It’s hard to believe that, at least for me, school starts up again tomorrow! Looking back, Summer feels extremely long but it felt incredibly short while I was living it. I guess that’s sort of just the nature of things. Anyway, I feel like these Rice Krispies are kind of the perfect back to school, farewell to summer, kind of treat.
Now this recipe comes with a story. The first test of these made its way into my personal list of greatest baking failures. The biggest issue was the fact that I used a big spatula to mix all the stuff together and it ended up melting. So I’ll take this time to warn you DO NOT USE A PLASTIC SPATULA FOR THIS RECIPE. Unless of course you like a nice melted plastic aftertaste. In addition to the spatula melting, this recipe failed when I used only toasted marshmallows in place of the regular marshmallows rather than a mixture. This ended up turning the Rice Krispies into rock hard, almost freeze dried-like squares. So basically the first iteration of this recipe was a rock hard block dotted with melted plastic. Tasty, right?
But once I ironed out those issues this recipe is actually one of my favorites from the summer. It’s just as easy and approachable as a typical Rice Krispy except with the added intricacy of toasted marshmallows, graham crackers, and chocolate. They feel like something you could grab on the way out the door to school, but still feels like a campfire summer classic.
Describe this Dessert to me
Taste: These still have the classic tastes, sweet vanilla and buttery Rice Krispies, but with the addition of toasted marshmallows, graham crackers, and dark chocolate. We all know how well these flavors work in a s’more, and this quick snack really highlights that.
Texture: In classic Rice Krispy fashion, these have a gooey and stretchy texture, still with plenty crunch from the Krispies and graham crackers. Combined with the drizzle of chocolate on top, these truly have the perfect melt in your mouth texture.
Ease: These are a slight step up from a classic rice Krispy but still plenty simple. The only added steps are toasting some extra marshmallows and drizzling some chocolate on top, and neither of which up the difficulty at all.
The Toasted Marshmallows
As I previously mentioned, my original plan for incorporating toasted marshmallow was to take a classic Rice Krispy recipe and replace the regular marshmallows for toasted ones. This backfired extremely when the marshmallow got to tacky and turned what should have been a gooey and delicious block of Rice Krispies into a rock hard brick. So to work around this we essentially make a classic Rice Krispy mix with regular marshmallows, and then fold in some extra toasted marshmallows. This ended up being the move because it allows you to keep that classic delicious texture, while still adding the depth of a toasted marshmallow flavor.
The Other Stuff
There really isn’t much else to say about these Rice Krispies, their whole deal is kind of that they’re simple. But we start off by melting some butter, then adding in our marshmallows and vanilla. Next up we stir in the cereal, plus some mashed up graham crackers and extra toasted marshmallows. Once pressed into a block, I like to add some more graham cracker crumbles on top just to make sure that flavor can really come through. The final step for these treats is a drizzle of chocolate, which adds the perfect finishing touch.
Toasted S’more Rice Krispies
Ingredients
Method
- Line a 9×13 inch rectangular baking pan with parchment paper, and lightly grease with butter. Set aside. Next, line a baking sheet with parchment paper and lightly grease it with oil. Turn your oven onto broil.
- In a large saucepan over medium low heat, melt the butter.
- While the butter melts, sprinkle 8 ounces of your marshmallows onto the greased baking sheet. Toast in the oven until slightly charred. Make sure to keep an eye on them because they can get over toasted very quickly. Once toasted, remove from the oven and set aside.
- Once the butter is melted, add in the marshmallows and stir until melted. Once combined, remove from the heat and stir in the salt and vanilla. Using a wooden spoon, fold in the cereal and 1 cup of graham cracker crumbs. Finally, scrape the toasted marshmallows from the baking sheet into the pot and stir until just combined.
- Dump the mixture into the previously prepared baking pan and press into an even layer. Sprinkle/ press the remaining ½ cup of graham cracker crumbs onto the surface of the Rice Krispies. Let it sit for 1 hour at room temperature before slicing.
- Once cooled, slice into squares. Set aside while we melt the chocolate.
- Place the chopped chocolate in a small heat safe bowl. Microwave in 30 second increments, stirring after each, until melted. Drizzle over the Rice Krispies. If desired, top with more graham cracker crumbs. Enjoy! Leftover Rice Krispies last up to 5 days sealed in an airtight container at room temperature.