There’s nothing like s’mores in summer: a toasted marshmallow, melty milk chocolate and crisp graham crackers. I combined those campfire flavors with classic no-bake Rice Krispie treats to create mile-high S’mores Rice Krispie Treats—an easy, crowd-pleasing summer dessert everyone will want a piece of.
If you enjoy no-bake recipes, explore more in my collection featuring other favorites like Chocolatey Peanut Buttery No Bake Cookies.
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How to combine S’mores and Rice Krispie Treats into one
S’mores are a classic American summer treat—gooey toasted marshmallow and a square of milk chocolate sandwiched in graham crackers. I love those flavors, so I turned them into a no-bake Rice Krispie creation for a portable, kid-approved twist on the campfire favorite.
S’mores Rice Krispie Treats come to life
This recipe follows the familiar Rice Krispie treats method but adds a few tweaks to amplify the s’mores profile. Instead of simply melting butter, I brown it first for a toasty, nutty note that deepens the flavor. I also use a generous amount of marshmallows so the finished bars are extra gooey.
Two cereals are better than one
To boost chocolate flavor, I replace plain Rice Krispies with Cocoa Krispies. To recreate the graham texture from s’mores, I fold in Golden Grahams as well. The combination of crunchy cereals, melted marshmallow and Hershey’s chocolate captures the essence of a s’more in a chewy, no-bake bar.
I add mini marshmallows for extra chew and texture, and layer Hershey’s chocolate pieces in the center and on top so each bite has melty chocolate like a campfire s’more. For a finishing touch, you can toast the top marshmallows with a kitchen torch to invoke that smoky, toasted flavor.
Double layered S’mores Rice Krispie Treats
These are built as double-layer bars in an 8×8 pan for a tall, substantial dessert. Press half the mixture into the pan, scatter with Hershey’s pieces and mini marshmallows, then press the remaining mixture on top and finish with more chocolate and minis. The layered approach gives you pockets of melty chocolate and toasted marshmallow in every square.
Tips for making S’mores Rice Krispie Treats
These treats are wonderfully sticky, so a few practical tips help keep things tidy and yield neat bars:
- Line the pan with parchment or wax paper and spray it well with nonstick spray or coat with softened butter to make removal easier.
- Use a small sprayed square of parchment or wax paper to press the mixture into the pan instead of your hands—this prevents marshmallow from sticking to your fingers.
- Let the bars cool at least 30 minutes before cutting so they firm up and hold their shape.
- If desired, gently toast the top mini marshmallows with a kitchen torch for a campfire finish.
- Store cooled bars loosely covered in the pan or in an airtight container for up to one week.
Want even more s’mores-inspired desserts? Try variations like S’mores Truffles, Ooey Gooey S’mores Cupcakes, Caramel S’mores Bars or S’mores Ice Cream for more ways to celebrate summer flavors.
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S’mores Truffles
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Ooey Gooey S’mores Cupcakes
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Caramel S’mores Bars
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S’mores Ice Cream
S’mores Rice Krispie Treats
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Ingredients
- 6 tablespoons unsalted butter
- 12 ounces marshmallows
- 1 tablespoon vanilla extract
- 4 cups Cocoa Krispies cereal
- 2 cups Golden Grahams cereal
- 2 ½ cups mini marshmallows, divided
- About four 1.55 oz Hershey bars, broken into small pieces
Instructions
- Line an 8×8 inch square baking dish with parchment paper and spray with nonstick cooking spray or coat with butter. Set aside.
- In a large pot, melt the butter over medium-low heat and cook, stirring, until it just browns and smells nutty—watch carefully to avoid burning.
- Turn heat to low. Add the marshmallows and stir until completely melted and the mixture is smooth.
- Stir in the vanilla.
- Remove from heat. Add Cocoa Krispies, Golden Grahams and 1 ½ cups of the mini marshmallows, stirring to combine—the mixture will be sticky.
- Press half the mixture into the prepared pan using a small piece of sprayed parchment or wax paper to avoid sticky hands.
- Sprinkle half the remaining mini marshmallows and half the Hershey pieces over the first layer.
- Add the remaining Rice Krispie mixture on top, press down, then sprinkle with the remaining mini marshmallows and chocolate.
- Allow bars to cool at least 30 minutes, then cut into 16 squares.
Notes
- Store cooled treats in the baking pan loosely covered with wax paper or in an airtight container for up to one week.
Nutrition
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