S’mores Rice Krispie Treats

Ooey, gooey crispy rice treats with a s’mores twist: browned butter for a nutty depth, mini marshmallows folded into crispy rice cereal, honey graham cracker pieces for texture, and a chocolate finish. The sweetened condensed milk in the base keeps the bars extra soft and helps them stay fresh for several days when stored properly.

• ½ cup (1 stick) salted butter
• ⅓ cup sweetened condensed milk
• 2 (10 oz) bags mini marshmallows, divided
• 1 tsp vanilla bean paste or pure vanilla extract
• ½ tsp salt
• 10 cups crispy rice cereal
• 1 sleeve honey graham crackers, broken into small pieces (about 9 crackers)
• 1 cup semi-sweet chocolate chips
• 1 tsp coconut oil

• Prepare the pan: Line a 9×13-inch pan with parchment paper and lightly coat the paper with nonstick spray or a thin layer of butter so the bars release easily.
• Brown the butter: In a large pot over medium heat, melt the butter and continue cooking until it turns a golden brown and gives off a nutty aroma. The butter will crackle and pop as it browns; swirl the pan occasionally. When the popping subsides and the butter foams, remove from heat.
• Add sweetened condensed milk and flavor: Reduce heat to low, stir in the sweetened condensed milk, vanilla, and salt. The mixture may look slightly separated at first—keep stirring until it comes together.
• Melt marshmallows: Add 1½ bags of the mini marshmallows to the warm butter mixture. Stir continuously until the marshmallows are fully melted and the mixture is smooth. Reserve the remaining marshmallows for later.
• Combine with cereal: Fold in the crispy rice cereal until evenly coated. Gently stir in the reserved mini marshmallows and most of the crushed graham cracker pieces, leaving a couple of tablespoons of graham crumbs to sprinkle on top.
• Press into the pan: Transfer the mixture to the prepared pan and press into an even layer using an offset spatula or a piece of parchment paper. Allow the bars to set at room temperature for 30–60 minutes.
• Finish with chocolate: Once set, melt the chocolate chips with the coconut oil in 30-second intervals in the microwave, stirring between intervals until smooth. Cut the bars into squares, then dip or drizzle each square with melted chocolate. Sprinkle with the reserved graham cracker crumbs and a pinch of flaky salt if desired.

Storage: Keep S’mores Crispy Rice Treats in an airtight container at room temperature for up to one week. The sweetened condensed milk helps maintain a soft, chewy texture longer than standard rice krispie recipes.

Tips: Browning the butter adds important flavor—watch it closely so it doesn’t burn. If you prefer a quicker set time, refrigerate the pan briefly, but bring bars back to room temperature before serving for the best texture. For a richer chocolate finish, use dark chocolate or a mix of milk and semi-sweet chips.

Variations: Add a sprinkle of chopped toasted nuts for crunch, or fold in a handful of chocolate chips with the cereal for extra pockets of melted chocolate throughout the bars.