A while back I made these s’mores rice krispie treats – absolutely delish and way neater than eating a regular s’more. I had the fixin’s to make them again but chef Tessa wanted to help. How to make this fun for a 3 year old? Light things on fire! Mostly kidding.
Charred marshmallows would lend that delicious s’more flavor (I am in camp “light your mallow on fire” when making s’mores), and it would be fun to watch them toast under the broiler. I had her crush the graham crackers in a plastic bag and help me measure out the cereal. A bonus I only realized in the moment was that it takes toddlers an inordinate amount of time to eat dried on krispie bits from a wooden spoon. She was occupied for at least fifteen minutes. It was sort of like putting peanut butter on a dog’s nose. I deem this recipes part two as equally delicious but definitely less time consuming. Win!
S’mores Rice Krispie Treats, Take 2
Makes 9×13 amount
10 oz. mini marshmallows
4 tbsp. butter
2 tbsp. light corn syrup
1/2 c. graham cracker crumbs
2/3 c. bittersweet chocolate chips
5 c. rice krispie cereal
big pinch kosher salt
1. Line a baking sheet with foil and spray foil with nonstick spray. Spread marshmallows across surface. Broil until golden brown and puffed, watching the entire time with the oven door ajar.
2. Meanwhile, melt butter over medium low heat in large pot. Scrape toasted marshmallows from foil into pot and stir over heat until combined. Add corn syrup and stir again. Remove from heat. Spray a 9×13 baking dish with nonstick spray.
3. Stir chocolate and graham cracker crumbs into marshmallows quickly (you don’t want chocolate to melt completely). Add cereal and stir until combined.
4. Working quickly, scrape mixture into prepared 9×13 baking dish. Using wet hands, press evenly into pan. Top with pinch of salt. Let set and cut into squares.