Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.

Large Marshmallows: The choice of marshmallows is crucial for that signature gooey pull. I highly recommend using large marshmallows because they provide those delightful, stretchy chunks of marshmallow throughout the treats. If you only have jumbo marshmallows, simply cut them into smaller pieces with kitchen scissors. This increases their surface area for roasting and helps them melt more evenly into the mixture. While mini marshmallows can work in a pinch, they tend to disappear more readily into the mix, making for less distinct marshmallow pockets. Using a new, fresh bag of marshmallows is key to achieving that soft, plump texture and prevents the treats from becoming hard or overly chewy. Stale marshmallows lead to stale treats, so don’t cut corners here!

Graham Crackers: To keep these true to the s’mores tradition, I use classic graham crackers. You can break them into varied pieces for different textures – some fine crumbs, some larger shards. For convenience or a slightly different twist, you could also use mini graham crackers or even Golden Grahams cereal for a fun alternative that already has a similar flavor profile and a satisfying crunch. Just ensure they are broken down enough to distribute well throughout the mixture.

Milk Chocolate: Sticking to the iconic s’mores flavor, I opted for Hershey’s milk chocolate bars. Their creamy texture and familiar taste are perfect here. However, any good quality milk chocolate bar will work beautifully. If you only have milk chocolate chips on hand, they can be used, but be aware that chocolate chips contain stabilizers to hold their shape during baking, which means they won’t melt quite as creamily or spread as smoothly as chopped chocolate bar pieces. For the best gooey chocolate experience, go for chopped bars.

Butter (Browned!): Butter is a fundamental ingredient in any rice krispies treat, providing richness and helping bind everything together. But for these s’mores treats, we’re taking it a step further by browning the butter. This extra step, which only adds a minute or two to your prep time, unlocks an incredible depth of caramelized, nutty, and toasty flavor that significantly elevates the entire dessert. I prefer using unsalted butter for browning, as salted butter can sometimes develop a slightly bitter or metallic undertone when browned to this extent. The rich aroma alone will tell you it’s worth the effort!

Cinnamon: A subtle but impactful addition! A touch of ground cinnamon harmonizes wonderfully with the sweet notes of marshmallow and chocolate, and it especially complements the warm, slightly spicy flavor of the graham crackers, tying all the s’mores elements together beautifully. Don’t skip this, as it adds a layer of complexity that really makes these treats sing.

Vanilla Extract: Another essential flavor enhancer! Pure vanilla extract brightens all the other ingredients and adds a warmth that makes these treats taste truly homemade and special. It’s often overlooked in simple recipes, but it makes a noticeable difference in the overall deliciousness of your rice krispies treats. Make sure to use pure vanilla for the best flavor.

Rice Krispies Cereal: This is a non-negotiable cornerstone of the recipe. For the crispiest, best-textured S’mores Rice Krispies Treats, I strongly recommend using the name-brand Kellogg’s Rice Krispies cereal. Generic brands can sometimes become soggy more quickly or have a different texture, compromising the satisfying crunch that makes these treats so enjoyable.

Step 1: Brown the Butter and Melt Marshmallows. Begin by browning your butter in a heavy-bottomed pot over medium-low heat. Stir occasionally. Once it starts to foam, keep stirring until the foam subsides and then reappears, turning golden brown. Remove it from the heat immediately to prevent burning. Into this fragrant brown butter, add half of your large marshmallows, vanilla extract, sea salt, and cinnamon. Stir continuously until all the marshmallows are completely melted and smoothly incorporated into the butter mixture. The residual heat from the pot should be sufficient to melt them, but if needed, return the pot to very low heat for a moment until fully melted.

Step 2: Combine Cereal and Graham Crackers. Once your marshmallow mixture is smooth, add the Rice Krispies cereal and the broken graham cracker pieces into the pot. Using a sturdy spatula, stir gently but thoroughly until the cereal and graham crackers are evenly coated with the sticky marshmallow-butter mixture. Take care not to crush the cereal too much. Once combined, set the pot aside for a few minutes to allow the mixture to cool slightly. This brief cooling period is crucial for the next step, as it prevents the added marshmallows and chocolate from melting too quickly.

