If you love s’mores and crave effortless desserts, these S’mores Rice Krispie Treats are for you. Crisp rice cereal and crushed graham crackers are folded into gooey melted marshmallows and fragrant brown butter, with extra mini marshmallow chunks mixed in and a generous drizzle of milk chocolate on top. These aren’t your ordinary rice krispie bars — they capture the classic campfire flavors in a simple, crowd-pleasing summer treat.
Brown Butter
Brown butter is easy to make and brings rich, toasty depth to both sweet and savory dishes. When butter is melted and cooked a bit longer, the milk solids toast and the butter turns a deep golden color with a warm, nutty aroma. That toasted note adds complexity to desserts and pairs beautifully with marshmallows and graham crackers in this recipe.
If you enjoy brown butter, try it in other recipes like Brown Butter Toffee Skillet Cookie, Brown Butter Brioche Cinnamon Rolls, or S’mores Blondies — it elevates familiar desserts with a toasty, nutty backdrop.
Tips for Making Brown Butter
- Don’t walk away. Butter can go from perfectly browned to burnt quickly. Stay by the stove and stir frequently once it becomes foamy and starts to color to prevent scorching.
- Look for the brown bits. The small brown flecks on the bottom of the pan are the toasted milk solids — they signal that the butter is ready. You’ll also notice a nutty aroma and a deep golden hue.
- Remove from heat immediately. Take the pan off the heat as soon as the butter reaches the desired color. Residual heat, especially in cast iron, will continue to cook the butter, so remove it promptly to avoid over-browning.
How to Make S’mores Rice Krispie Treats
- Brown the butter. Melt the butter in a large pot over medium-low heat, stirring constantly. Continue cooking until it turns a deep golden color and you see brown flecks on the bottom and a nutty aroma. Remove from heat immediately.
- Melt the marshmallows. Add 16 ounces of marshmallows to the browned butter and stir until melted. Mix in the vanilla and salt. In a large bowl, combine the rice cereal and crushed graham crackers.
- Combine the cereal and marshmallows. Pour the melted marshmallow mixture over the cereal mixture and stir until every piece is coated. Fold in the reserved 4 ounces of mini marshmallows so there are soft pockets of whole marshmallow throughout.
- Press into pan. Press the mixture into a lightly greased 9″ x 9″ pan, using a greased spatula or parchment to create a smooth, even surface.
- Finish with chocolate. Melt the milk chocolate and drizzle it over the top. Sprinkle extra crushed graham crackers and mini marshmallows if desired. Let the chocolate set and the bars cool for at least 30 minutes, then cut into 16 squares and serve.
Krispie Treat FAQs
How should I store rice krispie treats?
Store these bars in an airtight container at room temperature for up to 5 days. Reheat a square in the microwave for 10–15 seconds to return it to a soft, gooey texture.
Do these freeze well?
Yes. Wrap each square individually in plastic wrap, place the wrapped pieces in a zip-top bag, and freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
What if my marshmallows don’t melt?
If the marshmallows don’t fully melt when added to the brown butter, return the pot to the stove over low heat and stir constantly just until they begin to soften. Remove from heat and keep stirring — residual warmth will finish melting them. Avoid overheating, which can make the mixture gummy.
More Easy Summer Treats You’ll Love
- Reese’s Pieces Rice Krispie Treats
- Chewy Coconut Macaroons
- Mini Oreo Cheesecakes
- Mixed Berry Streusel Bars
- Lemon Mascarpone Tart
If you make this recipe and enjoy it, please leave a comment. Happy baking!
S’mores Rice Krispie Treats
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Ingredients
- 6 cups (160g) rice cereal
- 1 package 8 whole graham crackers, crushed into small pieces
- ½ cup (1 stick or 113g) unsalted butter
- 20 oz mini marshmallows, divided
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- ½ cup (4 oz) milk chocolate
SHOP INGREDIENTS
Instructions
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Lightly grease a 9″ x 9″ square baking pan. In a large bowl, combine the rice cereal and crushed graham crackers.
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Melt the butter in a large pot over medium-low heat. Stir constantly until the butter foams and turns a deep golden brown with browned bits on the bottom and a nutty scent.
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Remove the pot from heat and add 16 ounces of marshmallows, reserving 4 ounces. Stir until the marshmallows melt, then add vanilla and salt and mix well.
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Pour the marshmallow mixture over the cereal mixture and stir to coat. Fold in the remaining 4 ounces of mini marshmallows for pockets of whole marshmallow throughout.
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Press the mixture into the prepared pan, smoothing the top with a greased spatula or parchment.
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Heat the milk chocolate in 20-second microwave intervals, stirring between sessions until smooth. Drizzle over the top, sprinkle additional crushed graham crackers and mini marshmallows if desired, and allow to set for at least 30 minutes. Cut into 16 squares and enjoy.
Notes
- Storing: Store bars in an airtight container at room temperature for up to 5 days. Warm briefly in the microwave to refresh their gooey texture.
- Freezing: Wrap individual squares in plastic wrap and place them in a zip-top bag for up to 3 months in the freezer.