S'mores Rice Krispie Treats
These easy S'mores Rice Krispie Treats are made with brown butter, marshmallows, and graham crackers. A no-bake summer dessert ready in 10 minutes!
Table of contents
Brown butter is the secret here. It adds a toasty, nutty depth that mimics the campfire char of a classic s'more. When you stir in graham cracker pieces and chocolate chips, every bite has that familiar crunch and melt. I love that these bring the campfire flavor without the fire, and they come together in about 10 minutes.
Why You’ll Love This S’mores Rice Krispie Treats
- No campfire needed, you get the same toasted marshmallow and chocolate flavor from your stovetop.
- Brown butter adds a rich, nutty note that plain butter can't match.
- They're ready in 10 minutes and set in an hour, so you can satisfy a s'mores craving fast.
Key Ingredients for S’mores Rice Krispie Treats
- Unsalted butter: Browning it adds a nutty flavor that mimics toasted marshmallows. Use unsalted so you control the salt level.
- Mini marshmallows: The 16 oz bag melts into the base; the extra 2 cups stay chunky for gooey pockets. Fresh marshmallows melt best.
- Graham crackers: Crush them into pieces about the size of a quarter. Too fine and they disappear; too large and they're hard to bite.
Kitchen Tools for S’mores Rice Krispie Treats
- Large pot (at least 4-quart) for melting butter and marshmallows
- 9x13-inch baking pan
- Nonstick cooking spray or butter for greasing
- Spatula for stirring and pressing
- Parchment paper (optional, for easy removal)
Tips for Perfect S’mores Rice Krispie Treats
Watch the butter closely as it browns. Once it starts foaming and smells nutty, pull it off the heat, it can burn in seconds. When you add the marshmallows, keep the heat low and stir until just melted. Overcooking them makes the treats hard and chewy instead of soft and gooey. Use a greased spatula or lightly oiled hands to press the mixture into the pan. Press gently; too much pressure makes them dense.
Expert Tips for the Best Texture
For the ideal chewy-but-tender texture, use fresh marshmallows. Stale marshmallows won't melt as smoothly and can leave lumps. The extra 2 cups of mini marshmallows you stir in at the end stay mostly intact, creating pockets of gooey marshmallow throughout the bars. Let the treats cool completely, about 1 hour, before cutting. Cutting too early leads to sticky, messy squares.
Tips for Making S’mores Rice Krispie Treats with Kids
This recipe is simple enough for little helpers. Let kids measure the cereal and graham cracker pieces while you handle the hot butter and marshmallows. They can press the mixture into the pan with greased hands (supervised) and arrange the Hershey's pieces on top. It's a fun, no-bake project that yields a sweet reward.
S’mores Rice Krispie Treats Variations to Try
Swap the milk chocolate chips for dark or white chocolate if you prefer. For a peanut butter twist, stir in 1/4 cup of creamy peanut butter with the melted marshmallows. If you want extra crunch, add 1/2 cup of chopped toasted almonds or pecans along with the cereal. To make these gluten-free, use certified gluten-free crispy rice cereal and gluten-free graham crackers, the rest of the ingredients are naturally gluten-free.
How to Serve S’mores Rice Krispie Treats
These treats are great on their own, but a sprinkle of flaky sea salt right before serving really brings out the chocolate and caramel notes from the brown butter. For a full s'mores experience, serve them with a glass of cold milk or a scoop of vanilla ice cream. You can also cut them into smaller squares and pack them for picnics or lunchboxes, they travel well.
How to Store Leftover S’mores Rice Krispie Treats
Store the treats in an airtight container at room temperature for up to 3 days. Layer them between sheets of parchment paper to keep them from sticking together. Do not refrigerate, the fridge will make them hard and dry. If your kitchen is very warm, they may get too soft; keep them in a cool, dry spot.
Can You Freeze S’mores Rice Krispie Treats?
Yes, you can freeze these treats for up to 2 months. Wrap each square individually in plastic wrap, then place them in a freezer-safe bag or container. Thaw at room temperature for about 30 minutes before serving. The texture will be slightly softer than fresh, but still delicious.
How to Reheat S’mores Rice Krispie Treats
If you want a warm, gooey treat, microwave a single square for 10-15 seconds. Be careful not to overheat, the marshmallow can become too sticky. Alternatively, place the treats on a baking sheet in a 300°F oven for 3-5 minutes. Let them cool slightly before eating.
- Prep
- 5 min
- Cook
- 5 min
- Total
- 10 min
- Servings
- 16 servings
- Cuisine
- American
- Course
- Snack
Ingredients
Instructions
- Grease a 9×13-inch baking pan with nonstick cooking spray. Set pan aside.
- In a large pot, melt the butter over medium heat, Cook, stirring occasionally, until butter starts to foam, smells nutty, and turns brown. Watch closely so the butter doesn’t burn.
- Turn heat to low. Add the 16 oz bag of marshmallows and stir until the marshmallows are completely melted. Don’t overcook or the marshmallows will get hard.
- Remove the pan from the heat and stir in the vanilla and sea salt. Add the cereal and gently stir until the cereal is well coated with the marshmallows. Stir in the remaining 2 cups of mini marshmallows and graham cracker pieces. Fold in the chocolate chips.
- Transfer mixture to the prepared pan. Lightly press the mixture into the pan, using a greased spatula. You can also lightly grease your hands and press the mixture into the pan. Gently press the broken-up graham crackers and Hershey’s candy bar pieces on top of the treats. Sprinkle with extra sea salt, if desired.
- For best results, let the Rice Krispie Treats cool before cutting, about 1 hour. Cut into squares and serve.
Nutrition (per serving, estimated)
- Calories
- 267 kcal13% DV
- Protein
- 3 g6% DV
- Fat
- 8 g10% DV
- Carbs
- 49 g18% DV
- Fiber
- 1 g4% DV
- Sugar
- 27 g
- Sodium
- 184 mg8% DV
% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.
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Written by
Emma Rose — Recipe developer & food photographer
Hi, I'm Emma! I cook, bake and photograph everything you see here from my little home kitchen. My recipes are simple, reliable and made for real life.
