Rice Krispie S'Mores

Active Time: 25 minutes

Start to Eat: 1 Hour 45 Minutes (Including Chill Time)

Makes: 18 Treats

INTRODUCTION

S'MORE, THE MERRIER

A campfire classic turned perfect barbeque treat! These were SUCH a hit at this year's 4th of July party and the perfect dessert to wow your friends (with very little effort!).

Just grab your classic s'mores ingredients plus some rice Krispie treats and some butter and voila! These are nutty, buttery, and delicious on their own but dipped in some chocolate and graham crackers makes them more decadent and rich. Feel free to mix up the chocolate too! I used semi-sweet (to please the most people) but you can do bittersweet, white chocolate, dark, milk, etc. whatever you prefer, or make a variety!

The graham cracker dust is made using a food processor which gives it that great fine texture and allows for more of it to stick to the chocolate. BUT a Ziploc bag and rolling pin is a great fallback option...just be wary of the arm workout!

INGREDIENTS

70 Grams of Butter (half salted, half unsalted)
- This equals roughly 2.5 tablespoons of each
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1, 16oz bag of mini marshmallows
6 cups of Rice Krispie Cereal
1, 12oz bag semi-sweet chocolate chips (or 2 cups)
9 graham cracker cookies (this was 1/3 of the box of Honeymaid brand)

INSTRUCTIONS

First, let's brown that butter! In a medium saucepan, heat both kinds of butter over medium heat, stirring constantly until the butter begins to foam and you start to see little brown specks. Heat for another minute then add in the vanilla, salt, and entire bag of mini marshmallows. Stir until combined and all of the marshmallows have melted into a smooth ribbony texture. Take off of heat.
In a large bowl, add in your Rice Krispie cereal, then pour the marshmallow mixture over the cereal. Using a wooden spoon or spatula, stir until combined.
Spread mixture over a parchment-lined (or buttered) half-sheet pan, and using your fingers or spatula, GENTLY spread to the edges and try to make it as even as possible. Place in the fridge for an hour to cool and set.
Once set, take them out of the fridge and dump them on a cutter board, cutting them evenly into squares or rectangles (approximately 3 inches by 3 inches). *
Next, let's prepare the "s'mores" part of these treats! Grab your graham crackers and put them in a food processor and pulse until they have turned into a fine crumb or "dust" as I like to call it. Then place it in a shallow bowl. If you don't have a food processor, just grab a Ziploc bag and a rolling pin and start banging away!
Grab your chocolate and empty it into a heat-safe bowl, microwave for 30 seconds at a time until smooth (see tip).
Assembly time! Grab one treat at a time and dip half of it in the chocolate, let the excess drip off then place in the bowl with the graham cracker making sure to cover all of the chocolate in the dust. Transfer to a parchment-lined baking sheet and let set until chocolate has hardened (approximately 20 minutes).
Once set and the chocolate has hardened, you can serve it immediately or store it in the fridge for up to 3 days (just bring them to room temperature before serving to ensure you're getting that gooey chewy texture we all love!)

* At this point, you can keep them on the sheet pan or cut up the Rice Krispies and store them, covered, for up to 2 days in the fridge before you dip and serve.

Tip: When melting chocolate in the microwave, you never want to melt it until completely smooth. You always want to take it out when there are still visible chunks of chip left, then hand whisk it until completely smooth. This prevents you from overheating the chocolate.

BON APPETIT!

BACK TO SWEETS