowl, combine the rice cereal and crushed graham crackers so the dry ingredients are ready.
- Combine the cereal and marshmallows. Pour the melted marshmallow mixture over the cereal and graham cracker mixture, stirring until every piece is coated. Fold in the remaining mini marshmallows so you have pockets of whole marshmallow throughout the bars.
- Press into the pan. Lightly grease a 9” x 9” baking pan and press the mixture evenly into the pan using a greased spatula or a sheet of parchment paper to smooth the top.
- Finish with chocolate. Melt milk chocolate and drizzle it over the top with a spoon or piping bag. Sprinkle extra crushed graham crackers and mini marshmallows on top if desired. Let the chocolate set and the bars cool completely, about 30 minutes, then cut into 16 squares and serve.
Krispie Treat FAQs
How should I store rice krispie treats?
Store these treats in an airtight container at room temperature for up to 5 days. Warm a square in the microwave for 10–15 seconds to restore gooeyness.
Do these freeze well?
Yes. Wrap each square individually in plastic wrap, place the wrapped squares in a zip-top bag, and freeze for up to 3 months. Thaw at room temperature before serving.
What if my marshmallows don’t melt?
If the marshmallows don’t fully melt when added to the butter, return the pot to very low heat and stir constantly until they begin to melt. Remove from the heat as soon as they soften and continue stirring off heat so residual warmth finishes the melting without making the mixture gummy.
More Easy Summer Treats You’ll Love
- Reese’s Pieces Rice Krispie Treats
- Chewy Coconut Macaroons
- Mini Oreo Cheesecakes
- Mixed Berry Streusel Bars
- Lemon Mascarpone Tart
If you try this recipe and enjoy it, please leave a comment to share how it turned out. Happy baking!
S’mores Rice Krispie Treats
Print Recipe
RATE THIS RECIPE
Ingredients
- 6 cups (160g) rice cereal
- 1 package 8 whole graham crackers, crushed into small pieces
- ½ cup (1 stick or 113g) unsalted butter
- 20 oz mini marshmallows, divided
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- ½ cup (4 oz) milk chocolate
Instructions
-
Lightly grease a 9” x 9” square baking pan and set aside. In a large bowl, combine the rice cereal and crushed graham crackers.
-
In a large pot over medium-low, melt the butter and stir constantly until it foams and turns a deep golden brown with small brown bits on the bottom. When fragrant and browned, remove from heat.
-
Add 16 ounces of the marshmallows to the browned butter, reserving 4 ounces. Stir until the marshmallows are fully melted, then mix in the vanilla and salt.
-
Pour the marshmallow mixture over the cereal mixture and stir until thoroughly coated. Fold in the reserved 4 ounces of mini marshmallows so they remain as soft pockets throughout the mixture.
-
Transfer the mixture to the prepared pan and press evenly with a greased spatula or parchment paper. Let it cool slightly before adding the chocolate.
-
Melt the milk chocolate in 20-second intervals in the microwave, stirring between intervals until smooth. Drizzle the chocolate over the top, sprinkle with extra crushed graham crackers and mini marshmallows if desired, and allow the chocolate to set for at least 30 minutes. Cut into 16 squares and serve.
Notes
- Storing: Keep treats in an airtight container at room temperature for up to 5 days. Reheat briefly to soften.
- Freezing: Individually wrap squares in plastic wrap, place in a zip-top bag, and freeze for up to 3 months.