S’mores Crispy Treats

Updated July 14, 2022

Total Time: 15 minutes (plus cooling)

Description: A nostalgic mash-up of crispy rice treats and s’mores, featuring toasted marshmallows, graham cracker cereal, and chocolate, with a golden, charred finish.

Ingredients

  • Nonstick cooking spray or softened butter (for greasing)

  • 1 (10–12 oz/283–340 g) bag large marshmallows

  • ½ cup (113 g) unsalted butter (1 stick)

  • 1 (10–12 oz/283–340 g) box graham cracker cereal (e.g., Golden Grahams)

  • ¼ tsp kosher salt (e.g., Diamond Crystal)

  • ½ cup (85 g) semisweet chocolate chips (or milk chocolate, for a Hershey’s bar twist)

Preparation Steps

Step 1: Toast Marshmallows

  • Prep: Heat broiler to high, set rack in the upper third of the oven. Line a sheet pan with foil, fold edges up, and lightly butter the foil (optional, per tips).

  • Broil Marshmallows: Spread marshmallows in a single layer on the foil-lined pan. Broil until deeply browned and smoking (1 minute). Stir to expose untoasted sides, then broil 1 more minute until evenly charred. Transfer marshmallows to a heat-safe bowl (or directly to the butter pot, if foil is clean).

Step 2: Combine Base Mixture

  • Melt Butter: In a large pot, melt butter over medium-high heat. Stir frequently until the hissing subsides, butter smells toasted, and is speckled brown (3–5 minutes; watch closely to avoid burning).

  • Add Marshmallows: Turn off heat, add toasted marshmallows, and stir vigorously until fully melted (2–3 minutes).

  • Add Dry Ingredients: Quickly stir in graham cracker cereal and salt until evenly coated. Add chocolate chips and stir until melted and incorporated.

Step 3: Press & Finish

  • Pan Prep: Grease an 8x8-inch (or 13x9-inch) pan with butter/nonstick spray.

  • Press Mixture: Immediately scrape the warm mixture into the pan and press firmly into an even layer with a spatula or back of a spoon.

  • Final Broil: Broil the pan until the top is golden and charred in spots (30–60 seconds; watch closely to prevent burning).

  • Cool & Cut: Let cool completely (15–20 minutes). Cut into squares or bars.

Pro Tips & Variations

  • Crispy Texture: For extra crunch, some users add 1 cup of rice cereal (e.g., Rice Chex) alongside graham cracker cereal (ratio: 1:1 marshmallow to cereal by weight).

  • Browning Butter: To ensure butter is perfectly toasted, avoid overheating; stop when it smells nutty and has light brown flecks.

  • Pan Flexibility: Use an 8x8-inch pan for standard squares or a 13x9-inch pan for thinner bars.

  • Chocolate Swap: Substitute milk chocolate chips for a creamier, more traditional s’mores flavor.

  • Broiling Precision: The final broil of the mixture takes only 30–60 seconds; check every 10 seconds to prevent charring.

Storage

Store covered at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for 1 month.

Chef’s Hacks (From Community Notes)

  • No-Mess Marshmallow Toasting: Line a sheet pan with foil (butter edges) to catch drips; transfer toasted marshmallows directly to the pot without cleanup.

  • Easier Release: Butter the pan or line with foil to prevent sticking; cool completely before cutting.

  • Ratio Adjustment: Equal weights of marshmallows and cereal yield the best crispy texture (10–12 oz each).

  • Timing Tweaks: Final broil of the mixture only needs 30 seconds; monitor closely to avoid burning.

Enjoy this crispy, chocolatey, toasted twist on classic s’mores! 🍫🔥

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