Gooey, crunchy, chunky. That pretty much sums up these Crispy S’mores Treats. Slabs of marshmallowy rice cereal on a graham cracker base and heavy on the chocolate chunks. These are great for fire-side entertaining, which is pretty much the only kind of entertaining we can do these days, right?! There’s nothing not to love about this ever so slightly, more grown up version, of a childhood classic! xoxo Kirsty
Ingredients (makes 24)
3.5 oz. (100g) chocolate chunks, semi-sweet or milk
2 sleeves graham crackers or other rectangular cookies such as Leibnitz Butter Cookies (24-30 cookies)
4 tablespoons (60g) unsalted butter
1 - 10oz. bag (280g) mini marshmallows
6 cups (130g) crispy rice cereal
1/2 teaspoon vanilla extract
pinch of salt
Line a 9×13 inch (23x33cm) cake pan or baking tray with parchment paper, leaving a bit of overhang on the sides as ‘handles’ so that you can pull it out later.
Sprinkle the chocolate chunks onto the parchment paper.
In a large pot, melt the butter. Add the marshmallows to the melted butter and stir until they have melted down to a thick, smooth mixture.
Take the pan off the heat, and stir in vanilla extract and salt. Fold in the cereal and combine until all the cereal is covered.
Transfer the mixture to the prepared cake pan. The easiest way to do this is to scoop mounds of the mixture onto the chocolate, and then use a lightly greased spatula to spread it out. This mixture firms up pretty quickly so don’t dilly-dally! Press the mixture down lightly, you don’t need to pack it tightly, it will stick together regardless.
Place the cookie squares side by side on top of the rice crispy treats and gently press so they adhere to the mixture underneath.
Allow it to set for at least 1 hour at room temperature. Lift the Crispy S’mores Treats out of the pan using the parchment paper handles, and cut it into squares following the lines of the cookies. Flip over, so the chocolate chunks are on top and serve to a hungry crowd!
Comments