Step 3: Char the Remaining Marshmallows. This step is where the ‘s’mores’ magic truly happens! Take the other half of your large marshmallows and use a kitchen torch to gently char their exteriors. The goal is to get a nice, smoky black char on the outside, mimicking a campfire roast, without completely melting the marshmallow all the way through to its core. This preserves their structure and ensures you’ll have distinct, gooey pockets of toasted marshmallow in your finished treats. If you don’t have a torch, see the “Notes” section in the recipe card for broiler instructions, but a torch is highly recommended for best results.

Step 4: Incorporate Toasted Elements and Finish. Once the cereal mixture has cooled slightly and your marshmallows are perfectly charred, add the broiled marshmallows and half of your chopped milk chocolate into the Rice Krispies mix. Stir gently to combine everything. If the mixture is a bit stiff, don’t hesitate to use your hands (lightly buttered, perhaps) to mix it through evenly. Now, gently press the mixture into a parchment-lined 8-inch or 9-inch square pan. Avoid pressing too firmly, as this can make the treats dense. Distribute the remaining chocolate pieces generously over the top of the pressed mixture for an extra touch of deliciousness. Allow the treats to set at room temperature for approximately 30 minutes to an hour until firm. Once set, cut them into 9 equal bars, and prepare to enjoy the ultimate S’mores Rice Krispies Treat experience!

Expert Tips for Irresistible Rice Krispies Treats

Achieving the perfect balance of crisp, chewy, and gooey in your S’mores Rice Krispies Treats is an art, but these expert tips will guide you to success every time:

1. Always Use Fresh Marshmallows: This is arguably the most critical tip for outstanding rice krispies treats. A freshly opened bag of plump, soft marshmallows is essential. Stale marshmallows, even if they melt, will result in stiff, hard, and unpleasantly chewy treats that lack that coveted gooey marshmallow pull. Invest in fresh marshmallows for the best texture and flavor.
2. Don’t Melt Toasted Marshmallows Completely: When torching or broiling the marshmallows, the goal is to char the exterior while keeping the interior mostly intact. If you melt them all the way through, they will simply dissolve into the cereal mixture, leaving you with a denser, chewier bar and none of those delightful stretchy chunks of marshmallow that are so characteristic of s’mores rice krispies treats. A quick char is all you need.
3. Toast the Marshmallows Well for Authentic Flavor: Don’t be shy with the torch! You want to achieve a distinct layer of char on the outside of your marshmallows. This char isn’t bitter; instead, it provides a crucial smoky flavor that perfectly mimics the campfire experience of traditional s’mores. Without adequate toasting, your treats won’t have that authentic s’mores taste, missing a key element of their appeal.
4. Cool the Mixture Before Adding Toasted Marshmallows and Chocolate: Patience is a virtue in this step! After combining the cereal with the melted marshmallow and brown butter mixture, allow it to cool for a few minutes. If the mixture is too warm when you add the charred marshmallows and chocolate pieces, they will simply melt and disappear, becoming homogenous with the rest of the treat. Cooling ensures that you get delightful, distinct chunks of gooey marshmallow and pockets of melted (but not dissolved) chocolate in every single square, creating a more dynamic and satisfying eating experience.

Absolutely! To make these S’mores Rice Krispies Treats suitable for a gluten-free diet, you will need to ensure two main ingredient substitutions. First, use a certified gluten-free rice cereal (most generic rice crisps are gluten-free, but always check the label). Second, choose gluten-free graham crackers, which are readily available in many grocery stores. With these two simple changes, you can enjoy all the deliciousness of these treats without the gluten.

While it’s technically possible to use a broiler, I generally don’t recommend it, and prefer a kitchen torch for precision. My experience with broiling marshmallows often results in them melting all the way through their centers very quickly, leading to a denser, chewier marshmallow square that lacks those desirable gooey pockets. If you must use a broiler, set it to high and place the marshmallows on a foil-lined baking sheet on the top rack of your oven for a very brief period – typically 15-30 seconds. Watch them extremely carefully, only aiming to toast the tops without allowing them to melt entirely. The advantage of a torch is that it provides direct heat, allowing you to achieve a beautiful char on the outside while maintaining the soft, un-melted core for the perfect texture.

No, I strongly advise against refrigerating S’mores Rice Krispies Treats. Marshmallow-based treats, when exposed to the cold, tend to become very hard, overly chewy, and quickly lose their desirable soft and gooey texture. Refrigeration essentially makes them stale prematurely. For the best enjoyment and to preserve their intended texture, always store these treats at room temperature in an airtight container.

Smores Rice Krispies Treats

Mary

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